Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 30 min
Cook time: 25 min
Yield: 8
Cuisine: American,
Ingredients: 1 cup unsalted butter softened; 1 1/4 cups granulated sugar; 1/2 cup firmly packed light brown sugar; 4 large eggs; 2 tsps pure vanilla extract; 3 cups plus 1 tablespoon all-purpose flour divided; 1 tbsp baking powder; 1/2 tsp salt; 1 cup buttermilk; 2 tbsps fresh lemon zest; 1/2 cup fresh lemon juice; 1 1/2 cups fresh blueberries; 1 stick unsalted butter softened; 1 tsp pure vanilla extract; 2 tsps pure lemon extract; 2 cups confectioners' sugar; 1 package (8 oz) cream cheese softened, cut into cubes; 1 to 2 tsps milk

Easy to prepare and absolutely delicious, homemade Lemon Blueberry Cake is packed with flavors that will brighten anyone’s day. Each bite is the perfect balance of ripe blueberry flavor, rich vanilla, and bright, citrusy lemon.

30m

PREP TIME

25m

COOK TIME

18

INGREDIENTS

Servings: 8

Ingredients

Blueberry Lemon Cake
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
2 teaspoons McCormick® All Natural Pure Vanilla Extract
3 cups plus 1 tablespoon all-purpose flour, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons fresh lemon zest
1/2 cup fresh lemon juice
1 1/2 cups fresh blueberries
Lemon Cream Cheese Frosting
1 stick unsalted butter, softened
1 teaspoon McCormick® All Natural Pure Vanilla Extract
2 teaspoons McCormick® Pure Lemon Extract
2 cups confectioners' sugar
1 package (8 ounces) cream cheese, softened, cut into cubes
1 to 2 teaspoons milk

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Spray three 8-inch round cake pans with no stick cooking spray. Line bottom of each pan with parchment. Then spray again with no stick spray.
2 Beat butter in large bowl on high speed with electric mixer until creamy, about 1 minute. Add sugars. Beat on medium-high speed until light and fluffy, about 2 minutes longer. Add eggs, vanilla and blueberry extract. Beat on medium speed, just until mixed, scraping down sides and bottom of bowl as needed.
3 Mix 3 cups of the flour, baking powder and salt in medium bowl. Gradually add flour mixture to wet mixture, beating on low speed just until mixed. Add buttermilk lemon zest and juice. Beat just until blended.
4 Toss blueberries with remaining 1 tablespoon flour in medium bowl. Add to cake batter, stirring gently to mix. Divide batter evenly into prepared pans.
5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on wire racks.
6 For the Frosting, beat butter, vanilla and lemon extract in large bowl with electric mixer on medium-high speed until fluffy. Gradually add confectioners’ sugar, mixing on low until well blended and smooth. Gradually add cream cheese, beating on medium speed after each addition until smooth. Add 1 to 2 teaspoons milk, if desired, to reach creamy consistency.
7 To assemble cake, place one layer of cake upside-down on cake platter. Spread with about 1/3 cup frosting. Repeat with remaining cake layers. Frost top and sides of cake with remaining frosting. Top with fresh blueberries if desired. Refrigerate 30 minutes to 1 hour before slicing and serving.