Blueberry Lemon Cake With Lemon Cream Cheese Frosting

This is a heavenly cake. I got the recipe from bon appetit (don't remember the month and year) i love the classic combination of lemon and blueberries. The cake itself is very delicate and moist. The frosting is so good that i have used it in a pinch on (heaven forbid) box cake mixes that i've doctored up with extra lemon zest. Presentation is also very nice when you take the time to add the feathery strands of lemon zest and a few blueberries to the top. (i've estimated the active work time. This isn't a hard cake to make, but you do have to have patience)

Steps

Cake directions:.

Preheat oven to 350f butter three 9-inch-diameter cake pans with 1 1 / 2-inch-high sides.

Line bottom of pans with parchment paper.

Butter paper.

Dust pans with flour.

Sift cake flour , baking powder , and salt into medium bowl.

Transfer 1 tablespoon flour mixture to large bowl.

Add fresh blueberries and toss to coat.

Set remaining flour mixture and blueberries aside.

Stir whole milk , vanilla extract , and grated lemon peel in small bowl.

Using electric mixer , beat butter in another large bowl until light and creamy.

Gradually add sugar , beating until mixture is light and fluffy.

Beat in eggs 1 at a time.

Beat in flour mixture alternately with milk mixture in 3 additions each , just until blended.

Fold in blueberries.

Divide batter equally among pans.

Bake cakes until tester inserted into center comes out clean , about 25 minutes.

Cool cakes in pans on racks 10 minutes.

Run knife around pan sides to loosen.

Turn cakes out onto racks to cool com.

Ingredients

cake flour, baking powder, salt, fresh blueberries, whole milk, vanilla extract, lemon, rind of, unsalted butter, sugar, eggs, cream cheese, powdered sugar, lemon, zest of