I found this recipe in Country Living and just LOVE it. Mine never looks this pretty, but it tastes wonderful.
Ingredients:
Cake
• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or non-thawed frozen
• 1 Tablespoon all-purpose flour
Cream Cheese Frosting
• 8 ounces full-fat cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3.5 cups confectioners' sugar
• 1 - 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch salt
Directions:
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took all 22 minutes but I also don't have a full sized oven. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3 days.
Ingredients:
Cake
• 1 cup unsalted butter, softened to room temperature
• 1 and 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• zest + juice of 3 medium lemons
• 1 and 1/2 cups blueberries, fresh or non-thawed frozen
• 1 Tablespoon all-purpose flour
Cream Cheese Frosting
• 8 ounces full-fat cream cheese, softened to room temperature
• 1/2 cup unsalted butter, softened to room temperature
• 3.5 cups confectioners' sugar
• 1 - 2 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• pinch salt
Directions:
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took all 22 minutes but I also don't have a full sized oven. Remove from the oven and allow to cool completely before frosting.
Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3 days.