LEMON BLUEBERRY CAKE

THIS HOMEMADE LEMON CAKE CONSISTS OF FRESH BLUEBERRIES AND IS LAYERED WITH A HOMEMADE CREAM CHEESE FROSTING.

Ingredients
Lemon Blueberry Cake:

• 12 tbsp unsalted butter, softened
• 2 1/4 cups granulated sugar
• 4 large eggs, room temp
• 1/3 cup fresh-squeezed lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 cup buttermilk, room temp
• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 cups fresh blueberries, rinsed
• 1 tbsp flour (to coat blueberries)

Cream Cheese Frosting:

• 12 oz cream cheese, softened
• 12 tbsp unsalted butter, softened
• 4-5 cups powdered sugar
• 2 – 3 tbsp heavy whipping cream
• 2 tsp vanilla extract

Instructions
Cake:

1. Lightly grease and flour three, nine-inch round cake pans. Line bottom of pan with parchment paper. Set aside.
2. Use grater to zest one lemon.  Cut and squeeze 3 – 4 lemons to measure out 1/3 cup lemon juice.
3. Rinse and pat dry blueberries. Add to medium sized bowl and coat with 1 tbsp of flour. Set aside.
4. Preheat oven to 350 degrees F.
5. In separate bowl, add in flour, baking powder, and salt. Combine and set aside.
6. In large bowl, combine butter and sugar together with an electric mixer on medium speed for 2 – 3 minutes.
7. Add in eggs, one at a time, continuing to blend on medium speed until well-combined.
8. Add in lemon juice, lemon zest, lemon extract, and vanilla extract to batter. Stir until combined.
9. Alternate adding in a third of the  flour mixture followed by a third of the  buttermilk. Blend on medium-low speed, repeating process until all ingredients are combined.
10. ............................

for full instruction please see: www.beckysbakingdelights.com

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