Lemon Blueberry Cake

January and February is a month of birthdays, anniversaries and other general celebrations. This mean’s one thing, festive cake is pretty much in order every week for atleast the first two months of the year. It’s definately one way to start every year!

For my Husbands birthday this year I made him a scrumptious lemon and blueberry cake with lemon cream cheesed frosting. Blueberries are really only becoming popular in South Africa recently and they are really expensive. It is really hard to resist using all the colorful berries when they’re in season but the price is a huge turn off. A birthday however is a perfect excuse to go all out on fresh berries.

This cake is really moist and tasty, the lemon flavour isn’t overwhelming but gives the cake a great citrus flavour and the general rule is the more berries the better!

The flavour combination of lemon and blueberry is timeless and can we all agree that cream cheese frosting is the future of everything.

All I can say is that this cake is definately worth the time, it’s light and refreshing. On a totally seperate side note, holding off on eating dessert and cakes in order to take pics for the blog is way harder than you’d think.

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Recipe: Lemon Blueberry Cake with Cream Cheese Frosting

Ingredients:

For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups buttermilk
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1/2 cup unsalted butter, softened
1 teaspoon pure lemon juice

2 cups fresh blueberries

For the Cream Cheese Frosting:
250g cream cheese, softened
1 cup butter
2 teaspoons grated lemon zest
3 cups icing sugar

For Filling between layers:
1/2 cup seedless raspberry jam

Method:

1. Pre heat the oven to 180C and make sure th erack is centred. Butter two 9 x 2 inch/ 23 x 5cm round cake pans and make sure to line the bottom of each pan with a round of greased baking or wax paper.
2. For the Cake:

Mix together the flour, baking powder and salt.

Whisk together the buttermilk and egg whites in a seperate bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub the lemon zest into the sugar until it releases a citrus scent and the sugar is moist.  Add butter to the sugar and lemon mix and then using a hand mixer or paddle attachment, beat until the butter and sugar are very light. Beat in the lemon juice.

Combine all ingredients: add one third of the flour mixture into the butter and sugar mixture whilst still beating on medium speed. Then add half of the milk-egg mixture, Continue this process untill all the remaining ingredients have been incorporated. The batter should be smooth and creamy. Give the batter a final mix to ensure that it is mixed well. Add the two cups of blueberries and gently fold into the mixed batter with a spatula. Divide the batter between the greased pans and tap the pans on a surface so the batter levels out.

Bake for 30-35 minutes, until the cakes have risen and a knife comes out clean.

Place the cakes on cooling racks and cool for about 10 minutes, then run a knife around the sides of the cakes, and remove cakes from tins, peel off baking or parchment paper. Allow cakes to cool completely before frosting

3. Cream Cheese Frosting:

In a mixing bowl combine cream cheese, butter and lemon zest. Beat on medium until creamy, light and fluffy. Gradually add 3 cups sifted icing sugar. Mix until frosting is light and creamy.

4. Assembling the cake:

Using a large serrated knife cut the slight domes off the top of each cake round. A great alternate option at this point would be to split each cake round in half and make a 4 layer cake, I however went with two substantial cake layers. Seperate, 3/4 cup of cream cheese frosting into a small bowl. Warm raspberry jam for 30 sec in a microwave until warm but not hot. Mix the warm jam into the 3/4 cup of cream cheese. Use this mixture as the filling between layers of the cake. Place bottom layer of cake onto a plate and then scoop the filling mix onto the top of the cake spread until even. Place second cake round on top. Ensure cake is level on top. Then spread or frost the cake using the cream cheese frosting. Decorate cake with leftover blueberries (that you haven’t eaten whilst baking…)