This particular bush being in full sun is always loaded with berry's. Another benefit of our farm is that my husband often plants sunflowers in the field beyond and the beauty sitting on our rocking chair front porch is amazing.
Lemon Blueberry Layer Cake
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
Zest and juice from 3 medium lemons
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
Cream cheese frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 to 4 1/2 cups confectioners' sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Grease and lightly flour three 9x2-inch cake pans spraying each pan with baking spray. Note: you can use two cake pans, increase the baking time.
Using a mixer with a paddle attachment (or a handheld mixer), 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 side 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 bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture. Beat on low speed for 5 seconds, then add the buttermilk, lemon zest, and lemon juice. Stir lightly until everything is just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. The batter is thick, do not overmix as you will have a tough, dense cake!
Spoon batter evenly into the 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks for 15 minutes. Invert cake onto racks and let cool completely before frosting.
To make the frosting, in a mixer bowl, beat cream cheese and butter together on medium speed until no lumps remain, about 3 minutes. Add 4 cups confectioners' sugar, 1 tablespoon cream, and vanilla extract, with the mixer running on low. Increase to high speed and beat for 3 minutes. Check for thickness, adding more confectioners' sugar if too thin or more cream if too thick. You want it spreadable.
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 frosting. Top with 2nd cake layer, more frosting, the 3rd cake layer. Top with frosting and spread around the sides. Top with blueberries and/or lemon garnish, as desired. Refrigerate for at least 45 minutes before cutting.
This was probably one of the BEST cakes I have ever made, any cake made with buttermilk is IMO outstanding. I think one of the things I liked most about it was the unique and wonderful texture.
My husband liked it so much he has already asked me to bake this cake again. It didn't last long in my house. I prepared this cake for a family dinner and everyone in our family just loved it including all the children. This cake is truly a keeper and I am so glad to have it in my repertoire. Thanks so much Julie for sharing this wonderful recipe.
Linking to: Outdoor Wednesday and Foodie Friday at Rattlebridge Farm.