Blueberry Layer Cake with Lemon Frosting |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is from Bakefest 2003 little cookbook that I have. Haven't made it yet, but it looks sooo good. Ingredients:
3/4 cup butter |
1 1/2 cups sugar |
2 eggs |
1/4 cup lemon juice |
1 teaspoon vanilla |
2 1/2 cups cake-and-pastry flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup milk |
1 cup fresh wild blueberries or 1 cup drained thawed wild blueberries |
1 (8 ounce) package cream cheese, softend |
1/4 cup butter |
5 cups icing sugar |
Directions:
1. CAKE: Preheat oven to 350F.
2. Butter two 9-inch round baking pans and line with Parchment Paper.
3. Butter the paper and set aside.
4. Cream butter and gradually beat in sugar until fluffy.
5. Stir in egg yolks,lemon and vanilla.
6. Blend flour with baking powder,baking soda and salt.
7. Add to butter mixture in three additions alternating with the milk and beat until smooth.
8. Beat egg whites until stiff but not dry using clean beaters.
9. Fold into batter.
10. Divide batter between prepared baking pans.
11. Sprinkle with berries.
12. Bake for 25 to 30 minutes or until cakes spring back when touched lightly.
13. Cool for 10 minutes in pans.
14. Turn out onto a rack and cool completely.
15. FROSTING: Beat cream chesse until very smooth.
16. Add butter and blend.
17. Beat in lemon juice until there are no lunmps.
18. Add icing sugar a little at a time and beat until smooth.
19. Place one layer, botteon side up, on a cake plate and frost evenly.
20. Add sencond layer, bottom side up, and frost.
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