Lemon-Blueberry Layer Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a luscious lemon cake. The blueberries really set it off and make such good looking slices. Zesty Lemon Frosting is just perfect for this cake. Ingredients:
2 cups all-purpose flour |
6 tablespoons all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
3 cups fresh blueberries |
1/2 cup sour cream |
1/2 cup whole milk |
2 teaspoons vanilla extract |
3/4 teaspoon lemon extract |
1 teaspoon lemon zest |
1 cup butter, softened |
1 1/2 cups white sugar |
4 large eggs |
Directions:
1. Preheat oven to 350°F.
2. Prepare three 8 round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
3. Sift dry ingredients into medium bowl.
4. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
5. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
6. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
7. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
8. Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
9. Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
10. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
11. Frost with Zesty Lemon Frosting or your choice.
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