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Friday, August 5, 2016

Di's Lemon Blueberry Cake



      I have great news!!  If you remember way back when, I shared a DELICIOUS cake recipe from one of my coworkers, Diane.  It is one of the recipes I get the most feedback on.  Everyone who has made it loved it and most of them have made it multiple times.  That's right, the Di that gave us our favorite banana cake is sharing another cake!!  Hold on to your seats!



      Here's the thing; though I work with Di, I almost never see her.  Usually we are chatting as she is driving around Northern IL and I am flitting about somewhere in rural Missouri or central Illinois.  It's what we do.  One calls the other with a question about a project and we iron out the best way to proceed or pass along whatever insight we have.  Then the conversation turns to food.  It could start with where we went for lunch but it almost always ends in baking.  We both love to bake.  We both love to eat baked goods.  We can't help it.  The harder the week, the more we bake.  It's like cheap therapy.  So, when one of us stumbles onto something really good we do the right thing and share the recipe!

    She mentioned this cake for the first time in the spring.  Lemon and blueberries are a match made in heaven and it sounded so good.  Then she made it again for a party she was having over the 4th of July weekend.  Now, I know it's good if she's making it again that quickly.  So I got the recipe from her.  I have been addicted to blueberries lately.  They have been such a good price at the store that I've been buying at least a couple of pints a week (sometimes a couple of pints a couple of times a week!)  I can't help it!  Jax and I love some in our yogurt, so most of them have been used that way.  But I knew I had to reserve a pint for this cake.  TOTALLY WORTH IT!



    Di usually bakes this as a 9x13" cake.  I wanted to go for a layer cake.  Of course they take a bit more frosting to get the job done.  Instead of making 1 1/2 batches of frosting (which was totally tempting because.... frosting!) I decided to go with a naked cake look.  You could certainly follow Di's lead and do a no fuss 9x13" or you could just up the frosting a bit if you wanted a layer cake with finished sides.  No matter what, you won't be disappointed.  The lemon in this cake isn't the kind that will overpower you.  It is just enough to give that nice lemon/berry flavor that I love so much.  The cream cheese frosting is also nice and mild.  It all just plays together so nicely.  We all really enjoyed it.  But it's biggest fan might be my father-in-law.  Jax and I brought about a big plate full of cake with us when we went to visit.  He hadn't had breakfast yet, so he was happy to have a slice.  Then he and Jax had another slice for a mid-morning snack later!  If that's not a ringing endorsement, I don't know what is!
      It is a perfect spring/summer cake.  Or make it in the winter with frozen berries for a taste of summer any time!



Di's Lemon Blueberry Cake
generously serves 12, but could easily serve 16

Ingredients:

1 cup butter, softened
1 1/4 cups sugar
1/2 cup brown sugar
4 eggs
1 T vanilla extract
3 cups all-purpose flour + 1 T for dusting berries
1 T baking powder
1/2 tsp salt
1 cup buttermilk (I used 1 cup whole milk soured with a tsp of lemon juice)
7 T lemon juice
1 1/2 cups blueberries

Frosting:

8 ounces cream cheese, softened
1/2 cup butter, softened
3 1/2 cups powdered sugar
2-3 T heavy cream
1 tsp vanilla extract
pinch of salt

Optional: Additional blueberries for garnish

  1. Preheat oven to 350 F and prepare 3 9" cake pans. (I just use the baking spray with flour in it, but use whatever method you like best.)
  2. Beat the butter on high until smooth and creamy.  Add the sugar and continue to beat until well creamed.  
  3. Add the eggs and vanilla and beat on medium until completely incorporated. 
  4. In a separate bowl, whisk together the flour (just the 3 cups, keep the 1 T aside), baking soda and salt.  Stir into the wet ingredients until just incorporated.
  5. Add the milk and lemon juice and stir by hand until it just comes together.  Toss blueberries with the 1 T of flour and fold into the batter.
  6. Spoon into prepared pans and bake for 20-25 minutes (add a little time if you are baking in a 9x13").  The sides should be just pulling away from the edge of the pan and if you insert a toothpick in the center it should come out clean.
  7. Let cakes cool in their pans for about 5 minutes and then invert onto cooling racks.  Allow to cool completely before frosting. 
  8. For frosting: Beat together cream cheese and butter until smooth.  Add powdered sugar, a T of cream and the vanilla.  Mix on low until the sugar is well incorporated, then turn mixer to high.  Beat for 2-3 minutes then add additional cream until you have the desired consistency.  I knew I was going to just be frosting between the layers and the top of the cake, so I added 3 T for a softer frosting.   Adjust the consistency with powdered sugar or cream until you get it how you'd like it.
  9. Layer the cakes and frosting on your serving tray.  End with a healthy dose of frosting and garnish with blueberries if desired. 
This recipe is shared at The Weekend Potluck and Meal Plan Monday




28 comments:

  1. I must admit that I am one of those people who made Di's banana cake several times. I had the pleasure of tasting this cake when you made it. It was definitely a keeper. I liked the way you put it together too. So pretty and tasty.

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    1. I am one of those people too! This is a keeper as well. Thanks!

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  2. Di has a hit on her hands and you made this look beautiful and so scrumptious, I could grab it right off the screen!!! Looks THAT good!! Ooooh that cream cheese frosting...YUMMO!!! Have a fantastic weekend gorgeous and talented lady!!

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    1. Thanks Andrea, you are too sweet! Cream cheese frosting never hurt anything in my opinion... but this is one where the cake was as good as the frosting. Have a lovely weekend!

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  3. Saving this one! Just went blueberry picking and my husband loves anything lemon flavored! Winning... :)

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  4. Carlee ~ The cake is beautiful! I love the naked look too. Just enough frosting in my opinion :)

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    1. Thank you! You know I love my frosting but I am trying to practice that thing called moderation. That's what they're talking about right? ;-)

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  5. Wow, Carlee. This looks so good and She Who Must Be Obeyed loves blueberries. I have marked this as I must make it!

    The Old Fat Guy

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    1. I hope you both love it! Thank you!

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  6. I love the combination of lemon and blueberry and the cake looks amazing! Thanks for sharing on Creative K Kids Tasty Tuesdays

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    1. I feel like they were meant to be together! Thanks so much!

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  7. This looks so yummy I am going to pin it twice!

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    1. Thank you! It is totally worth it, I hope you give it a try!

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  8. Lemon and blueberries - the perfect combination. I will LOVE this cake!

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    1. I think they were meant to go together! I hope you do love it, thanks!

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  9. This cake sounds delicious! I'm a new follower!

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  10. Oh, this looks delicious. Lemon-blueberry is one of my most favorite flavor combinations. I pinned your recipe!

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    1. Thank you so much! It is one of my favorite combos too. There are so many tasty ways to mix the two.

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  11. This cake looks beautiful! I can't wait to get blueberries at the farmer's market. I'm definitely making this for my next dinner party.

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    1. Thank you! It is such a great way to use fresh blueberries. I hope you and your guests love it!

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  12. I've been on a blueberry kick, too - although I don't know if I've posted any of them. It seems I've always got a pint in the fridge.

    This cake looks divine & I love the layers. Reminds me of a Yogi Bear cake!

    Mollie

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    1. Thanks, Mollie! It's funny because I've never disliked blueberries, but I don't think I've ever been so into them either. They're delicious!

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  13. Girl, you know I love lemon and blueberries and this is such a gorgeous cake. Love the naked sides, this is definitely pinterest worthy! LOL Then you threw in the cream cheese frosting...SWOONING!

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    1. Thanks, Nikki! That means a lot coming from you!

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  14. What a beautiful cake, it looks delicious. Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

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    1. Thank you! It was really good. I just love lemons and blueberries. Thanks for hosting, Miz Helen!

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