Lemon-Blueberry Cake

A vibrant, multi-layered lemon-blueberry cake with creamy frosting and fresh fruit, elegantly decorated with lemonquats, edible flowers, and mint for a show-stopping dessert.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

Frosting

12 ounces cream cheese, softened

¾ cup salted butter, softened

6¾ cups powdered sugar

1 tablespoon lemon zest

1½ tablespoons fresh lemon juice

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Cake

5 cups plus ¼ cup cake flour, divided

4 teaspoons baking powder

1 teaspoon coarse kosher salt

½ teaspoon baking soda

2 cups salted butter, softened

3½ cups granulated sugar

2 tablespoons lemon zest

4 teaspoons vanilla extract

8 large eggs, room temperature

2 cups buttermilk

1 cup fresh lemon juice

4 cups fresh blueberries, plus additional for garnish

Lemonquats, thinly sliced, for garnish

Edible flowers, for garnish

Fresh mint, for garnish

Directions

Preheat oven to 350°F. Line bottoms of four 9-inch-round cake pans with parchment paper Spray parchment with nonstick cooking spray; set aside.
For frosting, in large mixing bowl of a stand mixer fitted with paddle attachment, beat cream cheese and butter for 2 to 3 minutes or until light and fluffy. Add powdered sugar, and lemon zest and juice. Beat on medium for 4 to 6 minutes or until smooth and creamy; set aside.
For cake, in large bowl, whisk together 5 cups cake flour, baking powder, salt and baking soda; set aside.
In clean large mixing bowl of a stand mixer fitted with the paddle attachment, beat butter for 30 seconds. Add sugar, lemon zest and vanilla; beat for 3 to 4 minutes or until light and fluffy. Add eggs, one at time, beating well after each addition.
Add cake flour mixture to egg mixture; beat on low until partially combined. Add buttermilk and lemon juice; stir with a wooden spoon until combined.
In another large bowl, toss 4 cups blueberries with remaining ¼ cup cake flour. Add blueberry mixture to batter; gently stir just until combined. (Do not overmix.) Divide batter evenly among prepared cake pans.
Bake for 45 to 55 minutes or until a wooden toothpick inserted near centers of cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; remove parchment paper from cake layers. Cool cakes completely on parchment paper-lined wire racks.
To assemble cake, on a cake stand, place one cake layer with top side down; spread top with ¾ cup frosting. Repeat with two more cake layers and frosting. Top with remaining cake layer, top side up. Frost top and side of cake with a thin layer of remaining frosting. Garnish with lemonquat slices, flowers, mint and additional blueberries, if desired.