Lemon blueberry buttermilk cake


Ingredients
Lemon Blueberry Cake Ingredients

  • 13 oz cake flour
  • 12 oz granulated sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 8 oz unsalted butter
  • 8 oz buttermilk Or regular milk with 1 Tbsp white vinegar added
  • 3 oz vegetable oil
  • 3 large eggs
  • 2 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 tsp lemon extract
  • 2 Tbsp AP Flour for dusting blueberries
  • 2 cups blueberries You can use frozen but don't thaw them

Cream Cheese Frosting

  • 16 oz cream cheese room temperature
  • 8 oz unsalted butter room temperature
  • 1 tsp lemon extract
  • 1/2 tsp salt
  • 32 oz powdered sugar sifted

Instructions
Cake Instructions

  1. Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking. Make sure all ingredients are at room temperature or slightly warm (eggs, buttermilk, butter)
  2. Measure out buttermilk. Place 4 oz in separate measuring cup. Add oil to the 4oz of buttermilk and set aside. To the remaining milk, add your eggs (lightly whisked to break them up) extract and lemon zest.
  3. Measure out dry ingredients and place them into the stand mixer bowl.
  4. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
  5. Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid) for 2 full minutes.
  6. Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
  7. Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
  8. Lightly grease 2 8" cake pans cake goop or other pan release. Fill pans 3/4 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
  9. Wash berries and toss in flour. Sprinkle half the blueberries on top of your batter. Do not stir them in.
  10. Bake for 15-20 minutes then sprinkle in the second half of your blueberries on top of the cake.
  11. Bake for another 10-15 minutes then check for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 3 minutes after that until I'm close and then it's every 1 min. Cakes are done when a toothpick inserted in the center comes out with a few crumbs. 
  12. Remove cakes from oven and give them a tap on the countertop to release air and prevent too much shrinking.
  13. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
  14. Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

Cream Cheese Frosting Instructions

  1. Place softened butter in the bowl of your stand mixer with paddle attachment and cream on low until smooth
  2. Place softened cream cheese in the bowl with butter in small chunks and cream on low until smooth and combined
  3. Add in sifted powdered sugar one cup at a time until combined
  4. Add your extract and salt and combine until smooth. Don't over-mix or your frosting could separate

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