Blueberry Layer Cake with Lemon Frosting
This is the Blueberry Layer Cake with Lemon Frosting recipe.
- Prep: 20 min
- Cooking: 25 min - 30 min
Ingredients
- Cake
- 3/4 cup (180 mL) butter
- 1 1/2 cups (375 mL) sugar
- 2 eggs separated
- 1/4 cup (60 mL) Realemon lemon juice or fresh lemon juice
- 1 tsp (5 mL) vanilla extract
- 2 1/2 cups (625 mL) cake flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 3/4 cup (180 mL) Milk
- 1 cup (250 mL) fresh wild blueberries or frozen wild blueberries drained and thawed
- Frosting
- 1 (8 oz/250 g) pkg Canadian Cream cheese brick style softened
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) Realemon lemon juice or fresh lemon juice
- 5 cups (1.25 L) icing sugar
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Preparation
Cake:
Preheat oven to 350 °F (180 °C). Butter two 9-inch (23 cm) round baking pans and line with parchment paper. Butter the paper and set aside. Cream butter and gradually beat in sugar until fluffy. Stir in egg yolks, lemon juice and vanilla extract.
Blend flour with baking powder, baking soda and salt. Add to the butter mixture in three additions, alternating with the milk and beat until smooth. Beat egg whites until stiff but not dry using clean beaters. Fold into batter. Divide batter between prepared baking pans. Sprinkle with berries. Bake for 25 to 30 minutes or until cakes spring back when touched lightly. Cool for 10 minutes in pans. Turn out onto a rack and cool completely.
Frosting:
Beat Cream cheese until very smooth. Add butter and blend. Beat in lemon juice until there are no lumps. Add icing sugar a little at a time and beat until smooth. Place one layer, bottom side up, on a cake plate and frost evenly. Add second layer, bottom side up, and frost.
