Blueberry Lemon Cake
March 30, 2019|Dessert
Thanks to my Cousins Steph and Mal for picking this recipe out and helping me make it!
Normally, I probably would’ve made the cake from scratch but I’m on vacation so to save time I used a cake mix which worked fine. The recipe is below...
I attempted to make candied lemons for the top of the cake as a decoration. They looked cute on the cake but they were not really edible. Next time I will simmer them a lot longer than I did this time.
This is what I did...
Thinly sliced 2 lemons
In a large saucepan bring 1 c of water and 1 c sugar to a simmer on medium heat in a large saucepan. Stir until the sugar is dissolved. Add the lemon slices and simmer flipping them every now and them. Simmer for at least 20-25 min or more until they are translucent. Once done, remove them from the pan and let them rest until cool and dry. I also sprinkled them with a little bit of sugar right after they came out the the oven.
My rind was still too yellow and bitter. They looked pretty on the cake but I wanted to be able to eat them as well.
Now back to the cakes, here’s what you will need...
Heat your oven to 350 and butter the bottoms of three 8” round cake pans. You can certainly use other size pand as well like a 13x9 pan or cupcakes tins
Mix up 1 box of Vanilla cake mix plus the eggs/oil/water needed for the cake mix.
You’ll need 4 lemons total for this recipe. Add the juice and zest of 1 lemon to the batter. (I wasn’t paying attention and forgot the zest, it is definitely needed) Set the other lemons aside for now.
Finally, you need about 1 3/4 c blueberries. Mix 1 1/2 c with 3 tbsp of flour and gently fold them into the batter (the flour is added so the berries don’t all sink to the bottom of your cake) set the rest of the berries aside for decoration
Divide batter evenly between the 3 cake tins or 13x9 or cupcake liners for cupcake tin.
Bake for 18-20 or until an inserted toothpick comes out clean. Let the cakes sit until slightly and invert them on a wire rack until completely cooled.
While the cake(s) cool, you can move onto the frosting. Personally, I did not like how this frosting turned out at all. My Cousins loved it and told me I was weird and that it was great. I’m glad they liked it but if I made this again, I would make it with cream cheese frosting next time.
Here’s what you’ll need for the frosting...
2 sticks of Butter
About 3 c Powdered Sugar
1/4 c Heavy Cream
The juice and zest of half a lemon
1 tsp Vanilla Extract
A pinch of Salt (I use Kosher Salt )
With a stand or hand mixer beat the butter and 2 cups of the powdered sugar until mixed (start mixer on low so the sugar doesn’t fly all over).
Add the lemon juice, zest, and heavy cream and beat until blended
Finally, beat in the vanilla, salt, and up to an extra cup of powdered sugar until it gets to the consistency you like.
If you are doing a single cake or cupcakes, go ahead and frost them as you normally would.
For the 3 layer cakes stack them up with a light layer of frosting in between each layer. (I should have leveled off the cakes with a knife because they ended up slightly lopsided).
Once that is done, go ahead and frost the sides and top. I covered mine loosely and put in the fridge until it set. Pull it out about a half hour before you’re ready to serve it.