Blueberry Lemon Cake

It feels like winter will last forever in Fargo. So today seems like the perfect day to make a summer cake or at least what we here consider a summer cake. This cake is full of blueberries and lemon and that is what reminds me of summer.

I did splurge on the blueberries but they are worth every penny. I used a real lemon for the juice and zest but you can use lemon juice if that is what you have.

Here we go! Using a stand mixer or a mixing bowl combine the butter and sugar. My butter wasn't as soft as I wanted it to be so I cut it up in pieces to help it along a bit.

Once the butter and sugar are combined you add the eggs to the butter/sugar mixture. Make sure to crack them in a bowl first. I always do this to make sure that no shells make it into the cake, or cookies or whatever I may be making that day..

Next add in the lemon zest, lemon juice and vanilla. You can see that they mixture looks a little clumpy. That is okay! Clumpy is good.

Now that the lemon is in you add the soda, baking powder and salt. You can alternate adding the flour and buttermilk. A better explanation would be to add 1 cup flour and then some of the buttermilk and repeat until it all is added to the mixture.

Since everything is mixed together spray the 9x13 cake pan with non stick cooking spray. Pour the batter into the cake pan.

Moving on... add 2 tablespoons of flour to your blueberries. This helps the blueberries from just sinking to the bottom of the cake pan.

Gently spread the berries over the top of your cake. Using a butter knife swirl the blueberries around and mix into the cake batter.

Pop the cake into the oven set to 350° for 45 minutes or until a knife or toothpick inserted in the middle of the cake comes out clean.

I really could have started eating the Blueberry Lemon Cake at this point but I didn't, I waited for the cake to cool and then...I frosted it with some fun swirls and... TA DAH! Your Blueberry Lemon Cake is finished! My husband loves it so there you have it. Enjoy a taste of summer, even if it is below zero outside!

Blueberry Lemon Cake

Prep time: 12 minutes

Bake temp: 350°

Bake time: 40 minutes

Ingredients

• 1½ cups sugar

• 1 cup butter

• 4 eggs

• 1 teaspoon vanilla

• ⅓ cup lemon juice

• 1 tablespoon lemon zest

• ½ teaspoon salt

• ½ teaspoon baking soda

• 2 teaspoons baking powder

• 3 cups flour

• 1 cup plus 1 tablespoon buttermilk

• 2 cups blueberries plus 2 tablespoons flour

Directions

1. Preheat the oven to 350°

2. Cream together the butter and sugar until smooth.

3. Crack the eggs into a separate bowl and then add to your mixture. Mix on low for about 30 seconds.

4. Add the lemon juice, zest and vanilla. Turn mixer on to slow and mix until combined. Which would be about 10 seconds.

5. Add in the soda, baking powder and salt. Mix until combined.

6. Next, you will alternate adding the flour and buttermilk, mixing after each addition.

7. Spray a 9x13 pan with non stick cooking spray.

8. Pour the cake batter into the pan.

9. Mix the 2 tablespoons of flour with the blueberries.

10. Gently place the blueberries on top of the cake batter in the pan. Use a knife to gently swirl the blueberries into the batter. (It is okay if some are sitting on the top still)

11. Bake at 350°or until a toothpick or fork inserted into the middle of the cake comes out clear.

12. Cool and frost.

Frosting recipe for Blueberry Lemon Cake

Ingredients

• 6 ounces cream cheese

• ½ cup softened butter

• ⅓ cup heavy cream

• 2 tablespoons lemon juice

• 3 cups powdered sugar

Directions

1. Combine the cream cheese and butter until smooth.

2. Add in the cream and lemon juice. Mix until combined.

3. Finally add the powdered sugar to the mixture. Mix until smooth.

4. Frost the cake and enjoy!

Missy's Memos

• Even though this frosting has cream cheese it is a much lighter frosting than other cream cheese frostings.

• Do not frost the cake until completely cool.