Recipe File: Lemon Blueberry Cake

Ok I'm going to brag for half a second so stay with me. This recipe goes into the top 5 of best things I have ever baked. To be honest I haven't ever made a whole cake from scratch like this, but the recipe was so easy and my sister tag teamed this with me. I found this recipe on pinterest from and the cake was so delicious and moist. I would use the recipe again in a heartbeat! Not to mention it is one of the prettiest cakes when you cut it!

Lemon Blueberry Cake Recipe: by Sweetapolia
yield:(1) 3 layer cake
Bake time : 25 minutes @350 degrees F

For the cake :
·                                 2 cups plus 6 tablespoons (290 g) all-purpose flour, sifted
·                                 2 teaspoons (9 g) baking powder
·                                 1 teaspoon (7g) salt
·                                 3 cups fresh blueberries
·                                 1/2 cup (120 ml) sour cream
·                                 1/2 cup (120 ml) whole milk
·                                 2 teaspoons (10 ml) pure vanilla extract
·                                 1/2 teaspoon (2.5 ml) pure lemon extract
·                                 1 teaspoon (5 ml) lemon zest
·                                 1 cup (2 sticks)(227 g) unsalted butter, softened
·                                 1-1/2 cups (300 g) white sugar
·                                 4 large eggs, at room temperature
For the Frosting:
·                                 1 cup (2 sticks)(227 g) unsalted butter, softened
·                                 2 teaspoons (10 ml) lemon zest
·                                 5 cups (625 g) powder sugar, sifted
·                                 2 tablespoons (30 ml) fresh lemon juice
·                                 1/4 cup (60 ml) whipping cream (35% cream)
·                                 1/4 teaspoon (1.25) pure lemon extract
·                                 a pinch of salt
·                                 yellow food gel, optional

   For the lemon filling :
                                  2 Jello vanilla pudding packets
                                  1 1/2 cups of whipping cream
                                  2 teaspoons of lemon Zest
                                  1 tablespoon of lemon juice

For the Cake:
1.Preheat oven to 350°F. Prepare three 8" round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
2.Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in small bowl.
3.In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined.
4.Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries.
5.Divide batter equally among prepared pans. Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.

For the Frosting:
1.Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add powdered sugar, mixing on low speed for about 2 minutes.
2.Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two , then beat until blended.
3. Place in fridge until ready to frost

For the Filling:
1. Add  Jello vanilla pudding packets and whipping cream together in mixer.
2. Whip together on high until it appears like whip cream
3. Add lemon juice & Zest and continue to beat for another 2-5 minutes

Assembly of the Triple-Lemon Blueberry Layer Cake:
1.Spread thin dollop of frosting on an 8-inch thin cake board or cake plate. Transfer 1 cake layer to board, face up.
2.Create a dam around the perimeter of the layer using frosting in a pastry bag fitted with a coupler, then spread lemon filling (apprx 1 cup) inside the dam--this prevents the filling from reaching out over edges.
3.Top with second layer, face-up; repeat frosting around perimeter and lemon  filling.
4.Top with third cake layer, face-down (brown smooth side up). Spread thin layer (crumb coat) of over top and sides of cake, using offset palette knife and bench scraper for smooth finish. Place cake in refrigerator for about 30 mins to chill.

5.From refrigerator and using same method, frost cake with generous layer of frosting, smoothing again.