Blueberry Lemon Layers (Print Version)
# Ingredients:
→ Cake
01 -
1½ teaspoons kosher salt
02 -
4 large eggs, let them sit at room temperature
03 -
3 cups all-purpose flour
04 -
8 ounces (2 sticks) of unsalted butter, softened
05 -
1½ cups whole milk, also at room temperature
06 -
Grab 2 lemons for their zest and juice
07 -
2 teaspoons baking powder
08 -
10 ounces of fresh or frozen blueberries (about 2 cups)
09 -
2 teaspoons vanilla extract
10 -
2 cups granulated sugar
→ Frosting
11 -
1 teaspoon vanilla extract
12 -
4 cups (1 pound) of sifted powdered sugar
13 -
1/4 teaspoon kosher salt
14 -
1/4 cup freshly squeezed lemon juice
15 -
Another 2 sticks (8 ounces) of unsalted butter
# Instructions:
01 -
Preheat your oven to 350°F. Line up two 9-inch cake pans with parchment paper and give them a quick coat of nonstick spray. Make sure your butter, eggs, and milk are sitting out to warm up to room temp.
02 -
Combine the flour with the baking powder in a medium bowl. Stash it aside. Grab another container and mix the milk and vanilla together.
03 -
Rub the zest of your lemons into the sugar to bring out the flavor. Beat this citrus sugar with the butter and a pinch of salt until light and fluffy. Toss in each egg one at a time. Finally, start alternating your flour mix and milk mix, folding them into the batter.
04 -
Take half the batter and spread it evenly between the two cake pans. Stir those blueberries into the rest of the batter, and layer that on top. Sprinkle the rest of the berries over both pans. Pop them in the oven for 35 to 42 minutes.
05 -
Whip the butter and salt together until airy. Slowly add in your sifted powdered sugar, lemon juice, and vanilla. Beat it all until you get a fluffy frosting.
06 -
If your cakes aren’t flat on top, trim them to level them out. Spread a cup of frosting between the two layers, then use the rest to coat the top and sides.
# Notes:
01 -
Room temp stuff makes everything blend better
02 -
You can use frozen or fresh blueberries and it’ll still taste great