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Fluffy, tender Lemon Blueberry Cake bursting with juicy blueberries and smothered in layers of luscious, tangy Lemon Curd and sweet and bright Lemon Cream Cheese Frosting! This Lemon Blueberry Cake is wonderfully soft and moist infused with irresistible bright fresh lemon flavor with juicy pops of bright blueberry contrast. It is a show stopping dessert for Easter and all your spring and summer parties!
Cook Time: 25 minutes
INGREDIENTS
Cake
- 9 oz. (1 1/2 cups) blueberries + 1 tablespoon flour
- 4 large eggs at room temperature*
- 1/3 cup milk (anything but nonfat) at room temperature**
- 2 tablespoons lemon juice at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 16 tablespoons unsalted butter cut into 16 pieces, softened at room temperature
- 1 tablespoon lemon zest
Lemon Curd (May use store bought)***
- 2/3 cups lemon juice
- 4 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into ½ inch cubes (chilled)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Lemon Cream Cheese Frosting
- 12 oz. Cream Cheese softened to room temperature****
- 1 cup unsalted butter softened to room temperature****
- 1/4 cup lemon curd* recipe included below
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- pinch of salt
- 3 1/2 cups Powdered sugar
- slice of lemon blueberry cake with a piece taken out of it sitting on a white plate
INSTRUCTIONS
Please visit carlsbadcravings.com for full instructions.
