There are two rules that I break all of the time.
1.) Don’t head to the supermarket when hungry.
2.) Don’t be pinning things and surfing for recipes when hungry.
The other day I broke rule number two, when I saw an awesome recipe from Sally’s Baking Addiction for Lemon Blueberry Layer Cake. For those that don’t know I LOVE the combination of lemon and berries you can tell by my recipes for lemon blueberry cookies and fresh pink lemonade. Looking at recipes while hungry, led to me breaking rule number one.
However, if being wrong creates this delicious cake, I don’t want to be right.
There are two other rules that I break all of the time too.
3.) Don’t adapt baking recipes as it is a delicate balance.
4.) Give a cake ample time to cool before frosting.
Ok, I’m a rebel, what can I say. I adapted the recipe and I waited as long as I could, but we just couldn’t wait anymore!!
Lemon Blueberry Layer Cake (adapted from Sally’s Baking Addiction)
3 cups all purpose flour + 1 Tbs reserved
1 Tbs baking powder
1/2 tsp salt
1 cup unsalted butter room temperature
1 1/4 cups granulated sugar
1/2 cup light brown sugar packed
1 Tbs (yes a tablespoon) of pure vanilla extract
1 cup buttermilk
3 or 4 lemons zested and juiced (should yield about 1/2 – 3/4 cup of juice)
2 cups fresh blueberries
Preheat oven to 350 degrees.
Grease and flour two 9 inch round cake pans set aside.
In a large bowl, sift together 3 cups flour, baking powder and salt and set aside. In another bowl, toss together blueberries and reserved flour and set aside. (NOTE: this will keep the blueberries from sinking into the bottom of a cake, my mom taught me this trick and it can be done with raisins and chocolate chips in breads and cakes too.)
With a stand mixer or large mixing bowl with hand beaters, cream together butter and sugars until well blended. Then, add eggs, vanilla, and mix until incorporated.
Next, add slowly add the flour mixture and mix until just combine. (NOTE: don’t over mix it is ok if you can still see some flour in the mixture.)
Then, add buttermilk, zest, and lemon juice and mix until incorporated.
Next, using a spatula carefully fold in blueberries.
Finally, pour mixture dividing evenly between two cake pans and bake 26 – 30 minutes or until a toothpick inserted comes out clean.
Remove cake from oven, and cool slightly for about 7 minutes in the pan. Then remove from pan let cake cool on a cooling rack about 1 hour. (NOTE: The cake should be cool to the touch before frosting, but if it is still a little warm because you cannot wait anymore that is fine too).
1 16 oz can Betty Crocker Vanilla frosting
2 tsp pure vanilla extract
1 lemon zested and juiced.
In a small bowl, whisk together ingredients.
When cakes are cooled, put one cake on a plate and put half the frosting in the middle of the cake and spread out with a spatula letting it fall over sides. Top with second cake, and add the rest of the frosting to the top and spread out and fall over sides. Garnish with blueberries.
Now, go break some rules, you little rebel you!
You know you want to.
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