This cake was one of our Easter desserts but it would be great to serve on Mother's Day as well. To me the perfect springtime dessert is something lemon and this did not disappoint. I used a combination of frozen and fresh blueberries because blueberries were ridiculously expensive right before Easter. This recipe was adapted from Woman's Day - Easter with The Pioneer Woman April 2014.
2 sticks unsalted butter, softened
2-1/3 cups + 5 tbsp cake flour
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1/4 tsp salt
1-1/2 cups sugar
2 tbsp zested lemon peel
1/2 tsp vanilla extract
1/3 cup fresh lemon juice
2 tbsp whole milk
16 oz fresh blueberries, (I used 12 oz. frozen and 4 oz. fresh)
12 oz cream cheese softened
1 stick unsalted butter, softened
2 cups powdered sugar
juice and zest of one medium/large lemon
Directions: Heat oven to 350 degrees. Spray three pans with PAM cooking spray. I used a 8", a 6" and a 4". Or you can spray 2 9" pans. In a large bowl beat the butter and sugar until light and fluffy. Add eggs one at a time.
In a small bowl combine the lemon juice, lemon zest, vanilla extract and milk.
In a medium bowl sift together flour, baking powder, baking soda and salt. Slowly add liquid and flour mixtures into butter mixture until everything is combined. Pour into prepared pans and bake in oven for 22 minutes until a toothpick inserted into the middle of the cake comes out clean. Let cool for 15 minutes and then remove from pan and cool completely on cooling rack before frosting.
In a large bowl beat the softened butter and cream cheese until light and fluffy. Add 2 cups of the powdered sugar and lemon juice and zest until combined. Frost bottom layer, top with blueberries, frost middle layer, top with more blueberries, frost third layer, top with blueberries. Sprinkle with lemon zest.
Linked at: http://www.thecountrycook.net/