I love cake. When I was little it was always “vanilla with vanilla frosting, please!” but as I’ve gotten older, it’s turned into “anything with any frosting and lots of it, please!”
This cake is the perfect cake for spring or the beginning of summer. It is a classic lemon blueberry cake, with blackberries added in. This makes it the freshest and fruitiest cake! The blackberries help bring a rich purple with the blueberries.
You can make the cakes themselves in advance, & simply freeze them. Here’s how to do it: let them cool completely, then wrap them in plastic wrap, then tin foil, and place them in a freezer ziploc bag. All this to prevent freezer burn. Take them out a day or two in advance of frosting, and let them defrost in the fridge (do not unwrap them until they are defrosted to keep the moisture in). My fridge runs cool, so I took them out of the freezer and put in the fridge two days in advance, to ensure it was fully defrosted.
I love cakes because they are so connected to our lives. They are always present in those moments where we embark on new adventures. Birthdays, graduations, bridal or baby showers, holidays, and most any time we are simply celebrate family, friends, pets, and the mysterious nature of being alive.
A small fact about me: I really only like to make circular cakes. I shouldn’t say that I won’t make other shapes, but from what I have read, it is my understanding that cakes are traditionally round for a reason. The shape acts as a representation of the sun and the moon, symbolizing the cyclical nature of life. Which I really like. I like to think that a cake has a bit more meaning, other than just being delicious. (Don’t get me wrong though, just being delicious is really great too.)
Au revoir! Happy Lemon blueberry cake (+blackberries) making!
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- 3 cups (360g) sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- zest + juice of 3 medium lemons
- 3/4 cups fresh blueberries, rinsed and dried
- 3/4 cup fresh blackberries, rinsed and dried
- 1 Tablespoon all-purpose flour
- 8 ounces full-fat cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 3 and 1/2 cups (420g) confectioners' sugar, sifted
- 1 - 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- Preheat the oven to 350F. Grease and lightly flour two 9inch cake pans with nonstick spray. Set aside.
- Using a stand mixer or a hand mixer, beat the butter on high until creamy, about 2 minutes. Add granulated and brown sugars and beat on medium-high speed until light & fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes.
- In a large sized bowl, toss together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Do not over mix.
- Remove from the mixer and stir lightly until everything is just combined. Do not over mix or your cake will be tough & dense. Toss the blueberries and blackberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick so don't worry.
- Spoon batter evenly into the 2 prepared cake pans. Bake time may differ depending on your oven, kitchen environment, and if you decide to use 3 cake pans (if using three, bake time will be less). Bake the two layers for about 22-28 minutes or until a toothpick inserted in the center comes out clean. Mine took about 26 minutes. Remove from the oven and allow to cool completely.
- Using a stand mixer or a hand mixer, beat cream cheese and butter together on medium speed until very smooth with no lumps, about 4 full minutes. Meanwhile, sift your powdered sugar. After the 4 minutes, add the powdered sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out if you want.
- Place first cake on cake stand, if using one. Then, using a large serrated knife, trim the top off the cake layers to create a flat surface. The cake stand can help you bend down and get at eye level to see if it is even across the top. Repeat this for the other cake too (but don't place it on the stand yet).
- Evenly cover the top of the first layer of cake with cream cheese frosting. Top with 2nd layer, more frosting and then frost the cake, starting with the sides. Decorate the cake however you choose! Put the cake in the fridge for about an hour before cutting, so nothing crumbles apart.
- Tip 1: I always sift powdered sugar, but I don't sift flour. Instead, simply give the flour a good stir before measuring.
- Tip 2: Measure your flour for the cake using a scale and measure in grams. I rarely measure things precisely when cooking, but when making cakes I do, as otherwise you will likely overflour your batter.
- Tip 3: Three layers to the cake would be pretty too! I only have 2 - 9inch pans, so I just went with that.
- Tip 4: Make the cakes ahead, but make the frosting the day of.
- Tip 5: Read this article here for tips on frosting a cake, especially the part about a crumb coat and where to start. http://www.familytime.com/showarticle.aspx?articleid=505