Cliff's Lemon Blueberry Layer Cake Recipe
lemon blueberry pound cake layered w/ lemon cream cheese frosting, served w/ vanilla ice cream & blueberry compote
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Ingredients
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Cake
Frosting
Blueberry Compote
Serving
Method
Cake Preparation
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Lemon
Beat in the eggs one at a time, then mix in the lemon juice and lemon zest.
- 5
Combine Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
- 6
Bake
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- 7
Cool
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting Preparation
- 8
Prepare Frosting
In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the lemon juice and zest until well combined.
Blueberry Compote Preparation
- 9
Assembly
- 10
Layer the Cake
Place one cake layer on a serving plate. Spread a layer of frosting on top, then add the second cake layer. Frost the top and sides of the cake.
- 11
Serve
Serve slices of the cake with a scoop of vanilla ice cream and a drizzle of warm blueberry compote.
