Hi. My name is Lindsay, and I am addicted to cake. Big cakes. Little cakes. Chocolate cakes. Fruity cakes. Cupcakes, Bundt cakes, all the cakes. Therefore, yesterday I decided to make a cake. Are you surprised? I didn’t think so. By some miracle, it was warm and sunny outside yesterday. Which put me in a summery mood. So, I knew I wanted to make something with fruit. Particularly lemon. What goes good with lemons? Blueberries. You know the old saying, “when life gives you lemons, make a lemon blueberry cake”.
That’s how it goes right? I’m like 99% sure that’s how it goes. So that’s exactly what I did. And it did not disappoint. I actually want to go eat some more right now. I’m going to go eat some. Be right back.
I’m back. It still tastes delicious. I’m probably going to eat another piece later. Judge me. I don’t care.
This recipe makes 2, 6 inch round cakes. Which will leave you with the cutest little cake in the whole world. Which is good, because I like cute things. You could leave the layers as they are and just have a 2 layer cake. OR, you could go crazy and cut each of the layers in half and make a legendary 4 layer cake. Your cake would be like a landmark. A tall cake skyscraper. I’m not against the idea. The only thing I will say about this recipe is that the cakes took FOREVERRRRR to bake through. 45 whole minutes! If you have all day with nothing to do, then that’s fine. But, if you wanted to make this real quick, that isn’t going to happen.
NOTE: if you don’t like blueberries, you could use raspberries instead. Just pick whatever berry is most near and dear to your heart.
The frosting for the cake is a fluffy lemon buttercream. I was originally going to make a lemon cream cheese frosting. HOWEVER, cream cheese frosting is a lot looser. In this household we have a horrible problem of assembling cakes and then they start to squish down and slide all around because the cake is too heavy, and the frosting is too thin. It’s a horrible problem to have. That’s why I went with the buttercream. It is a lot thicker and stays where you put it! I’m very happy with how it came out. I just made a vanilla buttercream recipe and added about a teaspoon of lemon zest and about a tablespoon of lemon juice. You could add more or less, depending on how lemon-y you want it to be. Gives you a reason to keep eating frosting. You have to keep adding lemon, then tasting, then adding lemon, and then tasting some more. And then tasting it again 5 minutes later to be absolutely sure it is how you want it.
I highly recommend that you try and make this cake. It’s so fricken good, it looks beautiful, and it has fruit in it. So it is almost healthy.
Cake recipe slightly adapted from Kitchen Trial and Error