Cake #9-Lemon Blueberry Cake...

This cake is very good!  It tastes Awesome and the just tastes like Summer should taste:

LEMON BLUEBERRY LAYER CAKE

Ingredients:

Cake

• 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 temperature¹
• 1 Tablespoon vanilla extract
• 3 cups (360g) sifted all-purpose flour, careful not to overmeasure ²
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk³
• zest + juice of 3 medium lemons⁴
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat cream cheese, softened to room temperature⁵
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream⁶
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. Preheat the oven to 350F. Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 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. Scrape down the sides and bottom of the bowl as needed. Set aside.
3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' 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 desired.
6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
7. Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

This is a little labor intensive and should definetly be made ahead of time but it was well worth it.  The lemon and blueberry's just hit all the right notes on the tongue.  The cake was half gone just 45 minutes after arriving at the office. 

A plus side to this little endeavor...I have now sold 2 cakes!!  So, I guess, if you live close to me and want a cake-please order one!!  Prices vary on which cake you want. 

Now, a side note on "my life and times..."  We went to see our therapist again this week.  I was feeling very down about just being a parent and then it was looking up and then down again.  The roller coaster is killing me!!  If you have been reading this blog from the beginning you know that we have had real issues with Lanie and her "poop painting".  She has never really stopped and it just keeps getting worse.  Last week she had it all over her body, the walls of her room and every availble peice of clothing, bedding and towels!  I don't feel like we are getting anywhere with this and she is 5 1/2 years old!  Our therapist wants us to talk with the pediatrician first.  I will take her next week to see her dr. and then go from there but this is getting really old!!  If you have any life lessons regarding this, please let me know because I am at the end of my rope!