Superstar Blueberry and Raspberry Lemon Cake Recipe

Superstar Blueberry and Raspberry Lemon Cake Recipe
Staff Writer
Driscoll's

This recipe highlights berries twofold, because not only is it beautifully decorated in fresh berries, but it has a sweet and thick filling made from fresh blueberries and lemon juice.

8
Servings
1621
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 3 Cups cake flour (not self-rising)
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon salt
  • 1 Cup buttermilk
  • 2 Teaspoons grated lemon zest
  • 1 1/2 Teaspoon vanilla extract
  • 1 Cup unsalted butter (2 sticks), at room temperature
  • 2 Cups granulated sugar
  • 3 large eggs
  • 2 large egg yolks

For the filling

  • 3 Cups blueberries
  • 1 Tablespoon lemon juice
  • 1/3 Cup granulated sugar
  • 1 1/2 Teaspoon granulated sugar
  • 2 Tablespoons water
  • 5 Teaspoons cornstarch

For the frosting

  • 12 Ounces reduced-fat cream cheese, at room temperature
  • 10 Tablespoons unsalted butter, at room temperature
  • 1 Teaspoon vanilla extract
  • 2 1/2 Cups confectioners' sugar

Toppings

  • 2 Cups raspberries
  • 2 Cups blueberries

Directions

For the cake

Preheat oven to 350 degrees. Lightly grease bottoms and sides of two 9-inch round cake pans. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.

In a large bowl, whisk together flour, baking powder, and salt. Set aside. In a small bowl or liquid measuring cup, combine buttermilk, lemon zest, and vanilla. Set aside. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes or until light and fluffy. Add eggs and yolks, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Alternately add flour mixture and buttermilk mixture in several additions, starting and ending with flour mixture, mixing just until combined.

Spread batter into cake pans and bake 35 minutes or until golden and cake tester or toothpick inserted into center of cakes comes out clean. Cool on wire racks 10 minutes. Invert cakes onto wire racks. Remove and discard parchment paper and let cake layers cool completely.

 

For the filling

In a medium saucepan, bring blueberries, lemon juice, sugar, and lemon zest to a boil. Reduce to a simmer and cook about 15 minutes or until blueberries have burst and mixture thickens, stirring frequently. In a small cup, combine water and cornstarch. Stir cornstarch mixture into blueberry mixture and return to a boil. Boil 1 minute, stirring constantly. Remove from heat and let cool completely (refrigerate if necessary).

 

 

For the frosting

Beat the cream cheese, butter, and vanilla with an electric mixer on medium-high speed until blended. Add confectioners' sugar and mix on low until combined.

 

Toppings

Place one cake layer on a cake plate or stand. If cakes have rounded top, gently trim with serrated knife to make flat. Spread cooled blueberry filling on cake layer. Place other cake layer on filling, with flat side up and press down gently to secure. Frost top and sides of cake with frosting. Using blueberries, create large star on top of cake. Fill in remaining white space with raspberries. Line bottom rim of cake with blueberries, pressing gently into frosting to secure. If not serving cake immediately, refrigerate until ready.

Nutritional Facts

Total Fat
59g
84%
Sugar
80g
89%
Saturated Fat
23g
96%
Cholesterol
108mg
36%
Carbohydrate, by difference
263g
100%
Protein
20g
43%
Vitamin A, RAE
139µg
20%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
830mg
83%
Choline, total
84mg
20%
Fiber, total dietary
28g
100%
Folate, total
163µg
41%
Iron, Fe
7mg
39%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
351mg
50%
Riboflavin
1mg
91%
Selenium, Se
20µg
36%
Sodium, Na
1407mg
94%
Thiamin
1mg
91%
Water
145g
5%
Zinc, Zn
1mg
13%

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.