Lemon Blueberry Cake with Lemon Cream Cheese Frosting in the form of a wedding cake

This week marked seven years of living in DC and working at The Academy.  It's been full of adventures and I can't wait to see what the future holds..and all of the different desserts to come.

This week is going to be about something new for me...my very first tiered cake and my sister-in-laws wedding cake.  I am a little late posting it, but I had to share the adventure that it was making it.  The task at hand was a blueberry lemon cake with lemon cream cheese frosting.  I made this cake a couple of months ago for my team member, Emily's, birthday, but this time I had to think about the best way to travel with the cake.  So, I made the cakes in DC, buckled the KitchenAid mixer into the back seat, and set out to frost the cakes in Grifton.  And well...the cakes survived the trip, the frosting came together and I managed to tier the cakes well enough to not have them come falling down. 

The cake itself was delicious, super moist with just the right amount of tartness to help some of the sweetness from the cake and blueberries.  It wasn't what I would call a traditional wedding cake, but it was absolutely delicious!  Someone even said it was the best wedding cake he had ever had, and that was coming from the minister.  So if you like blueberries and lemons, and basically want to have a muffin with frosting for dessert.  Enjoy!

Time for the frosting...the 10" cake.

Then the 8" cake.

Oh and the 6" cake for the bride and groom to save and freeze.

Finishing touches.

And done!

Lemon Blueberry Layer Cake: (recipe from Better Homes and Gardens)
1 cup unsalted butter, at room temperature
4 eggs
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk
3/4 cup fresh blueberries

Lemon Cream Cheese Frosting:
2 teaspoon lemon zest
6 ounce 1/3 fat cream cheese, softened
1 cup unsalted butter, softened
2 teaspoon lemon juice
4 1/2 - 4 3/4 cups sifted powdered sugar

1.  Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and line the bottoms of three 9 x 1-1/2-inch round cake pans with parchment paper. 

2.  In a medium sized mixing bowl, combine flour, baking powder, soda, and salt.  Put one teaspoon in a small bowl with the blueberries and shake.  Set the rest of the dry ingredients aside.

3. In a large mixing bowl beat butter with an electric mixer (or a whisk) on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice and  beat until well combined. Then add the eggs, 1 at a time, beating well after each. 

4.  Add flour mixture and buttermilk alternately to beaten butter mixture, whisking gently after each addition, just until combined. Pour into prepared pans.  Then scatter the blueberries on top of the cake.

5. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks. While the cakes are cooling prepare the frosting.

6.  Zest one and 1/2 lemons; then juice them in a separate bowl, set aside. In a medium mixing bowl combine cream cheese, butter, and 2 teaspoons lemon juice; beat with electric mixer on low to medium speed until light and fluffy. 

7.  Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in remaining powdered sugar until spreading consistency. Stir in the lemon zest.

8. To assemble, place a cake layer on a cake plate. Spread with a large spoonful of frosting or just enough to create a thin layer. Top with second layer; a repeat process with just enough frosting for a thin layer. Top with third layer. Frost top and sides with remaining frosting.  If you have time, start with a thin "crumb layer" and then refrigerate for at least 30 minutes.  (I used this time to clean some of the dishes)  Then remove the cake and finish frosting, I always start with the sides and then move to the top.  Store at room temperature for up to two days, then store in the refrigerator.  Enjoy!