Tuesday, April 2, 2013

[recipe] Lemon Blueberry Cake

I am the "dessert" girl in the hubster's family.  I love it, because I like to bake and then share it so we don't end up eating all of it.

Last year I made an Applesauce Cake from my childhood. 
This year I wanted to try something new and more "Eastery-colored"
Also I thought it would be fun to try a Pinterest recipe.
I found the Lemon Blueberry Marble Cake and thought I would give it a go!


  • 2 sticks butter, room temperature
  • 2 C granulated sugar
  • 2 tsp grated lemon zest (I zested a whole lemon)
  • 1 1/2 tsp lemon extract (I used the juice of a whole lemon)
  • 7 egg whites
  • 3 C cake flour (I used AP Flour)
  • 4 tsp baking power
  • 1/4 tsp salt
  • 1 1/4 C whole milk
  • 1 13 oz. jar blueberry jam with lemon juice
  •  1 pint of fresh blueberries

  • Directions:

  • Preheat oven to 350 degrees.
  • Grease and flour 3 eight inch cake pans and line bottom with wax paper.
  • Cream together butter, sugar, lemon zest and lemon extract until fluffy.
  • Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
  • Mix together in another bowl the flour, baking powder and salt.
  • Alternating flour and milk, beat the dry ingredients and milk into the butter mixture. Beat on medium speed for one minute to eliminate any lumps.
  • Set aside 1 cup of batter in a small bowl.
  • With the remaining batter I added some blue food coloring to give it that Easter look, then divide the remaining blue batter between the three cake pans, smooth top with spatula.
  • Add 2 1/2 Tbsp jam to the reserved batter and mix well. I probably used more.
  • Drizzle by the teaspoon over the batter in the pans.
  • Use a wooden skewer to swirl the blueberry mixture into the lemon batter without mixing it in. Then divide the fresh blueberries among all three cake pans and sprinkle them on top!
  • Bake for 25 minutes or until toothpick comes out clean and cake pulls away from the sides.s
  • Let cool for 10-15 minutes and remove from pan onto a wire rack. Cool completely.

  • For the frosting I had some left over Honey Frosting that I had chilling in the freezer so I thawed it, added quite a bit more powdered sugar and the juice of one lemon.
    To build the cake, put down the first layer and then spread 1/2 of the remaining blueberry jam over the top, place the next layer of cake and spread the rest of the jam and top with the final layer of cake.  Let sit or cool in the fridge for about 30min then coat with your frosting. Top with some more lemon zest!  YUM

    I loved this cake and it was a fun surprise for the little nieces when we cut into it as they were not expecting to see a BLUE cake!!

    If I were to make this again I would add MORE lemon or try the extract like the recipe says.  It was a little bit of a dry dense cake - probably because I used AP flour instead of cake flour.

    It was great though don't get me wrong - we all loved it!

    linked to Tasty Tuesdays

    ♥ Ashley

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    ♥ Ashley