Full disclosure, I don’t really like blueberries. So it takes a special dessert to make me not just want to eat them, but enjoy them. Lemon and blueberry are a classic combination, and let’s face it, cream cheese frosting makes everything taste better. Voila! Finally a blueberry dessert I like.

Makes one 8- or 9-inch cake

Ingredients

Lemon Blueberry Cake

• 12 tablespoons (169 grams) unsalted butter, softened
• 2 ½ cups (495 grams) granulated sugar
• 1 tablespoon lemon zest
• 3 ¾ cups (428 grams) cake flour
• 4 ½ teaspoons baking powder
• ¾ teaspoon salt
• 1 ¾ cups (420 grams) milk
• 6 egg whites (180 grams)
• 1 ½ cups (285 grams) fresh blueberries

Blueberry Filling

• 1 cup (190 grams) fresh blueberries
• ¼ cup (B grams) granulated sugar
• 1 tablespoon lemon juice

Lemony Cream Cheese Frosting

• 16 ounces (454 grams) cream cheese
• 24 tablespoons (338 grams) unsalted butter, softened
• 8 cups (768 grams) confectioners’ sugar
• 3 – 4 tablespoons lemon juice

Decoration (optional)

• 1 cup (190 grams) fresh blueberries

Instructions:

Make the Cake:

1. Preheat the oven to 350˚F. Grease and flour three 9-inch pans and line with parchment. Set aside.

2. In a bowl fitted for an electric mixer, cream the butter and sugar on medium-high until light and fluffy, about 3 to 5 minutes. Add the vanilla and mix to combine.

3. In a separate mixing bowl, sift flour, baking powder and salt. In a large liquid measuring cup, combine the milk and egg whites.

4. Turn the mixer to low and alternate adding the flour mixture and the milk mixture in two to three batches, scraping down the bowl as necessary to combine. Fold in the blueberries.

5. Distribute the mixture evenly into the prepared pans and bake for approximately 25 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack to cool completely.

Make the Blueberry Filling:

6. In a small saucepan, combine the blueberries, sugar and lemon juice and cook over medium heat until the blueberries expel their juices and the mixture thickens, about 5 to 10 minutes. Allow to cool completely before using.

Make the Frosting and Assemble: 

7. In a medium mixing bowl, combine the butter, cream cheese and confectioners’ sugar and mix on medium-low with a hand mixer until roughly combined.

8. Add the lemon juice and then turn to medium-high. Beat until light and fluffy, about 2 to 3 minutes.

9. Place one leveled cake layer onto a cake board and pipe frosting around the sides to create a well. Fill with blueberry filling and place the second layer on top.

10. Repeat with the second and third cake layers, then coat the sides and top with frosting. Add blueberries to garnish, if desired. Allow to set in the refrigerator until ready to serve. Leftovers can be covered and refrigerated for up to 3 days.