Lemon Blueberry Cake With Lemon Cream Cheese Frosting Flour On My Fingers Place your first layer onto a cardboard round or onto a cake platter. spread an even layer of your cream cheese frosting with your offset spatula. place the second layer of cake on top and repeat the process with the second and third layers. cover the entire cake in a thin layer of frosting (the crumb coat). Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. in a medium sized bowl, add flour, baking powder, baking soda and salt. whisk to blend for 30 seconds. set aside. in another bowl, combine the sour cream, blueberry puree and oil. blend with fork and set aside.
Lemon Blueberry Cake With Lemon Cream Cheese Frosting Flour On My Fingers Toss the blueberries in a tablespoon of cake flour, and then gently fold the flour coated blueberries into the cake batter (with a spatula by hand, not the mixer). spread the cake batter evenly into 3 greased round cake pans. bake at 350° f for 25 to 30 minutes, or until a toothpick or cake tester comes out clean. To make the frosting, cream the butter first. add the cream cheese and whip, then add the icing sugar powdered sugar and beat for 3 minutes until it’s fluffy. add a pinch of salt, vanilla and lemon juice at the end, and beat again just to mix through. spread on each layer of the cake, the top and the sides. Bake the cake for about half an hour at 350 °f (180°c). 320 °f (160 °c) for an oven with a fan. remove the cake from the oven and let it cool completely before frosting. whip the cream cheese frosting. whip cream cheese on medium speed until silky. add powdered sugar and blueberry jam and combine. Scrape down the sides and bottom of the bowl as needed. in a large bowl, whisk together the flour, baking powder, and salt. slowly add the dry ingredients to the wet ingredients. beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined.
Lemon Blueberry Cake With Cream Cheese Frosting Cooking Classy Bake the cake for about half an hour at 350 °f (180°c). 320 °f (160 °c) for an oven with a fan. remove the cake from the oven and let it cool completely before frosting. whip the cream cheese frosting. whip cream cheese on medium speed until silky. add powdered sugar and blueberry jam and combine. Scrape down the sides and bottom of the bowl as needed. in a large bowl, whisk together the flour, baking powder, and salt. slowly add the dry ingredients to the wet ingredients. beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. In a medium bowl beat the cream cheese and butter until smooth and creamy. add 3 tablespoons of the lemon juice and the lemon zest and mix until well combined. add the powdered sugar, 1 cup at a time, beating between each addition until smooth and creamy. if the frosting is too thick then add more lemon juice as needed (1 teaspoon at a time). Set aside. in a medium sized bowl, stir together sour cream, milk, lemon zest, and lemon juice until combined. mix the dry ingredients into the creamed sugar mixture, while alternating with the milk mixture. mix until batter is fully combined and no flour remains. the batter will be thick and fluffy.
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