Description
‘Tis the season for lemons and blueberries. Better make this cake with vanilla bean cream cheese icing. Can be baked as 1 bundt cake or 2 loaf cakes.
Ingredients
- FOR THE CAKE:
- 2-½ cups All Purpose Flour, Plus A Little More For Dusting The Blueberries
- 2 teaspoons Baking Soda
- 1 teaspoon Fine Salt
- 1-¾ cup Granulated Sugar
- 1 Lemon, Zested
- 16 Tablespoons Unsalted Butter, Room Temperature
- 3 Large Eggs
- ½ teaspoons Pure Vanilla Extract
- ½ teaspoons Pure Lemon Oil (optional, But Recommended)
- ¾ cups Buttermilk
- 3 cups Fresh Blueberries
- FOR THE ICING:
- 3 ounces, weight Cream Cheese, Room Temperature
- 1 teaspoon Vanilla Bean Paste
- 2 teaspoons Heavy Cream
- 1 cup Confectioners Sugar (Sifted)
Preparation
For the the cake:
Preheat oven to 350ºF and spray a 10 to 12-cup bundt pan or two 8×4-inch loaf pans with Baker’s Joy. In a medium bowl, whisk together the flour, baking soda, and salt; set aside until needed.
In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter, sugar, eggs, vanilla, lemon oil, and lemon zest for 3 minutes. Add the flour mixture and buttermilk alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, and 1/3 flour, mixing well after each addition. Toss blueberries with 2 tablespoons of flour until well coated. Gently fold blueberries in to the cake batter by hand. Pour batter into prepared pan(s).
Bake in center of preheated oven for 45–60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove cakes from oven and cool for 10 minutes before turning out of pan(s).Cool cake(s) completely on a cooling rack before icing.
For the icing:
Place cream cheese, vanilla bean paste, heavy cream, and confectioners sugar in the bowl of a stand mixer fitted with a BeaterBlade attachment; cream until smooth. Spread icing on top of completely cool cake(s).
Recipe adapted from Rustic Fruit Desserts.
