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Backwoods Blueberry Burst Cake

A luscious lemony layer cake bursting with fresh blueberries, stacked and smothered in a cream cheese butter cream frosting. This cake just screams spring and should be a staple at your next soiree!

This cake is a labor of love but don't let that scare you away! It takes some time to make but it's easy! I prefer to make the cakes and frosting a day in advance that way there isn't any pressure to get them done quickly. You can take your time slowly following the recipe then put off perfecting the frosting and decorating until the next day.


Required equipment: 3 standard cake pans and a standing or handheld mixer

Serves: 8 | Prep time: 25 minutes | Cook time: 40 minutes

For The Frosting

- 12 ounces cream cheese, room temperature

- 1 stick unsalted butter, softened

- 4 1/2 cups powdered sugar

- 2 tablespoons heavy cream

- 2 teaspoons lemon juice

- 1 tablespoon lemon zest



Make The Frosting


1. Mix the cream cheese and butter together in a standing or handheld mixer on high speed until it becomes fluffy


2. Turn the speed down to low and add the powdered sugar, lemon juice and zest


3. Add the heavy cream and whip for just a few minutes


4. Set aside until cake is cooled and ready to be frosted or store in the refrigerator overnight




For The Batter

- 2 sticks of butter, softened

- 1 3/4 cups sugar

- 1 tablespoon lemon zest

- 4 eggs, room temperature

- 2 teaspoons vanilla extract

- 2 1/2 cups all-purpose flour

- 2 teaspoons baking powder

- 1/4 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup buttermilk

- 1/2 cup lemon juice

- 2 cups blueberries, fresh or frozen

- 2 tablespoons all-purpose flour

- lemon slices, blueberries and mint sprigs for decorating


Make The Batter

1. Preheat the oven to 350 degrees

2. Line the bottom of the cake pans with parchment paper and coat with butter or spray

3. Cream the butter, sugar and lemon zest together in a standing mixer, mixture should become light and fluffy

4. Add in the vanilla and eggs


5. Combine the flour, baking soda, baking powder and salt together in a separate bowl

6. Slowly mix the dry ingredients into the mixer on low speed

7. Pour in the lemon juice and buttermilk


8. Toss the blueberries in 2 tbsp of flour in another bowl

9. Remove the batter from the mixer and gently fold the blueberries in with a rubber spatula


10. Evenly divide the batter into the 3 cake pans

11. Bake the cakes for 35-40 minutes - until the tops turn golden brown

12. Allow the cakes to cool COMPLETELY before frosting


*This is where I set them aside for the next day - once cooled, wrap each in saran wrap and leave on the counter until tomorrow

ASSEMBLE


1. Gently shave down the tops of each cake to make them flat, if needed

2. Frost the top of 2 cakes and stack one on top of the other

3. Layer on the third cake and spread the frosting over the top and sides

4. Decorate with blueberries, lemon slices and mint

5. Try not to eat it all at once!



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