Blueberry Lemon Cake with Blueberry Buttercream

Chicken Enchilada Casserole in the Crock Pot

January 15, 2015

Awesome Week 3

January 18, 2015

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This was the cake I made for my hubby’s birthday this year. It’s a lemon cake with blueberry buttercream frosting. It was one I had seen on Pinterest and had to give a try! Here’s my adaptation of it-
The original recipe is from The Wholesome Pursuit, her pictures are much better than mine! We’re usually in too big of a hurry to eat the food haha.

The original recipe actually has blueberry lavender frosting, however I not only didn’t have lavender flowers to add but I’m not sure I could bring myself to do it. I did think about using a drop or two of my doterra oil, but I don’t really even like the smell of lavender so needless to say our cake just had blueberry frosting. And while I’m on the subject, let me just say this frosting was different than any I’ve ever made before. It was closer to making marshmallows than frosting. And HOLY BUTTER!!! It used 5, yes you read that right 5 CUBES!!! The end result was a frosting that was greasy and flavor wise was just okay… I’d give it a 5 out of 10.

The cake however had great lemon flavor and was amazing, so if I make this cake again I will make the cake but probably make regular frosting with the blueberries added.

ok so here’s the recipe and my adjustments-

3 cups cake flour (I just used regular flour because that’s how I roll- you can make your own cake flower substituting 2 T for every cup of flour with cornstarch and sifting it a few times, but that’s WAY too much work for a ADD cook like me)
2 1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
1 1/2 cups unsalted butter, softened and cut into cubes (I use salted butter)
1 cup whole milk, divided (I didn’t divide anything, just dumped it all together)
5 large eggs
zest and juice from 4 medium lemons (about 1/3 cup juice)- (She SAYS it’s about 1/3 a cup however my 4 medium lemons juiced closer to 3/4 cup- I still used it all and it was great)
1 tsp vanilla extract

I’m sure there’s a whole instruction process on her site about what to add and when but I just dumped everything into my mixer together. Then pour into 2 greased and foured 9″ round pans and bake at 350 for about 30 minutes.

Ok this is the frosting she used. Like I said, I didn’t do the lavender at all, and be prepared for a butter overload.

BLUEBERRY LAVENDER BUTTERCREAM

8 egg whites
2 cups sugar

Put the egg whites and sugar in a glass or metal bowl and place over a pan of boiling water. Beat with a whisk constantly until the sugar is dissolved. (this is very similar to making marshmallows)

Remove from heat then beat with your mixer until it forms soft white peaks then add the butter a little bit at a time. Once you have the butter added and the frosting is thick add the last ingredients.

2 1/2- 3 cups unsalted butter
3 cups frozen or fresh blueberries
1 Tbsp dried lavender flowers
1 Tbsp vanilla extract

Cool the cake, frost it and you’re done! It’s really easy to make it look fancy- all you need is the right frosting tip- you can get them at Walmart for about $2 and everyone will think you’re a professional! I normally use the reusable plastic frosting bags but couldn’t find one so I used the parchment paper instead and the butter in the frosting made it super slippery and my finger then made a hole in it which I spent the rest of the time trying to cover as I squeezed frosting out to decorate haha. And this is what I ended up with!