Lemon blueberry cake

BY: ANDREA ALDEN

Try a light and fresh lemon blueberry cake as a dessert this Easter. This dessert tastes as good as it looks - and my goodness, does it look really good! The light lemon flavor of the cake goes perfectly with the blueberries in it. The cream cheese glaze makes the whole thing even more delicious. I served this cake at the end of a wonderful family meal. Everyone had room in their stomach for this cake after the dinner portion was eaten - and the same will be true for every person you serve this cake to. This cake is so ideal for the season; it even smells like spring.

INGREDIENTS

• 1 cup butter, at room temperature
• 1 1/4 cups sugar
• 1/2 cup brown sugar
• 4 large eggs, at room temperature
• 1 tbsp vanilla
• 3 cups flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3 lemons, juiced and grated
• 1 cup (170 to 225 g) fresh blueberries, washed, + a few for garnish
• 1 tbsp flour

Cream cheese icing

• 2 cups (2 packages) cream cheese, room temperature
• 1 cup butter, at room temperature
• 7 cups powdered sugar
• 1/4 cup whipping cream (optional)
• 1 tsp vanilla
• Pinch of salt

PREPARATION

1. Preheat grill to 230 °C and prepare for indirect grilling. Prepare 3 baking pans with baking spray and flour, discarding excess flour. Set aside.
2. Cut butter into cubes and beat with a stand mixer until smooth and creamy. Add sugar and stir into butter until light and fluffy - about 3 minutes; the butter and sugar mixture turns a light yellow color. Beat in eggs one at a time. Then add vanilla.
3. Sift together the flour, baking powder and salt. Slowly add flour to butter mixture. Add lemon juice and milk; Mix on low speed until just combined.
4. Add the blueberries into the flour, then add them to the dough with 1/3 of the lemon zest.
5. Distribute the dough evenly between the prepared baking tins. Bake for 35 minutes or until the cakes are golden, the edges are slightly pulled away from the pan and a toothpick inserted comes out clean/covered with just a few crumbs when removed.
6. Let the cake cool in the tin for a while; then let cool completely on a rack. You can also freeze them, which makes frosting easier.
7. While the cakes are cooling, prepare the icing. Cut butter and cream cheese into cubes. Mix on second highest speed until everything is completely combined. Add vanilla extract and possibly salt, then slowly add the powdered sugar; Be careful, otherwise the powdered sugar will fly everywhere if the mixer runs too fast. If the icing is too thick, add 2 ounces of cream in tablespoonfuls until the right consistency is reached.
8. To bring everything together, add approx. 85g of powdered sugar to the bottom cake layer. Distribute the powdered sugar evenly; the layer should be at least 1.25 cm thick. Sprinkle some of the remaining lemon zest on top, plus a few extra blueberries if you like. Place another cake layer on top and repeat the whole thing. Place the final layer on top, frost the sides and top with remaining icing. Garnish the cake with lemon slices, blueberries and the remaining lemon zest.

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