Blueberry Bliss Cake

Why This Recipe Works:

Blueberry Bliss Cake is a delightful treat with a burst of fresh blueberry flavor in every bite. The combination of lemon zest and juice enhances the blueberries, adding a refreshing tang. The cake is moist and tender, and the cream cheese frosting complements the fruity flavor perfectly.

Ingredients:

Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup buttermilk, room temperature
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)

Blueberry Filling:

• 1 cup fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed

Garnish:

• Fresh blueberries
• Lemon zest
• Edible flowers (optional)

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients:

1. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar:

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the vegetable oil and beat until well combined.

Add Wet Ingredients:

1. Add the eggs one at a time, beating well after each addition.
2. Mix in the buttermilk, vanilla extract, lemon zest, and lemon juice until combined.

Combine Ingredients:

1. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Gently fold in the blueberries.

Bake the Cakes:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Blueberry Filling:

1. In a small saucepan, combine the blueberries, sugar, and lemon juice.
2. Cook over medium heat until the blueberries release their juices and the mixture starts to boil.
3. Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes.
4. Remove from heat and let cool completely.

Prepare the Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the vanilla extract and milk (if needed) to achieve the desired consistency.

Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a layer of blueberry filling on top.
3. Place the second cake layer on top and frost the top and sides of the cake with the cream cheese frosting.

Garnish:

1. Garnish with fresh blueberries, lemon zest, and edible flowers if desired.

Notes:

• Make sure all ingredients are at room temperature for best results.