LEMON-BLUEBERRY LAYER CAKE

Lemon-Blueberry Layer Cake image

This is a luscious lemon cake. The blueberries really set it off and make such good looking slices. Recipe #477445 is just perfect for this cake.

Provided by Ambervim

Categories Dessert

Time 50m

Yield 1 Cake

Number Of Ingredients 13

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Ingredients

2 cups all-purpose flour
6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon lemon extract
1 teaspoon lemon zest
1 cup butter, softened
1 1/2 cups white sugar
4 large eggs

Steps:

Preheat oven to 350°F.
Prepare three 8" round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
Sift dry ingredients into medium bowl.
Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
Frost with Recipe #477445 or your choice.

Nutrition Facts : Calories 4735.1, Fat 234.2, SaturatedFat 138.9, Cholesterol 1304, Sodium 5115.2, Carbohydrate 603.8, Fiber 18.9, Sugar 356.6, Protein 67.1