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Lemon Cake With Blueberry Compote And Lemon Buttercream Frosting

June marked the last month of birthday celebrations (we’ve been partying since January) — we ended things with a burst of blueberry and pop of lemon. In cake form, that is.

Both Myles’ mom and my dad’s birthday take place in June. We sadly, though, didn’t get to celebrate with my dad this year as he is in the process of getting my parents’ house on the market. Once it sells he’ll move out here and we’ll all be reunited! I think my mom will be the happiest of us all — being apart for all of these months has been really sad for them both.

We were able to, however, celebrate with YaYa. And celebrate we did! There was breakfast for dinner, mimosas, and the most delicious cake, that if I’m honest, I find myself wanting to make again just so I can have another bite of the lemon-blueberry goodness.

My lemon cake with a blueberry compote filling and light lemon buttercream frosting is flavorful without being too overwhelming. It’s the perfect dessert to bring to a party or celebrate a birthday!

Ingredients: (Serves 10-12)

4 cups flour, sifted

2 cups granulated sugar

4 eggs

1 1/2 cups milk (I used unsweetened almond vanilla milk)

1 cup butter, softened

1/2 cup lemon juice

4 teaspoons vanilla extract

3 teaspoons baking powder

2 teaspoons sea salt

Zest from 2 lemons

Blueberry Compote

3 cups frozen blueberries

1/3 cup water

1/4 cup granulated sugar

Lemon Buttercream Frosting

2 cups confectioners sugar

1 cup butter, softened

2 tablespoon lemon juice

1 tablespoon milk

1/2 teaspoon vanilla

Directions:

1. Preheat oven at 350 F.

2. Cream together sugar and butter for 5-6 minutes in your KitchenAid on medium. (If using a hand mixer, I would add 2 extra minutes.)

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3. Add in one egg at a time and mix well for 1 minute each.

4. Add sifted flour, salt, and baking powder. Beat until combined.

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5. Mix in vanilla, lemon juice, and lemon zest.

6. Add in milk.

7. Divide batter into two greased 8-inch pans and bake at 350 F for 35-40 minutes.

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8. In a medium saucepan, bring 2 cups frozen blueberries, 1/3 cup water, and 1/4 cup sugar to a boil.

9. Stir occasionally for 10 minutes or so. Once blueberries burst, add remaining cup of blueberries.

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10. Stir occasionally for another 7-8 minutes, until mixture thickens.

11. Take saucepan off heat and prep frosting.

12. Cream together confectioners sugar and butter.

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13. Add in milk, lemon juice, and vanilla.

14. Once cakes cool, top the first layer with your blueberry compote and lemon buttercream frosting.

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15. Top with second layer, then frost and decorate to your liking. Enjoy!

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By Ravelle, July 1, 2016
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College sweethearts turned husband + wife (with 2 kiddos under 2) from New York City, then Phoenix, but now calling Los Angeles home. Cruise along with our family of four as we set out on a never-ending quest to be happy, healthy + well-fed.
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