Perfect for Spring or Summer.... Blueberry Cake with Cream Cheese Frosting......

BLUEBERRY CAKE WITH CREAM CHEESE FROSTING.-  A lovely tender white cake cake full of blueberry flavor and a touch of lemon that is perfect for Spring or Summer.... Very easy white cake
preparation that yields perfect results every time. The touch of lemon zest adds such a refreshing tone you will certanly appreciate.

I was looking for a great cake recipe that would be super easy and yield good results, especially since this is a white cake and could end up dry, tasteless or dense and I didn't want that so it was a matter of finding just the right combination of ingredients that will yield a moist and tender cake that can be used in many ways. I can see substituting the berries with strawberries, raisins, pieces of stone fruits or any combination you'd like, as long as the base (white cake) is a good one, you're good to go.

The frosting in this case is Cream Cheese and Butter, a traditional version which everyone likes. You can change it up with an unlimited type of other frostings or maybe add some lemon curd for extra flavor, whipped cream or flavor de frosting with the same fruits you're using chopped fine. I can also see a cake laced with strawberries and the frosting of fortified whipped cream (which is amazing with a taste of cream cheese for body) and more berries coloring the frosting, it would look beautiful....

Let's get back to our project.........

You will need:

Cake:
3 cups (390 g) all purpose flour
2 1/2 tsp (10 g) baking powder
1/2 tsp (2 g) salt
1 1/3 cups sugar
1 lemon or green lemon - zest of the lemon
4 eggs, large and at room temperature
2 tsp (6 g) vanilla
2/3 cup (160 g) whole milk (you can use buttermilk)
2/3 cup (160 g) neutral or vegetable oil

Cream Cheese Frosting:
2  8oz (227 g) packages of Cream Cheese
1 tsp (4 g) vanilla
1 - 3 cups (115 - 345 g) confectioner's sugar
1/4 cup (300 ml) whipping cream, cold

NOTE: If you are worried about a dry cake or would like additional flavoring, you can use a 

soaking liquid to paint the cake with before frosting:

1/2 cup (120 ml) water

1/4 cup (50 g) sugar

1/2 - 1 tbl your choice of Brandy - Cognac - Grand Marnier or your choice

Preheat oven to 350F (180 C) - Always prepare any pan you will be using, preferable technique is cutting a circle of parchment paper the size of the pan, spray with non-stick spray, but you can grease and flour pans as well as long as you can prevent cake sticking to pan.

Sift the flour along with the baking powder and salt into a bowl. In another small bowl with the sugar, place the lemon zest and combine well. You can use a mixer and beat the sugar with zest, eggs and vanilla until smooth. Then add a third of the flour followed by adding the milk ( or buttermilk) all the time mixing on slow speed to combine, once more more flour and then add the oil finishing with the last of the flour to combine.

Divide the batter in the pans and smooth the tops with a spatula. Depending on the size of the pans you are baking, time in the oven will be about 20-30 min or until you are able to see the tops turn an almost golden brown and when you check with a toothpick it comes out clean.

Allow the cakes to cool completely before frosting by either using a stand or wire rack. Turn out the cakes and remove the parchment paper if you used it and place right side up on a plate to allow to frost. 

I hope you will try this cake for your family. Should you need any questions, do let me know.