Blueberry Lemon Cake, with Lemon Cream Cheese Icing

4ce65742-07b5-48a4-8c28-c1dd5e3be21e_zpse09d19a0When I was growing up, my mom always had fresh fruit in the house. My brother and I would open a jam-packed full refrigerator, stand there with the door open letting all the cold air out (as my dad would remind us), then yell across the house “Mamma, there’s nothing to eat!” Her usual response to us was always, “HAVE A PIECE OF FRUIT!!! … and CLOSE THE REFRIGERATOR DOOR!” With great reluctance we’d pick a piece and, more often than not, end up liking it.

One time, I remember sitting with a bowl of blueberries in my lap, watching tv with my mom. They were a particularly ripe and amazing batch, and I told her how good they were. It was as if I was experiencing some new culinary find. I didn’t know how to describe what I was tasting, so my clever mother provided me with the words. She described them as “Fragrant and Perfume-y”.

Being a chef, or foodie of any kind, one needs to have a multitude of words to describe one’s food experiences. For some reason those two words, to this day are the best two words to describe this once indescribable berry.

Blueberry Lemon Cake with Lemon Cream Cheese Icing  (8-10 servings)

(Full Recipe without photos at bottom of page.)

Ingredients:

1 1/4 cup All Purpose Flour
2 tsp All Purpose Flour, separate from that above
1  1/4 tsp Baking Powder
1 tsp Baking Soda5ed92422-4070-4ade-ba4f-55b4e4b5f032_zps49995014
1/4 tsp Salt
6 tbsp Unsalted Butter
1/2 cup sugar
1 egg + 1 egg white, room temp.
1/2 tsp Lemon Extract
2/3 cup fat-free, or low-fat, Plain Greek  Yogurt
   (If you can’t find plain yogurt, use  vanilla or lemon)
3 tbsp Fat Free Milk
   (You can substitute fat-free half & half, or soymilk)
1 cup Fresh Blueberries, plus extra for decorating
 

Icing Ingredients:

3 oz cream cheese, cold
1 oz (2 tbsp) Unsalted Butter, room temp.
1  1/4 cup Powdered Sugar, sifted
1.5 tsp Lemon Zest, from one lemon
1 tbsp Fresh Lemon Juice
1 tsp Fat Free Half & Half
(You can substitute Fat Free Milk)
 

Method:

Preheat oven to 350⁰-  Spray 10″ cake pan with baking spray, and line bottom of pan with parchment paper.

1.   Place the 2 tsp of flour in a small bowl and set aside. Combine the 1 1/4 cup of Flour,  Baking Powder, Baking soda, and Salt in a medium bowl. Whisk together and set aside.

2 .  In the bowl of a mixer, beat Butter and Sugar until white and fluffy. Add Egg + Egg White, and Lemon Extract, and mix until well combined.5e7b9cf9-3ee7-46f8-a491-42642803e5ea_zpsb7aa3baa

3.  Add 1/2 of Flour mixture, mix slightly.

4.  Add all the yogurt, mix slightly.

5.  Add remaining 1/2 Flour mixture and Milk. Mix until combined. Don’t over mix!

8b57d398-5927-4de1-9218-c27459bb6815_zps5a0c34a16.  Add the cup of Blueberries to the small bowl with the 2 c6450734-c018-4593-ad4a-1e0c0ffc091c_zps1325d94btsp of flour. Stir gently so that the berries are coated in flour. Fold into batter gently.

7.  Pour into prepared pan, and spread evenly with a cake spatula. Bake for 20-25 mins, or until a toothpick inserted in the center comes out clean.b0637f35-684d-4554-a8c1-627964417d60_zps30ec1930

8.  Cool in the pan on a wire rack for 5 mins. Remove from pan, and cool completely on wire rack.

02fd6459-f6c1-4860-8a0f-627d2336d636_zps0c5b66f7

Icing Method:

1.  Combine all ingredients, except Half & Half, in the bowl of a mixer. Beat on Medium/Low speed for a few seconds.

d89253b7-27fa-4aa7-8d2c-9a97e75d2f15_zps312e37652.   Add Half & Half and beat until smooth, it shouldn’t take longer than a minute or two.

3.   Spread over cooled cake, and top with Fresh Blueberries.de5c4da5-af2e-4fd8-bdc0-ed1678ed9369_zps8d5e4435

 

 

 

 

 

Blueberry Lemon Cake with Lemon Cream Cheese Icing

(8-10 servings) Full Recipe without Photos

Ingredients:

1 1/4 cup All Purpose Flour
2 tsp All Purpose Flour, separate from that above
1  1/4 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
6 tbsp Unsalted Butter
1/2 cup sugar
1 egg + 1 egg white, room temp.
1/2 tsp Lemon Extract
2/3 cup fat-free, or low-fat, Plain Greek  Yogurt
   (If you can’t find plain yogurt, use  vanilla or lemon)
3 tbsp Fat Free Milk
   (You can substitute fat-free half & half, or soy milk)
1 cup Fresh Blueberries, plus extra for decorating
 

Icing Ingredients:

3 oz cream cheese, cold
1 oz (2 tbsp) Unsalted Butter, room temp.
1  1/4 cup Powdered Sugar, sifted
1.5 tsp Lemon Zest, from one lemon
1 tbsp Fresh Lemon Juice
1 tsp Fat Free Half & Half
(You can substitute Fat Free Milk)
 

Method:

Preheat oven to 350⁰-  Spray 10″ cake pan with baking spray, and line bottom of pan with parchment paper.

1.   Place the 2 tsp of flour in a small bowl and set aside. Combine the 1  1/4 cup of Flour,  Baking Powder, Baking soda, and Salt in a medium bowl. Whisk together and set aside.

2 .  In the bowl of a mixer, beat Butter and Sugar until white and fluffy. Add Egg + Egg White, and Lemon Extract, and mix until well combined.

3.  Add 1/2 of Flour mixture, mix slightly.

4.  Add all the yogurt, mix slightly.

5.  Add remaining 1/2 Flour mixture and Milk. Mix until combined. Don’t over mix!

6.  Add the cup of Blueberries to the small bowl with the 2 tsp of flour. Stir gently so that the berries are coated in flour. Fold into batter gently.

7. Pour into prepared pan, and spread evenly with a cake spatula. Bake for 20-25 mins, or until a toothpick inserted in the center comes out clean.

8.  Cool in the pan on a wire rack for 5 mins. Remove from pan, and cool completely on wire rack.

Icing Method:

1.  Combine all ingredients, except Half & Half, in the bowl of a mixer. Beat on Medium/Low speed for a few seconds.

2.   Add Half & Half and beat until smooth, it shouldn’t take longer than a minute or two.

3.   Spread over cooled cake, and top with Fresh Blueberries.

One thought on “Blueberry Lemon Cake, with Lemon Cream Cheese Icing

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