About this time every year I get an inredible craving for anything and everything blueberry and lemon! It is really ridiculous because they are the two most random foods - but together they are delicious! Especially if you put them in a cupcake. Head over the MissCupcakeQueen.blogspot.com to see my posts about cupcakes. I am doing an explosion of lemon blueberry cupcakes this week -- needless to say I am super excited about it.
My new favorite app on my phone is called FoodGawker. It is pinterest except it is all food! And when you click on something - it gives you the recipe and the blog or website that it comes from! It is amazing for food junkies like myself who are obsessed with a certain type of food, especially right now. I am able to look at all of the wonderful lemon blueberry desserts - it is certainly my angel from God. haha
- Preheat oven to 350°.
- To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
- Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
- Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
I hope you have nejoyed lemon and blueberry as much as I have today!! Enjoy my post of food!