Finally, some 70-degree temps hitting Chicago. Still not sure, though if I can put away my winter coat… Any who, you can put away this cake…into your mouth! This Blueberry Honey Cake with Lemon Cream Cheese Frosting is spring and summer fun in a bite!
So, after probably the longest winter and year of most of our lives, we are starting to see the light and warm weather at the end of the tunnel! With things opening up, vaccines in arms, masks to the wayside (vaccinated, of course) it’s time to celebrate! This blueberry cake is the perfect way to kick things off. Also, do yourself a favor and check out the The State’s Blueberry Morning skit, “I look like a f* blueberry!” 😊 One of the best sketch comedy shows from the 90s, you can thank me later. Ok, resume the celebration!
This cake is not only delicious it’s a looker too. The blue hue of the crumb is al natural! The color and flavor come from ground freeze dried blueberries. The taste is subtle, yet there, and pairs with the vanilla and honey notes of the cake. The cake is denser, think a cross between a pound cake and regular cake, yet very tender. The lemon cream cheese frosting is #couplesgoals and doesn’t overpower the delicate flavor of the cake. I kept the frosting to a naked cake application, with frosting in between each of those delectable layers. Then, because I am keeping things easy breezy, I decorated with fresh flowers. Don’t eat them though… You can eat up this cake and you will! But, be nice and share with your friends and family. They deserve some cake too!
Love decorating with real flowers! So pretty and such an easy way to dress up any cake, especially this naked cake!
Beautiful blue layers atop that lemon cream cheese frosting! Perfection!
So, celebrate lights at the end of the tunnel, warmer temps, The State and Blueberry Morning and, of course, my Blueberry Honey Cake with Lemon Cream Cheese Frosting! You deserve this, we all deserve this and make your weekend extra special today! Pairs perfectly with a nice cold glass of bubbles…or milk or whatever you choose to wet your whistle with!
Happy Weekending & Blueberry Morning It!
Diane
- For the Cake:
- 2⅓ cups A.P. flour
- 1.2oz freeze dried blueberries ground (use spice or coffee grinder)
- ½ tsp. Salt
- 3 tsp. Baking powder
- ¾ cup unsalted butter - room temp
- 1 cup granulated sugar
- 2 eggs 2 yolks – room temp
- ¼ cup honey
- 1 tsp. vanilla extract
- ¼ tsp almond extract
- ¼ cup sour cream - room temp
- ¾ cup whole milk
- ¼ cup sweet almond oil
- zest of one lemon
- For the Frosting:
- 16oz full fat cream cheese - room temp
- 2 sticks unsalted butter - room temp
- ½ tsp. salt
- 1½ to 2 cups powdered sugar
- 1 tsp. vanilla extract
- 2 to 3 tbsp. fresh lemon juice
- zest of one lemon
- For the Cake:
- Pre-heat the oven to 350 degrees. Spray non-stick baking spray and line 3 six inch round cake pans with parchment paper and spray again, set aside.
- In a large mixing bowl combine all of the dry ingredients, including the ground freeze dried blueberries. Whisk and set aside.
- In the bowl of stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes. Slowly add in the granulated sugar and continue to mix until light and fluffy, another 3 to 4 minutes.
- Add in the honey and mix, then the sour cream and beat to fully combine. Add the eggs and yolks one at time beating after each addition. Next add in the vanilla and almond extracts and mix.
- With mixer running on slow, add in half of the dry ingredients, turn mixer to medium high and mix until no flour bits remain. Slow mixer and add the milk, mix to combine. Add in the rest of the dry ingredients and mix until no flour bits remain. Don't overmix. Mix in the lemon zest. Last add in the almond oil and mix until fully incorporated.
- Evenly pour the batter between the three prepared cake pans. I use a kitchen scale so they are exactly the same, but you can eyeball if you want. Smooth tops off with off-set spatula and place in the oven on the middle rack. Bake for 25 to 30 minutes, rotating pans halfway through, until toothpick inserted comes out clean. Pull out of the oven and cool on rack for about 10 minutes. Turn cakes out of the pan allow to cool completely on rack.
- For the Frosting:
- In the clean bowl of stand mixer fitted with the paddle attachment, add the butter and cream cheese and salt. Mix on medium high until smooth and creamy, about 3 to 4 minutes. Add the powdered sugar starting with a cup at time and mix until smooth. Add the vanilla extract and fresh lemon juice a tbsp. at time. Mix in the lemon zest, reserving some for garnish.
- Frost the Cake:
- Place one of your completely cooled cake layers on a cake round and on a cake stand or cake decorating table. Place about half of cup of the frosting on the first layer and spread out. Repeat this process with the second layer and the top layer. Add more frosting to the sides of the cake using an off-set spatula, to fill in more frosting between the layers. I use a cake decorating scraper at this point to spread the frosting around the cake to create the naked look. If you don't have a scraper, you can use your off-set spatula as well. The beauty about the naked application is it does not have to look perfect. You will have extra frosting. You can store in the fridge covered for up to 5 days. Use on pancakes, waffles, dipping fruit, dipping your finger...
- I decorated with real flowers and then garnished top with more lemon zest. Serve room temp.
- Store leftovers covered in the fridge for up to 3 days.
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