Raspberry lemon cake topped with blueberries and raspberries in the shape of a star
  • Prep Time:
    45 minutes plus cooling
  • Cook Time:
    35 minutes
  • Serves:
    12 servings
  • Perfect For:

Description

A stunning raspberry lemon cake with blueberries! The combination of sweet berries paired with tart lemon makes for an explosion of flavor!

Filling
  • 2 1/2 Packages (6 ounces each) Driscoll's Blueberries (about 3 cups)
  • 1 Tbsp. lemon juice
  • 1/3 Cup granulated sugar
  • 1 1/2 Teaspoons grated lemon zest
  • 2 Tablespoons water
  • 5 Teaspoons cornstarch
Frosting
  • 12 Ounces reduced-fat cream cheese (Neufchâtel), at room temperature
  • 10 Tablespoons unsalted butter, at room temperature
  • 1 Tsp. vanilla extract
  • 2 1/4 Cups confectioners' sugar
Cake
  • 3 Cups cake flour (not self-rising)
  • 1 Tbsp. baking powder
  • 1/2 Tsp. salt
  • 1 Cup buttermilk
  • 2 Teaspoons grated lemon zest
  • 1 1/2 Teaspoons vanilla extract
  • 1 Cup unsalted butter (2 sticks), at room temperature
  • 1 3/4 Cups granulated sugar
  • 2 large eggs
  • 4 egg yolks
Cake
  1. PREHEAT oven to 350°F.
  2. GREASE bottoms and sides of two 9-inch round cake pans.
  3. LINE bottoms of each pan with one round of parchment paper.
  4. GREASE parchment paper and DUST each pan with flour and TAP OUT excess flour.
  5. SET ASIDE cake pans.
  6. PLACE 3 cups cake flour into a large bowl.
  7. ADD 1 teaspoon baking powder and 1/2 teaspoon salt.
  8. WHISK to combine ingredients and SET ASIDE flour mixture.
  9. POUR 1 cup buttermilk into a small bowl or liquid measuring cup.
  10. ADD 2 teaspoons lemon zest and 1 ½ teaspoons vanilla extract.
  11. STIR to combine ingredients and SET ASIDE buttermilk mixture.
  12. PLACE 1 cup (2 sticks) butter into the bowl of an electric mixer.
  13. ADD 1 ¾ cups granulated sugar.
  14. BEAT on medium-high speed until light and fluffy, about 5 minutes.
  15. ADD 2 eggs and 4 egg yolks, one at a time, with mixer on low speed and SCRAPE DOWN sides of bowl as necessary.
  16. ADD one-third of flour mixture and BEAT just until combined. Do not over mix.
  17. ADD half of buttermilk mixture and BEAT just until combined. Do not over mix.
  18. ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
  19. ADD remaining buttermilk mixture and BEAT just until combined. Do not over mix.
  20. ADD remaining flour mixture and BEAT just until combined. Do not over mix.
  21. DIVIDE batter evenly between cake pans and TAP gently on countertop to remove large air bubbles.
  22. BAKE 35 minutes or until golden and cake tester or toothpick inserted into center of cakes comes out clean.
  23. ALLOW cakes to cool inside pans 10 minutes.
  24. INVERT cakes onto wire rack and DISCARD parchment paper and ALLOW cakes to cool completely.
Filling
  1. PLACE 2 ½ packages (about 3 cups) blueberries into a medium saucepan.
  2. ADD 1 ½ teaspoon lemon zest, 1/3 cup granulated sugar, and 1 tablespoon lemon juice.
  3. BRING blueberry mixture to a boil.
  4. REDUCE temperature to a simmer.
  5. COOK, while STIRRING occasionally, about 15 minutes or until blueberries burst and mixture thickens.
  6. COMBINE 5 teaspoons cornstarch and 2 tablespoons water in a small cup and STIR thoroughly.
  7. STIR cornstarch mixture into blueberry mixture and RETURN to a boil.
  8. BOIL, while STIRRING constantly, 1 minute or until mixture is very thick.
  9. ALLOW blueberry filling to cool completely and REFRIGERATE if necessary.
Frosting
  1. PLACE 12 ounces cream cheese into bowl of an electric mixer.
  2. ADD 10 tablespoons butter and 1 teaspoon vanilla extract.
  3. BEAT on medium-high speed until blended.
  4. ADD 2 ¼ cups confectioners' sugar and BEAT on low until blended.
Assembly
  1. TRIM AWAY rounded tops with serrated knife, if necessary, to make cakes flat.
  2. PLACE one cake layer onto a cake plate or cake stand.
  3. SPREAD blueberry filling over cake layer.
  4. PLACE second cake layer on top of bottom layer, flat side up, and PRESS DOWN gently to secure.
  5. FROST top and sides of cake with frosting.
  6. DECORATE top of cake with raspberries and blueberries as desired, PRESSING gently into frosting to secure.
  7. LINE bottom rim of cake with raspberries and blueberries, PRESSING gently into frosting to secure.
  8. SERVE Lemon Raspberry Cake with Blueberries immediately or REFRIGERATE.
Calories 723.61
Total Fat 33.48 g
Saturated Fat 20.83 g
Cholesterol 176.22 mg
Sodium 334.96 mg
Total Carbohydrates 100.76 g
Dietary Fiber 1.96 g
Protein 8.25 g