Blueberry Lemon Cake

Ingredients

Blueberry Cake

• 1¾ cups Only Goodness Organic All-Purpose White Flour
• 1 tbsp cornstarch
• 1½ tsp Only Goodness Baking Powder
• ⅛ tsp baking soda
• ¼ tsp salt
• ¾ cup milk, room temperature
• 1 tbsp fresh lemon juice
• ¼ cup Only Goodness Organic Plain Yogurt
• 2 tsp fresh lemon zest
• ¾ cup + 2 tbsp granulated sugar
• 1 tsp Only Goodness Organic Pure Vanilla Extract
• ⅓ cup Only Goodness Organic Liquid Coconut Oil
• ½ cup fresh blueberries
• 2 tsp Only Goodness Organic All-Purpose Flour (for coating blueberries)

Blueberry Filling

• 1 tbsp cornstarch
• 2 tbsp water
• 1 cup fresh blueberries
• 2 tbsp granulated sugar
• 3 tsp fresh lemon juice

Cream Cheese Frosting

• 1 (250 g) package cream cheese, room temperature
• ½ cup salted butter, room temperature
• 1 tsp Only Goodness Organic Pure Vanilla Extract
• 3½ cups powdered sugar

Directions

Make the Lemon Blueberry Cake

1. Preheat oven to 350°F (175°C). Lightly grease two 6-inch round cake pans and line the bottoms with parchment paper rounds.

2. In a medium bowl, combine the milk, lemon juice, and yogurt. Let sit for at least 5 minutes to curdle.

3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, rub the lemon zest and sugar together with your fingertips until fragrant.

5. Add the curdled milk mixture to the lemon sugar and whisk until the sugar is mostly dissolved.

6. Whisk in the coconut oil and vanilla extract until smooth.

7. Add the dry ingredients to the wet ingredients and whisk just until combined.

8. Toss the blueberries with 2 teaspoons flour. Gently fold them into the batter, being careful not to overmix.

9. Divide the batter evenly between the prepared cake pans.

10. Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.

11. Cool the cakes in the pans for 30 minutes, then transfer to a wire rack to cool completely.

12. Once cooled, level the tops using a serrated knife or cake leveller.

Make the Blueberry Filling

1. In a small bowl, whisk together the cornstarch and water. Set aside.

1. In a small saucepan over medium-low heat, combine the blueberries and sugar. Cook for about 4 minutes, stirring occasionally, until the berries soften and release their juices.

2. Stir in the cornstarch mixture and cook, stirring constantly, until the filling thickens.

3. Remove from heat and stir in the lemon juice.

4. Transfer to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the filling.

5. Refrigerate until completely cooled and set.

Make the Cream Cheese Frosting

1. Using an electric mixer, beat the cream cheese and butter on medium speed until smooth and lump-free, about 2 to 3 minutes.

2. With the mixer on low speed, gradually add the powdered sugar and vanilla extract.

3. Increase to high speed and beat for an additional 2 to 3 minutes until light and fluffy.

Assemble the Cake

1. Place a small dollop of frosting on the serving plate and position the first cake layer on top.

2. Spread a thin layer of frosting over the cake layer.

3. Pipe a frosting border around the edge to create a barrier for the filling.

4. Spread the blueberry filling evenly inside the border.

5. Place the second cake layer on top, cut side down.

6. Apply a thin crumb coat of frosting over the top and sides of the cake. Smooth with an offset spatula or bench scraper.

7. Refrigerate for at least 30 minutes.

8. Cover the cake with the remaining cream cheese frosting and smooth as desired.

9. Garnish with fresh blueberries and fresh lemon slices.

10. Refrigerate for another 30 minutes before slicing and serving.