Lemon Blueberry Cake with Vanilla Buttercream Frosting

Entertaining, Food, Recipes

This past weekend my beautiful baby sister got married on a breathtaking Blueberry farm in Williston, Florida. I was honored with the privilege of making her 3 tiered rustic wedding cake. My sister envisioned a 3 tiered, naked wedding cake that symbolized old Florida orange groves but also paid tribute to the location–LEMON BLUEBERRY NAKED WEDDING CAKE was born!

After numerous requests since Saturday for this yummy recipe, I thought I would share my recipe for a simple 2 layered cake that you can easily serve at any dinner party or holiday.

Ingredients For the Cake:

  • 1/2 cup unsalted butter, plus 2 TBSPs for coating baking pans
  • 1/2 cup melted cocoa coconut oil
  • 1 1/4 cup granulated sugar
  • 1/2 cup brown sugar (you can use light or dark)
  • 4 eggs at room temperature (*tip: pull your eggs out about 30 minutes prior to baking)
  • 1 1/2 TBSPs vanilla extract
  • 2 cups all purpose flour sifted, plus 1 TBSP for coating baking pan
  • 1 cup coconut flour sifted
  • 1 TBSP baking powder
  • 1/2 tsp fine pink Himalayan salt
  • 1 cup whole milk
  • lemon zest from 3 lemons
  • juice from 3 lemons
  • 2 cups frozen blueberries (do not let these thaw; leave in freezer until incorporated)

Ingredients for the Icing:

  • 2 cups unsalted butter, softened to room temperature
  • 7 cups confectioner’s sugar
  • 1/2 cup heavy cream
  • 2 TBSP vanilla extract
  • 2 pinches of salt

Directions for Cake:

  1. Preheat oven to 350 degrees. Grease 2 9inch pans with butter then add 1 TBSP flour and move it around the pan until it coats all the butter.
  2. Using a stand mixer beat the butter and coconut oil on high until creamy (about 2-3 minutes). Add in the sugars.
  3. Slowly add the eggs, 1 at a time. Then add in the vanilla extract.
  4. In a separate large bowl add in the sifted flours, baking powder and salt. Mix well. Then add the lemon zest.
  5. Next slowly add the dry ingredients to the wet ingredients alternating between adding the dry then the lemon zest and milk.
  6. Once fully incorporated add in the frozen blueberries then slowly fold them into the cake batter using a spatula. Make sure not to over mix otherwise the batter will turn out blue.
  7. Place cakes in oven for about 30 minutes. Check with toothpick to make sure they are cooked.

Directions for Icing:

  1. In a stand mixer, beat the butter for 5-6 minutes until super creamy and white in color.
  2. Add in vanilla extract and salt.
  3. Slowly add sugar and heavy cream in a little at a time, alternating.

NOTE: If baking for a special event a few days ahead, you can bake the cakes, frost them and then wrap in plastic wrap. Place in refrigerator up to 3 days in advance.