This is really tasty!
CAKE
2c blueberries
2 1/2 c cake flour, divided (a must use for tender cake, worth the purchase!)
1 1/2 t baking powder
1/4 t salt
3/4 c unsalted butter, softened
1 1/2 c sugar
1 T grated lemon peel
3 eggs
1 1/2 t vanilla extract
1 c whole milk
FROSTING
1/2 c unsalted butter, softened
1 T grated lemon peel
1/8 t salt
3 T lemon juice
1 t vanilla extract
3-3 1/4 c powdered sugar
2 c blueberries
1. Heat oven to 350F. Spray 13x9 in baking pan with cooking spray. Toss 2 cups blueberries with 1 T cake flour in small bowl. Whisk remaining cake flour, baking powder and 1/4 t salt in medium bowl.
2. Beat 3/4 c butter, sugar and 1 T lemon peel in large bowl at medium speed 2 minutes or until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Beat in 1 1/2 t vanilla. At low speed, beat in flour mixture in three parts alternately with milk just until blended, beginning and ending with flour mixture. Fold in blueberry mixture. pour into pan.
3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
4. Beat 1/2 c butter, 1 T lemon peel and 1/8 t salt in large bowl at low speed until combined. Slowly beat in lemon juice and 1 t vanilla. Beat in 3 cups of the powdered sugar, adding additional powdered sugar as needed for spreadable consistency.
5. Frost top of cake; sprinkle with 2 c blueberries (Cake can be made 1 day ahead)
12 servings
