With Mother’s Day this weekend we wanted to share a great springtime dessert that would be both delicious and beautiful to serve to your favorite moms on their special day. We usually celebrate Mother’s Day by having everyone over for brunch, but this year we decided not to cook and treat ourselves to brunch out at a restaurant instead. In our family we have 1 brand new mom who will celebrating her 1st Mother’s Day, we also have 3 Great Grandma’s and 1 Grandma, so we have a lot of Mom’s to celebrate!!
To us the perfect spring dessert is the flavor combination of lemon and blueberry. There is something about the tart lemon that pairs perfectly with the sweet blueberry we just can’t get enough of these two fruits together. For this cake we used a combination of frozen and fresh blueberries because blueberries are ridiculously expensive right now since they are not yet in season here in New Jersey. We hope everyone has a great Mother’s Day!!
TIERED LEMON BLUEBERRY CAKE
Ingredients for the Cake:
2 Sticks ShopRite Unsalted Butter, Softened
4 ShopRite Large Eggs
2-1/3 Cups + 5 tbsp Cake Flour
1-1/2 tsp Baking Soda
1-1/2 tsp Baking Powder
1/4 tsp Salt
1-1/2 cups ShopRite Sugar
2 tbsp Zested Lemon Peel
1/2 tsp ShopRite Vanilla Extract
1/3 Cup Fresh Lemon Juice
2 tbsp ShopRite Whole Milk
16 oz Blueberries, (I used 12 oz. Frozen and 4 oz. Fresh)
Ingredients for Frosting:
12 oz ShopRite Cream Cheese, softened
1 stick ShopRite Unsalted Butter, softened
2 cups ShopRite Powdered Sugar
Juice and Zest of One Medium/Large Lemon
Heat oven to 350 degrees. Spray three pans with PAM cooking spray. I used a 8″, a 6″ and a 4″. Or you can spray 2 9″ pans. In a large bowl beat the butter and sugar until light and fluffy. Add eggs one at a time.
In a small bowl combine the lemon juice, lemon zest, vanilla extract and milk.
In a medium bowl sift together flour, baking powder, baking soda and salt. Slowly add liquid and flour mixtures into butter mixture until everything is combined. Pour into prepared pans and bake in oven for 22 minutes until a toothpick inserted into the middle of the cake comes out clean. Let cool for 15 minutes and then remove from pan and cool completely on cooling rack before frosting.
In a large bowl beat the softened butter and cream cheese until light and fluffy. Add 2 cups of the powdered sugar and lemon juice and zest until combined. Frost bottom layer, top with blueberries, frost middle layer, top with more blueberries, frost third layer, top with blueberries. Sprinkle with lemon zest.
Nicole & Susan!!
This recipe was adapted from Woman’s Day – Easter with The Pioneer Woman April 2014.
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