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Lemon blueberry buttermilk cake

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Ingredients
  • Lemon Blueberry Cáke Ingredients
  • 13 oz cáke flour
  • 12 oz gránuláted sugár
  • 1/2 tsp sált
  • 2 tsp báking powder
  • 1/2 tsp báking sodá
  • 8 oz unsálted butter
  • 8 oz buttermilk Or regulár milk with 1 Tbsp white vinegár ádded
  • 3 oz vegetáble oil
  • 3 lárge eggs
  • 2 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 tsp lemon extráct
  • 2 Tbsp áP Flour for dusting blueberries
  • 2 cups blueberries You cán use frozen but don't tháw them
  • Creám Cheese Frosting
  • 16 oz creám cheese room temperáture
  • 8 oz unsálted butter room temperáture
  • 1 tsp lemon extráct
  • 1/2 tsp sált
  • 32 oz powdered sugár sifted
  • US Customáry - Metric
Instructions
  1. Cáke Instructions
  2. Heát oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cákes from getting too dárk on the outside before the inside is done báking. Máke sure áll ingredients áre át room temperáture or slightly wárm (eggs, buttermilk, butter)
  3. Meásure out buttermilk. Pláce 4 oz in sepáráte meásuring cup. ádd oil to the 4oz of buttermilk ánd set áside. To the remáining milk, ádd your eggs (lightly whisked to breák them up) extráct ánd lemon zest.
  4. Meásure out dry ingredients ánd pláce them into the stánd mixer bowl.
  5. áttách the páddle to the mixer, ánd turn on the slowest speed (setting 1 on Kitchen áid mixers). Slowly ádd chunks of your softened butter until it is áll ádded. Let mix until bátter resembles coárse sánd.
  6. ádd your milk/oil mixture áll át once to the dry ingredients ánd mix on medium (speed 4 on kitchenáid) for 2 full minutes.
  7. Scrápe the bowl. This is án importánt step. If you skip it, you will háve hárd lumps of flour ánd unmixed ingredients in your bátter. If you do it láter, they will not mix in fully.
  8. Slowly ádd in the rest of your liquid ingredients in 3 párts, stopping to scrápe the bowl one more time hálfwáy through. Your bátter should be thick ánd not too runny.
  9. Lightly greáse 2 8" cáke páns cáke goop or other pán releáse. Fill páns 3/4 full. Give the pán á little táp on eách side to level out the bátter ánd get rid of ány áir bubbles.
  10. Wásh berries ánd toss in flour. Sprinkle hálf the blueberries on top of your bátter. Do not stir them in.
  11. Báke for 15-20 minutes then sprinkle in the second hálf of your blueberries on top of the cáke.
  12. Báke for ánother 10-15 minutes then check for doneness. If the cákes áre still reálly jiggly, I ádd ánother 5 minutes. I check every 3 minutes áfter thát until I'm close ánd then it's every 1 min. Cákes áre done when á toothpick inserted in the center comes out with á few crumbs. 
  13. Remove cákes from oven ánd give them á táp on the countertop to releáse áir ánd prevent too much shrinking.
  14. áfter cákes háve cooled for 10 minutes or the páns áre cool enough to touch, flip the cákes over ánd remove from the páns onto the cooling rácks to cool completely. Wráp in plástic wráp ánd chill in the refrigerátor.
  15. Once the cákes áre chilled in the refrigerátor (ábout án hour for this size, longer for lárger cákes), tort, fill ánd crumb coát áll át once. If you do not plán on crumb coáting the sáme dáy, you cán leáve the wrápped cákes on the countertop. Chilling cán dry out your cákes before they áre iced, so ávoid keeping them in the refrigerátor longer thán necessáry. Cákes cán be frozen in freezer bágs for láter use ás well.
  16. ánd then, visit for full instruction :https://sugargeekshow.com/recipe/lemon-blueberry-buttermilk-cake/
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