Perfect for any occasion but especially at the height of July blueberry season, this sweet and sour cake is a staple at any summer soirée! Inspired by Sally's Baking Addiction, this recipe has 3 major components: the cake, the macerated blueberries, and the cream cheese frosting. While the cake is baking, put together the mixture for the macerated blueberries. Note: the blueberries will be even more flavorful the longer they sit in the sugary amaretto & this step can be done the day before. 

RECIPE 

Ingredients: 

    •      3/4 cup flour 

    •      1 t baking powder

    •      1/2 t salt

    •      1/4 cup butter

    •      ½ cup sugar

    •      1 egg

    •      1 t pure vanilla extract

    •      1/4 cup buttermilk

    •      The zest from 2 lemons

    •      The juice of 1 lemon

    •      ½ cup fresh blueberries

Cream Cheese Frosting:

    •      8 oz cream cheese, softened 

    •      1/4 cup butter, softened 

    •      1.5 cup confectioners' sugar

    •      1 T milk

    •      1 t vanilla extract

    •      1 pinch salt

Macerated Blueberries:

    •    ½ cup fresh blueberries

    •    1/4 cup sugar

    •    ½ lemon, juiced

    •   1/8 cup Amaretto  

Directions:

  •    Preheat oven to 350

  •    Prepare 2-3 4-inch cake pans by spraying with canola oil.  

  •    Whisk flour, baking powder, and salt together in a large bowl. Set aside.

  •    In a large mixing bowl, beat butter until smooth and creamy. Add the granulated sugar and beat until creamed. 

  •   Add eggs one at a time, then add vanilla. Beat until combined. 

  •   Slowly add dry ingredients then add the buttermilk, lemon zest, and lemon juice. Beat everything until incorporated. 

  •   Finally, cover blueberries with 1 T flour & fold into cake batter.

  •   Pour cake batter into prepared pans and bake for 30 minutes or until the tops are golden.

  •   While the cake is in the oven (if not earlier), combine ingredients for Macerated Blueberries; using a fork, gently mash the blueberries and allow to sit for at least 30 minutes.

  •   For the cream cheese frosting, whisk together ingredients for frosting until fluffy & smooth. 

  •   Remove cakes from the oven, allow cakes to cool for 15 minutes and then remove from pan. 

  •    Refrigerate cakes for 15 minutes, then using a serrated knife cut off top “bump.”

  •    Once the cakes have cooled, spread Cream Cheese Frosting in between each cake layer & sprinkle macerated blueberries.  

  •    Spread remaining frosting around the sides of the layered cake.

  •    Apply #ChefanieSheet & enjoy!

30 minutes active time, 70 minutes total time. Serves 6.