Lemon Blueberry Cake and Birthdays

This weekend would have been my late Mom's birthday.  I always made a Lemon Blueberry Cake for her birthday. I made a lemon cake mix, Duncan Hines was my choice, fold in a pint of blueberries, and top with Cool Whip. I didn't toss the blueberries with flour, because when they sank to the the bottom they created a thin layer of blueberry lusciousness.  She loved it and so did the rest of the family. I wanted to make a lemon cake from scratch, have the blueberries sink to the bottom, and top with whipped cream, That's exactly what I did, except I made a mini three layer cake, with whipped cream in between You also have enough batter for 12 cupcakes to share with someone. My Mom gave me my love of baking, when I would  help her bake cookies, pies, and cakes. Thank you Mom for that gift.

When I first started blogging, one of my first blogging friends was Gina@SP Cookie Queen. She had always there to support me and answer questions, and is dear friend.  When I found out that her birthday is the same day as my late Mom's, August 14th, she was even more endearing to me. Sorry Gina, I didn't bake a pretzel for you, but I baked this lovely cake.( Refer to Gina's post about the pretzel comment.) Happy Birthday Gina, my Dear Friend!

You can see the blueberry layer on the bottom of the cupcake.

Here is the recipe.  With this recipe you get three little cakes, and 12 cupcakes
Adapted from Forgiving Martha

Lemon Blueberry Cake with Whipped Cream
¾ cup all-purpose flour, divided
¾ cup cake flour
1½ teaspoons baking powder
¼ teaspoons salt
8 tablespoons unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 tablespoons lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 1/2  cup fresh blueberries

 Preheat the oven to 350 degrees. Grease and flour 3 mini cake pans.  Line cupcake pans with paper liners; Set aside. 

1.      In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 

2.      In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. 

3.      Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 

4.      With the mixer on low speed, mix in half of the dry ingredients just until incorporated. 

5.      Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

6.       Using a spatula gently fold the berries into the cake batter. 

7.      Divide batter into 3 mini cake pans and bake 20-25 min. cool on rack 10 min., remove from pan.  Cool Top with whipped cream.

8.       Divide the rest of the batter evenly between the prepared liners, filling each about ¾ full. 

9.      Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. 

10. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

Frosting for Cupcakes
1/2 cup unsalted butter, at room temperature
 2cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon

 To make the frosting, cream together the butter and sugar until fluffy.  Add the lemon and zest and mix until incorporated. Slowly add confectioner's sugar until the desired consistency is reached.  Top on cooled cupcakes and serve!