1cupFULL-FAT Greek yogurt (an equal amount of full-fat sour cream may be used in its place)
1/2cupfresh lemon juice
1/2cupcanola OR coconut oil (melt coconut oil first, if using)
2cupsfresh or frozen blueberries (if using frozen, do not thaw first)
1and 1/2 tablespoons all-purpose flour
For the Creamy Lemon Frosting:
8ouncescream cheese, VERY soft
1/2cupunsalted butter, VERY soft
4cupsconfectioners' sugar, sifted
2teaspoonsfresh lemon zest
1tablespoonfresh lemon juice
2tablespoonsFULL-FAT Greek Yogurt (an equal amount of full-fat sour cream may be used in its place)
For Assembly and decoration:
1/3cuplemon curd (optional, see post for recommendations)
Fresh lemon slices, thinly sliced, optional
Fresh blueberries, optional
For the Lemon Blueberry Cake:
Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the Greek yogurt, lemon juice, and oil, and using a rubber spatula, fold the ingredients into the mixture, mixing until everything is incorporated, but being sure not to overmix. Set aside.
In a separate bowl, combine the blueberries with 1 and 1/2 tablespoons of flour; toss to coat. Add the blueberries and any remaining flour to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to overmix! Overmixing is very easy to do, and will result in a dry, dense cake.
Divide the batter evenly among the prepared pans and bake for 33-35 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
Allow the cakes to cool in the pans for 5 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
While the cakes cool, you can make the frosting.
For the Creamy Lemon Frosting:
In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes. Reduce the speed to low, then add in the confectioners' sugar, lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the Greek yogurt and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more Greek yogurt, starting one tablespoon at a time.
When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the lemon curd, if using. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Decorate with fresh blueberries and lemon slices, if desired.
The frosted cake will stay fresh, when stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature. My boyfriend also loves this cold, straight from the fridge, so feel free to serve it chilled!
*Full-fat sour cream may be used instead of Greek yogurt *Be sure not to pack your flour when meausring *Be sure to bring all cold ingredients to room temperature *The frosted cake will stay fresh, when stored in the refrigerator, for 3 days. *recipe and photographs updated 4/16/2016