Valerie Bertinelli's Lemon Blueberry Snacking Cake | Valerie's Home Cooking | Food Network

Valerie adds fresh lemon zest & juice to blueberry compote for this bright, fruity and tangy spring cake!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Lemon Blueberry Snacking Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 2 hr 25 min (includes cooling time)
Active: 45 min
Yield: 12 servings

Ingredients

Blueberry Compote:

1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar

Lemon Cake:

Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries

Lemon Cream Cheese Frosting:

8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners' sugar

Directions

Directions
To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.

For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.

Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.

Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.

Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.

With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.

Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.

Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.

Serve immediately or cover and leave at room temperature until ready to serve.

Lemon Cream Cheese Frosting:

Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

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Valerie Bertinelli's Lemon Blueberry Snacking Cake | Valerie's Home Cooking | Food Network
https://www.youtube.com/watch?v=bO3YYZzfd0c