[Serves 10-12 people]
Ingredients:
Cake batter:
2 1/3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
3 cups fresh blueberries
1 cup macadamia milk
1 tbsp apple cider vinegar
2 tsp vanilla extract
2 tsp lemon zest
1 cup (8 oz) butter
1 1/2 cups sugar
4 egg substitutes (I use neat eggs)
3 tbsp water
Cream cheese frosting:
16 oz cream cheese room temperature (2 packages)
3/4 cup butter room temperature
4 cups powdered sugar
1 tsp lemn zest
1 tsp vanilla extract
Directions:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with parchment paper and butter the paper. Dust the plans with flour, and set aside.
Sift all-purpose flour, baking powder, and salt in a medium bowl.
Transfer 1 tablespoon flour mixture to a separate large bowl. Add fresh (rinsed and dried) blueberries and toss to coat. Set blueberries and flour mixture aside.
Stir milk, apple cider vinegar, vanilla extract, and lemon zest in small bowl. Let sit for a few minutes.
Using electric mixer, beat butter in another large bowl until light and creamy.
Gradually add sugar, beating until mixture is light and fluffy.
Beat in eggs 1 at a time until smooth.
Beat in flour mixture alternately with milk mixture in 3 additions each, until just blended.
Fold in blueberries.
Divide batter equally among pans. Bake cakes for approximately 25 minutes until it’s fully cooked. Test with a toothpick.
Cool cakes in the pans for 10 minutes.
Put cakes on cooling racks until cooled completely, otherwise the frosting will melt when applied. Once cooled, peel off parchment paper.
Frosting Directions:
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
Gradually beat in powdered sugar.
Beat in lemon peel and vanilla.
Cover and refrigerate until just firm enough to spread, about 35 minutes.
Assemble:
Transfer the first cake layer to platter. Spread 3/4 cup frosting over cake layer.
Top with another cake layer. Spread with 3/4 cup frosting.
Top with third cake layer, flattest side up. Spread remaining frosting over top and sides of cake.
Garnish the cake with lemon peel and additional blueberries. Enjoy!
