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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

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Lemon Blueberry Layer Cake with Cream Cheese Frosting

A lovely rich cake with lush frosting! Please consider leaving a picture or comment if you decide to try this recipe!

Source: https://sallysbakingaddiction.com (Entered by Ariana Giddens)
Serves: 10-12
Vegetarian!

Ingredients
1 cup Unsalted butter (softened)      View Available Products
1 1/4 cups Granulated sugar
1/2 cup Brown sugar
4 Eggs (room temperature)      View Available Products
1 tablespoon Vanilla extract
3 cups All purpose flour      View Available Products
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Buttermilk      View Available Products
2 tablespoons Lemon zest
1/2 cup Lemon juice (about 3 lemons)
1 1/2 cups Blueberries      View Available Products
1 tablespoon All purpose flour      View Available Products
FOR THE FROSTING:
8 ounces Brick style cream cheese (softened)
1/2 cup Unsalted butter (softened)      View Available Products
3 1/2 cups Confectioners sugar
1 or 2 tablespoons Heavy cream      View Available Products
1 teaspoon Vanilla extract
1 pinch Salt

Step by Step Instructions
  1. Preheat oven to 350 degrees. Grease three 9-inch or 8-inch round cake pans (8 inch will make a thicker cake). Line the bottom with parchment paper, then grease the parchment paper.
  2. Using a mixer, beat the butter for 1 minute. Add both sugars and beat on medium-high speed for 2 to 3 minutes. Add eggs and vanilla extract, then beat on medium for 2 minutes. Scrape the sides of the bowl as often as necessary.
  3. In a separate bowl, add the flour, baking powder, and salt, then whisk them together before slowly adding the mixture to the wet ingredients. Beat for 5 seconds to combine.
  4. Beat in the milk, lemon zest, and lemon juice until the mixture is only just barely combined. In a separate bowl, toss the blueberries with 1 Tablespoon of flour before folding them into the batter.
  5. Spoon batter evenly into prepared cake pans. Bake for 21 to 25 minutes. Allow thorough cooling before assembling and frosting.
  6. TO MAKE THE FROSTING: Using a mixer, beat cream cheese and butter together on medium speed for 3 minutes. Add the confectioners’ sugar, 1 Tablespoon of heavy cream, the vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. You can add additional cream if you feel the frosting is too thick.
  7. TO ASSEMBLE: Use a serrated knife to trim off the tops of the cakes. Evenly coat the first layer with frosting, top the cake with the second layer of cake, frost the second layer, and top that layer with the final layer of cake and frost it as well. Top with additional blueberries and/or lemon if desired. Refrigerate for 45 minutes before cutting.

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