Lemon Blueberry Cake... Good for the Mama Soul

Two plus years and two babes later (okay one is still cooking), I did something I haven't done since my pre-baby days.

I baked a cake from scratch. 

To most this would not be a big deal, but baking from scratch was a common occurrence in those days where I had this thing called free time. 

I do have free time now, but painting with Rowan or taking him to the aquarium are much, much higher on the priority list. And occasionally cleaning the wreck that is our living room will get the nod before baking anything, even a boxed cake mix. 

But just this once, on a rare three-day weekend, I baked a lemon blueberry cake. I probably should have been napping while both of the boys napped. But this recipe was calling me.

Not only was it delicious (my toddler would have eaten the whole thing if I let him), but it was like a part of me came back. I doubt that part of me will make another appearance any time soon, especially with another on the way, but it just hit me how important it is to find time for mama. So if you haven't done it yet, bake that cake from scratch, go to yoga, get a massage in the peace and quiet, or whatever it is you used to do pre-baby. 

Anyway, back to this recipe. I've always been a sucker for lemon blueberry anything. This cake reminded me of a cross between a muffin flavor with cake texture. I topped it with some store-bought frosting (couldn't ask too much of myself that day, right?) and it was such a perfect treat for summer! 

Lemon Blueberry Cake Recipe

Adapted from The Cake Blog

3 cups cake flour + 2 tablespoons of cake flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon lemon zest
3/4 cup milk (I used 2% and it came out great)
1/4 cup lemon juice
2 cups blueberries (I used fresh and mashed them a little because I'm weird and like the flavor more than the texture)

Preheat oven to 350. Butter and lightly flour cake pans. Sift together 3 cups cake flour, baking powder and salt.

Stir together milk and lemon juice in a measuring cup or small bowl. Let it sit to the side for a bit while it curdles. It will look gross but it'll be okay, I promise!

Beat butter and sugar on medium-high until pale and fluffy (about 4 minutes). Add eggs one at a time mixing on low after each egg.

Add vanilla extract and lemon zest (I just chopped up the rind of a lemon into very small pieces). Now add a third of the flour mixture, mix, then add half of the milk mixture. and mix. Repeat, ending with the last third of the flour.

Mash your blueberries slightly and then fold slowly into batter. Divide batter between cake pans and cook for 35 minutes or until a toothpick comes out clean and cake it slightly browned on top.

To layer, I like to use a bread knife once the cakes have each cooled to level off the top (super professional, right?). Then I use this frosting knife set to spread the frosting on, including a very thin crumb coat on the entire cake once assembled. Let cool in the fridge, then apply thicker coat of frosting and serve!

Okay now I want to hear from you mamas, what is it that you would do if you had a few free hours?! Anything in particular or nothing at all?