Raspberry Lemon Cake with Blueberries | Driscoll's
"This light lemon cake is paired with raspberries to create a starry patriotic design perfect for any 4th of July event!..."
INGREDIENTS
•
2 1/2 Packages (6 ounces each) Driscoll's Blueberries (about 3 cups)
•
1 Tbsp. lemon juice
•
1/3 Cup granulated sugar
•
1 1/2 Teaspoons grated lemon zest
•
2 Tablespoons water
•
5 Teaspoons cornstarch
•
12 Ounces reduced-fat cream cheese (Neufchâtel), at room temperature
•
10 Tablespoons unsalted butter, at room temperature
•
1 Tsp. vanilla extract
•
2 1/4 Cups confectioners' sugar
•
3 Cups cake flour (not self-rising)
•
1 Tbsp. baking powder
•
1/2 Tsp. salt
•
1 Cup buttermilk
•
2 Teaspoons grated lemon zest
•
1 1/2 Teaspoons vanilla extract
•
1 Cup unsalted butter (2 sticks), at room temperature
•
1 3/4 Cups granulated sugar
•
2 large eggs
•
4 egg yolks
Comments & Reviews
Just A Pinch Sweepstakes