Calling all summer lemon lovers! I have to say, after having taken a much-needed blogging hiatus, YOU passionate dessert foodies have all inspired me to come back to share my adventures in the kitchen. Let’s get right to business. >I know, all this time away from blogging and I am suddenly robbing you of a story but maybe you are done with my insights and just looking for a good recipe “sans” deep thoughts. Maybe.<
This Lemonicious Blueberry Slab Cake recipe glows of summer and is the perfect refreshing crowd-pleaser to close out a good BBQ. I know, it is seemingly unfashionable for most guests to say that they WANT dessert, but let’s get real- ‘Need’ and ‘Want’ are two entirely different beasts. Seldom does one NEED dessert, so with that word out of the equation, let’s focus on those who WANT dessert, secretly or overtly.
This tender, beautiful slab cake is studded with juicy blueberries and a refreshing zing of lemon. As if this cake couldn’t get any more delicious, the cloud of lemon cream cheese frosting is gorgeous ‘as is’, but if you feel you need to go that extra crowd-pleasing mile, you can opt to arrange more berries on top. I chose to add a bit more lemon zest because that tart contrast with the smooth cream cheese is a jaw-dropper.
Admittedly, I’ve been on a slab cake binge these days. If you follow my account on Facebook you might have noticed the trend. The fun with slab cakes is that they are quick to put together, easy to share and leave everyone wanting more! Without further ado…here it is. Drop me a comment if you are running to the kitchen to whip one up ASAP!
Lemonicious Blueberry Slab Cake
3 cups flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
12 TBS butter (1 ½ sticks), unsalted cut into cubes
2 cups sugar
1/3 cup lemon juice
2 TBS lemon zest
1 cup buttermilk
2 cups blueberries, plus additional if using to decorate
8 TBS (1 stick) butter, room temperature
8 oz cream cheese, room temperature
4 cups powdered sugar
2 pinches of salt
3 tsps lemon juice
Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
In a medium bowl, combine flour, salt, baking powder, and baking soda.
In a large bowl, using a hand or stand mixer, beat the butter until fluffy. Gradually beat in sugar. Then beat the eggs in one at a time, scraping down the sides as needed. Lastly, add in the lemon juice and zest.
With your hand mixer speed on low, mix in a third of the dry mixture until just combined, then mix in half of the buttermilk and continue alternating the dry mixture and the buttermilk until a smooth thick batter is formed. DO NOT OVER MIX. Fold in the blueberries using a spatula and then spread evenly into the pan.
Bake 40 minutes, until a toothpick inserted in the center of the pan comes out with no wet batter attached. If necessary add an additional 10 minutes. Once cooked, allow to cool completely.
Once the butter and cream cheese have softened to room temperature, place in a medium-size bowl. Using your mixer, beat until creamy, scraping down the sides of the bowl as needed to make sure all of the cream cheese has been incorporated. Add the powdered sugar and salt and beat until smooth. Add lemon juice and beat until well mixed. (Note: I like to pre-cut the cake into small squares since the cake is quite deep; it can yield anywhere from 12-24 slices depending on how big each slice is portioned.) Spread the frosting over the cooled cake. If desired arrange blueberries on top or sprinkle more zest. Refrigerate cake before cutting. The cake can be refrigerated but is best served at room temperature.