Valerie adds fresh lemon enthusiasm and juice to blueberry compote for this brilliant, fruity and tasty spring cake!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen area. Influenced by household recipes, her cooking is easy and scrumptious. Sign up with Valerie as she shares her passion for cooking delicious meals!

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Lemon Blueberry Snacking Cake
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 2 hr 25 minutes (includes cooling time).
Active: 45 minutes.
Yield: 12 portions.

Ingredients.

Blueberry Compote:.

1 1/4 cups fresh blueberries.
1 tablespoon lemon juice.
1 tablespoon granulated sugar.

Lemon Cake:.

Nonstick cooking spray, for the pan.
3 cups versatile flour.
1/2 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon kosher salt.
2/3 cup entire milk, at space temperature level.
1/4 cup lemon passion plus 1/3 lemon juice (from 3 to 4 lemons).
1 tablespoon vanilla extract.
1 cup (2 sticks) unsalted butter, at room temperature level.
1 1/2 cups granulated sugar.
4 large eggs, at room temperature.
Lemon Cream Cheese Icing, dish follows.
3/4 cup fresh blueberries.

Lemon Cream Cheese Icing:.

8 ounces cream cheese, at room temperature.
1/4 cup (4 tablespoons) saltless butter, at room temperature level.
2 tablespoons lemon passion.
2 teaspoons vanilla extract.
4 cups confectioners' sugar.

Directions.

Directions.
To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, till the blueberries begin to soften and launch their juices, about 3 minutes. Utilize the back of a wooden spoon to somewhat smash some of the berries. Turn the heat to low and continue to prepare until saucy, 2 to 3 minutes. Turn the heat off and let cool to space temperature level.

For the lemon cake: Pre-heat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.

Add the flour, baking powder, baking soda and salt to a blending bowl. Blend the mixture to break up any swellings of flour and to equally integrate the ingredients. Set the dry components aside.

Add the milk, lemon juice and vanilla extract to a determining cup. Whisk to equally incorporate the components. Set the wet active ingredients aside.

Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, permitting each egg to be fully incorporated prior to adding another. Include the lemon enthusiasm and beat until just combined.

With the mixer on low, include the dry and damp components, rotating in between the 2, starting and ending with the dry components. Mix until just incorporated, making certain not to overmix the batter.

Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Utilize a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out tidy, 30 to 35 minutes. Cool the cake totally in the pan on a cake rack.

Spoon the Icing onto the cooled cake and use an offset spatula to smooth the icing over the cake. Garnish with the fresh blueberries.

Serve instantly or cover and leave at room temperature till all set to serve.

Lemon Cream Cheese Frosting:.

Include the cream cheese, butter, lemon enthusiasm and vanilla to a blending bowl. Use a hand mixer to beat the components together till smooth and well combined. Include 2 cups of the confectioners' sugar to the bowl and beat, beginning the hand mixer on low and turning the accelerate as the sugar is integrated, up until totally smooth. Include the staying 2 cups confectioners' sugar and as soon as again beat up until totally smooth, about 30 seconds.

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Valerie Bertinelli's Lemon Blueberry Snacking Cake|Valerie's Home Cooking|Food Network.