I know. I just passed out, too.
This Lemon Cream Cake is super easy and is the result of many hours of research learning what ingredients are necessary to make a cake, well, a cake.
If you make this, please let me know what you think.
For Lemon Cream Cake
Optional blueberry topping (delicious, but unnecessary)
Preheat oven to 375º F. Start the blueberry topping (if you want to use the topping). In a small bowl, coat the blueberries with the vanilla, lemon zest, cornstarch, and sugar. Put this aside so the berries can soak up the flavors.
Sample one or two while you are making the cake mix. For quality control purposes, of course.
Create the cake mix: in a large mixing bowl, cream together the cream cheese, butter, and sugar using a hand mixer, unless you are super strong and want to do it by hand (the mixture should be very smooth). Then beat in the eggs, vanilla and lemon zest until smooth - make sure there are no random ingredients hanging onto the inside of the bowl by continually scraping down the sides of the bowl.
Then using a spatula, gently mix in the sifted flour, baking powder and salt until it is just combined, but not too lumpy. (I wish I had a photo!) Spray a 9" round metallic cake pan lightly with butter flavored cooking spray. Throw some flour on top of the cooking spray, but flip the pan over (do this over a trash can or sink!) and tap the bottom firmly to remove the excess flour. This spray+flour combo will stop the cake from sticking (I'm sure you already knew this).
Apparently cake mix is delicate, and it needs to be placed in the oven as soon as you finish mixing it. So, place the cake pan on the middle rack (important for even baking) of your oven and bake for 30 - 35 minutes or until a knife inserted in the center comes out clean.
Mine took exactly 33 minutes.
While the cake is baking, place the blueberry mixture + 2 Tablespoons of water in a small saucepan on super low heat to make the mixture syrupy without breaking down the blueberries too much. Just keep an eye on it.
Once the cake is done, place the cake pan on a wire rack to cool for about 15 minutes and turn off the blueberry syrup mixture. Then carefully remove the cake from the pan and continue to cool it on the wire rack.
Cut yourself a generous piece and spoon the blueberry topping on the cake (or not!) and enjoy.
I LOVED this cake. It was like a mix between a crumble cake and a cream cake with a super buttery exterior. Not sure what that really makes it, but I will be baking this again!