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Raspberry Lemon Cake with Blueberries

Driscoll's
  • 80 minutes
  • Serves 12

INGREDIENTS

1 1/2

Packages (6 ounces or 1 1/3 cups each) driscoll's raspberries

1 1/2

Packages (6 ounces or 1 1/4 cups each) driscoll's blueberries

3 cups

Driscoll's blueberries

3 1/2 tsp

Lemon, zest

2

Egg yolks

3

Eggs, large

1 tbsp

Lemon juice

1 tbsp

Baking powder

3 cups

Cake flour

2 1/2 cups

Confectioners' sugar

5 tsp

Cornstarch

2 1/3 cups

Granulated sugar

1/2 tsp

Salt

2 1/2 tsp

Vanilla

2 sticks

unsalted butter, unsalted

10 tbsp

Butter, unsalted

1 cup

Buttermilk

12 oz

Cream cheese, reduced-fat

2 tbsp

Water