BLUEBERRY LEMONADE CAKE

RECIPE AND PHOTOS SUBMITTED BY Rachael Jefferson

I always forget to post things that I cook, as I enjoy browsing what everyone else posts, but today, I made a blueberry lemonade cake, an,d it turned out just as wonderful as I had hoped!!
This is the link to the recipe I used for the cake, and I just added fresh blueberries to the batter along with a little extra lemonade concentrate. Then I smashed some of the fresh blueberries to add to the frosting, again with extra lemonade concentrate.
http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/ From COOKING LITE

BLUEBERRY LEMONADE CAKE

• Cake:
• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind $
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs $
• 2 large egg whites $
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• Cooking spray

• Frosting:
• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind $
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese $
• 3 1/2 cups powdered sugar

Preparation

1. Preheat oven to 350°.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.