Side Orders: In my house, lemon is the flavor of spring

Anne Braly

Easter desserts run the gamut from berry trifles to cream pies, but in our house there's always a cake. For years, I made a cute bunny cake with ears and a big bow tie all decorated with pink- and green-dyed coconut and jelly beans. But the kids are grown, and my only grandchild is a bit too young to appreciate the whimsical cake.

So what cake inspires you at Easter? I think lemon. Even though it's cake, there's something about a lemon cake that sounds lighter than a heavy chocolate cake. The flavor of lemon and spring really do go hand in hand - it's the crisp, clean taste that's so refreshing. And isn't that what spring and Easter are all about? Renewal?

The inspiration for this cake came from a recipe I found in the Old Farmer's Almanac, and it's one I've been making for years. But with an excess of blueberries in the freezer from last summer's harvest, I added some to the batter and was quite pleased with the results. The frosting is a typical cream cheese frosting. Use this one, or your favorite - just remember to add the fresh lemon juice. That makes all the difference. Taste as you go so you don't overpower the flavor, resulting in an overly tart, rather than sweet, frosting.

Blueberry Lemon Cake

1 cup unsalted butter, softened

1 1/4 cups sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 tablespoon vanilla extract

3 cups sifted all-purpose flour (see note)

1 tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

Zest and juice of 3 lemons (6 tablespoons juice total)

1 1/2 cups blueberries, fresh or frozen (do not thaw)

1 tablespoon all-purpose flour

Lemony cream cheese frosting:

2 (8-ounce) packages cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

6-7 cups confectioners sugar

2-4 tablespoons heavy cream

2-3 teaspoons fresh lemon juice

2 teaspoons vanilla extract

Pinch salt

Heat the oven to 350 degrees. Grease and lightly flour three 9- by 2-inch cake pans with nonstick spray. Set aside.

For the cake: Beat the butter until creamy, about 1 minute. Add both sugars and beat until creamed. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Set aside.

In a large bowl, toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest and lemon juice. Remove from the mixer and, using a wooden spoon, stir lightly until everything is just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Do not overmix, as it will result in a tough, dense cake.

Spoon batter evenly into 3 prepared cake pans. Bake the three layers for 21-26 minutes or until cake tests done. Remove from the oven and allow to cool completely before frosting.

For the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain. Add confectioners sugar, 1 tablespoon cream, vanilla extract and lemon juice with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more cream as desired for thickness.

To assemble: Frost between layers and around sides of cake. Decorate with additional blueberries and a spiral of lemon, if desired. You will probably have leftover frosting, but it freezes well.

Note: Lightly spoon flour into measuring cup and even out by gently tapping measuring cup on counter. This will help keep the cake from being too dense.

WINE DINNERS

Frothy Monkey, the newest eatery to open at the Chattanooga Choo Choo, has announced its 2017 wine dinner schedule, and the first, scheduled for Wednesday, April 22, sounds amazing. Chef Chase Ingalls has created a five-course menu of ahi tuna, rabbit, halibut and pork tenderloin, all served with different sides and sauces. And for dessert, rhubarb tart. Each course will be served with wines from different vinters. Additional dinners will be held on June 17, Sept. 9 and Nov. 18, so mark your calendars. Tickets are $60 and may be purchased online at frothymonkey.com.

Contact Anne Braly at abraly@timesfreepress.com.