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Furry Friends Beatrice Williams, Eagle Rock This is Sebastian, he is a 12-week orange tabby cat. He is full of energy and very vocal. He follows my family around the house to make sure we aren’t excluding him in anything fun. He is a pizza slice stealer, and bacon muncher. he knows the sound of a to-go bag! He is a super sweet boy.
Lemon Blueberry Cake
For the Cake: 2 C. Granulated sugar ½ C. Vegetable oil 3 lg. Eggs 2 Lemons, zested and juiced 1 tsp. Lemon (or vanilla) extract ½ C. Light sour cream 2 ½ C. All-purpose flour 3 tsp. Baking powder 1 tsp. Salt 1 C. buttermilk (or milk) ¼ C. fresh lemon juice (from lemons above) 9 oz. Fresh blueberries 2 Tbsp. All-purpose flour
For the Frosting: 2 ¼ C. Heavy whipping cream 1 C. Powdered sugar 1 tsp. Vanilla extract 16 oz. Mascarpone cheese, cold 1 jar Lemon curd
1. Preheat oven to 350 F. Prepare three 8-inch round pans, line bottom with parchment paper & grease sides. 2. In mixing bowl, combine sugar, oil, eggs, & lemon extract. Beat on medium until eggs and oil are incorporated & batter is lighter in color, about 2 mins. Scrape down bowl as needed. 3. Zest 2 lemons into the band then juice the lemons to get ¼ C of juice. Add the lemon zest, lemon juice and sour cream to the batter and beat until well combined. 4. Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, and mix until the flour starts to incorporate. 5. Add the remaining dry ingredients and remaining buttermilk and beat until all ingredients are well combined. 6. Scrape down the sides and stir from bottom to top to ensure it's well mixed. 7. Toss the blueberries with 2 Tbsp. Of flour. Gently fold blueberries into batter, saving a handful to drop on top of the cake batter. 8. Divide batter between the three pans, about 1 2/3 C. batter per pan. Drop remaining blueberries on top. Bake at 350 for 20-23 minutes. 9. Test for doneness. Remove from oven and allow to cool completely. 10.For the frosting: Beat mascarpone cheese in a chilled mixing bowl on medium speed. Slowly pour in heavy cream, allowing mascarpone to turn to a liquid consistency. Increase mixing speed to high and beat until soft peaks form, Add powdered sugar and vanilla on low until incorporated. Continue beating until stiff peaks form. 11. For assembly instructions please visit https://beyondfrosting.com/blueberry-lemon-mascarpone-cake/
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