Lemon Blueberry Cake #desserts #favoriterecipe

Lemon Blueberry Cake #desserts #favoriterecipe

My lemon blueberry cake is overflowing with delightful regular flavors thus invigorating! This soggy, simple to make cake is loaded up with delectable blueberry and lemon buttercream. It's one of my most famous cakes and an undisputed top choice so I trust you get an opportunity to prepare one up!

Quit everything and make this lemon blueberry cake in the event that you love blueberries! This cake is past clammy, with the ideal punch from lemon get-up-and-go and squeeze. I partitioned my buttercream into two clusters; one is seasoned with a blueberry decrease while the other is all lemon.

I don't know whether my pitiful depiction is doing the cake any equity however it was soooo acceptable! I truly cherished it as a bare cake in light of the fact that the cake itself is so scrumptious it truly needn't bother with a great deal of icing, you would prefer not to veil the flavor with a lot of sugar.


Lemon Blueberry Cake #desserts #favoriterecipe

For the Cake:

  • 1 ¾ cup all purpose flour 210g, plus 1 tbsp to coat berries
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 2/3 cup granulated sugar 333g
  • 3/4 cup unsalted butter 170g, room temperature
  • 3 egg whites room temperature
  • 1/2 cup whole milk 120ml, room temperature
  • 1/2 cup sour cream 120ml, room temperature
  • ⅓ cup lemon juice 60g, fresh
  • 1 tbsp lemon zest
  • 1 tbsp vanilla extract 15mL
  • 1 1/3 cup blueberries 180g, fresh

For the Reduction:

  • 1 tbsp water 15mL
  • 1 1/2 cup blueberries 203g, fresh
  • 1 tbsp granulated sugar
  • 1 tbsp lemon juice fresh

For the Lemon Buttercream:

  • 1 1/2 cups unsalted butter 339g, room temperature
  • 6 cups confectioners' sugar 720g
  • 3 tbsp lemon juice 45g
  • 1/4 tsp kosher salt

For the Cake:

  1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well.
  2. Sift the dry ingredients including the sugar together in a large bowl.
  3. Beat the wet ingredients together in a medium bowl.
  4. In a small bowl, add blueberries and lemon zest. Coat with about 1-2 tbsp flour.
  5. Add the wet to the dry and mix until just combined. Fold in blueberry/lemon zest at the very end and mix until just combined.
  6. Divide the mixture evenly into the cake pans.
  7. Bake at for about 30 minutes or until the centers are springy to the touch.

For the Reduction:

  1. Put ½ cup of blueberries in the freezer.
  2. In a small saucepan over medium-low heat, combine 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water and 1 tbsp granulated sugar. Mash and stir for a minute then reduce to a simmer. Simmer until reduced by half then strain into a small bowl to chill.

For the Lemon Buttercream:

  1. Cream the butter in a stand mixer then sift In the confectioners' sugar in a few batches, Scrape the bowl down and mix once more until lighter in color and homogenous.
  2. Add lemon juice a tbsp at a time until a desired consistency and taste is reached.
  3. Transfer about 1/2-3/4 cup to a small bowl and mix in blueberry reduction a tablespoon at a time and mix or until you reach a desired flavor.
  4. Transfer blueberry buttercream and around the same amount of lemon vanilla buttercream to piping bags. Snip off the tips of both. Add both bags to one piping bag and snip off the tip.
  5. Transfer the rest of the lemon buttercream to a piping bag.

For the Assembly:

  1. Pipe blueberry/vanilla buttercream between each layer. Add a thick ting of lemon buttercream to the edge
  2. Pipe the plain lemon around the sides and smooth for a naked crumb coat. Scrape the sides and smooth cake for a naked look. 
  3. Using an large closed star (846 tip), pipe a circle of dollops about 1 inch from the edge of the cake.
  4. Add frozen blueberries to the inside of the circle.

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