Lemon Blueberry Cake
Directions
- 1Preheat the oven to 350°F. Butter and flour three 6-inch round cake pans. (I also wrapped the outsides of my pans with damp fabric cake strips for more even baking.)
- 2Preheat the oven to 350°F. Butter and flour three 6-inch round cake pans. (I also wrapped the outsides of my pans with damp fabric cake strips for more even baking.)
- 3Preheat the oven to 350°F. Butter and flour three 6-inch round cake pans. (I also wrapped the outsides of my pans with damp fabric cake strips for more even baking.)
- 4Beat together the wet ingredients, including the milk, sour cream, egg whites, lemon juice and zest, and vanilla, together in a medium bowl. Set aside
- 5Beat together the wet ingredients, including the milk, sour cream, egg whites, lemon juice and zest, and vanilla, together in a medium bowl. Set aside
- 6Beat together the wet ingredients, including the milk, sour cream, egg whites, lemon juice and zest, and vanilla, together in a medium bowl. Set aside
- 7Sift the dry ingredients, including the flour, sugar, baking powder, and salt, together in a medium bowl. Remove one tablespoon and add it to a small bowl with the blueberries. Toss the berries to coat in flour and set aside.
- 8Sift the dry ingredients, including the flour, sugar, baking powder, and salt, together in a medium bowl. Remove one tablespoon and add it to a small bowl with the blueberries. Toss the berries to coat in flour and set aside.
- 9Sift the dry ingredients, including the flour, sugar, baking powder, and salt, together in a medium bowl. Remove one tablespoon and add it to a small bowl with the blueberries. Toss the berries to coat in flour and set aside.
- 10In a large mixing bowl or the bowl of a stand mixer fitter with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the flour mixture and beat on low speed until the mixture is sandy. Stop and scrape down the bowl as needed.
- 11In a large mixing bowl or the bowl of a stand mixer fitter with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the flour mixture and beat on low speed until the mixture is sandy. Stop and scrape down the bowl as needed.
- 12In a large mixing bowl or the bowl of a stand mixer fitter with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the flour mixture and beat on low speed until the mixture is sandy. Stop and scrape down the bowl as needed.
- 13With the mixer running on low speed, slowly pour in the wet ingredients and mix until just combined. Scrape down the bowl and beat on medium-low speed until fluffy, about 30 seconds. Fold in flour-coated blueberry by hand with a spatula.
- 14With the mixer running on low speed, slowly pour in the wet ingredients and mix until just combined. Scrape down the bowl and beat on medium-low speed until fluffy, about 30 seconds. Fold in flour-coated blueberry by hand with a spatula.
- 15With the mixer running on low speed, slowly pour in the wet ingredients and mix until just combined. Scrape down the bowl and beat on medium-low speed until fluffy, about 30 seconds. Fold in flour-coated blueberry by hand with a spatula.
- 16Divide the mixture evenly into the cake pans.
- 17Divide the mixture evenly into the cake pans.
- 18Divide the mixture evenly into the cake pans.
- 19Bake for about 30 minutes or until the centers are springy to the touch. Let the cakes cool in the pans for 15 minutes, then remove them and place them on a wire cooling rack to cool completely.
- 20Bake for about 30 minutes or until the centers are springy to the touch. Let the cakes cool in the pans for 15 minutes, then remove them and place them on a wire cooling rack to cool completely.
- 21Bake for about 30 minutes or until the centers are springy to the touch. Let the cakes cool in the pans for 15 minutes, then remove them and place them on a wire cooling rack to cool completely.
- 22Place ½ cup of blueberries in the freezer.
- 23Place ½ cup of blueberries in the freezer.
- 24Place ½ cup of blueberries in the freezer.
- 25In a small saucepan over medium-low heat, combine the remaining 1 cup of blueberries, sugar, lemon juice, and water. Cook until the berries start to burst. Mash and stir for a minute, then simmer until reduced by half.
- 26In a small saucepan over medium-low heat, combine the remaining 1 cup of blueberries, sugar, lemon juice, and water. Cook until the berries start to burst. Mash and stir for a minute, then simmer until reduced by half.
- 27In a small saucepan over medium-low heat, combine the remaining 1 cup of blueberries, sugar, lemon juice, and water. Cook until the berries start to burst. Mash and stir for a minute, then simmer until reduced by half.
- 28Pour the blueberry reduction into a fine-mesh strainer and press through, catching the liquid in a small bowl. Discard the remaining solids. Chill the reduction until ready to use.
- 29Pour the blueberry reduction into a fine-mesh strainer and press through, catching the liquid in a small bowl. Discard the remaining solids. Chill the reduction until ready to use.
- 30Pour the blueberry reduction into a fine-mesh strainer and press through, catching the liquid in a small bowl. Discard the remaining solids. Chill the reduction until ready to use.
- 31In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until fluffy, about 3 minutes. Turn the mixer to low speed and gradually add in the confectioners’ sugar. Scrape the bowl down occasionally. Once incorporated, beat on medium speed until fluffy, about 1 minute.
- 32In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until fluffy, about 3 minutes. Turn the mixer to low speed and gradually add in the confectioners’ sugar. Scrape the bowl down occasionally. Once incorporated, beat on medium speed until fluffy, about 1 minute.
- 33In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until fluffy, about 3 minutes. Turn the mixer to low speed and gradually add in the confectioners’ sugar. Scrape the bowl down occasionally. Once incorporated, beat on medium speed until fluffy, about 1 minute.
- 34Beat in the lemon juice a tablespoon at a time until your desired consistency and taste is reached.
- 35Beat in the lemon juice a tablespoon at a time until your desired consistency and taste is reached.
- 36Beat in the lemon juice a tablespoon at a time until your desired consistency and taste is reached.
- 37Transfer about 1 cup of the frosting to a small bowl, and mix in blueberry reduction a tablespoon at a time until you reach your desired flavor.
- 38Transfer about 1 cup of the frosting to a small bowl, and mix in blueberry reduction a tablespoon at a time until you reach your desired flavor.
- 39Transfer about 1 cup of the frosting to a small bowl, and mix in blueberry reduction a tablespoon at a time until you reach your desired flavor.
- 40Transfer the blueberry buttercream to a piping bag and snip off the tip. Transfer ½ cup of the lemon buttercream to a piping bag fitted with a decorative tip (846). Then, place the rest of the lemon buttercream in a plain piping bag and snip off the tip.
- 41Transfer the blueberry buttercream to a piping bag and snip off the tip. Transfer ½ cup of the lemon buttercream to a piping bag fitted with a decorative tip (846). Then, place the rest of the lemon buttercream in a plain piping bag and snip off the tip.
- 42Transfer the blueberry buttercream to a piping bag and snip off the tip. Transfer ½ cup of the lemon buttercream to a piping bag fitted with a decorative tip (846). Then, place the rest of the lemon buttercream in a plain piping bag and snip off the tip.
- 43Pipe a thick ring or lemon buttercream around the edge of one cake layer. Pipe the blueberry-lemon buttercream onto the cake, filling the center of that ring. Top with another cake layer and repeat with the icing.
- 44Pipe a thick ring or lemon buttercream around the edge of one cake layer. Pipe the blueberry-lemon buttercream onto the cake, filling the center of that ring. Top with another cake layer and repeat with the icing.
- 45Pipe a thick ring or lemon buttercream around the edge of one cake layer. Pipe the blueberry-lemon buttercream onto the cake, filling the center of that ring. Top with another cake layer and repeat with the icing.
- 46Pipe more lemon buttercream around the sides and top of the cake and smooth it using an offset spatula. You can use less on the sides, and scrape the sides for a naked look.
- 47Pipe more lemon buttercream around the sides and top of the cake and smooth it using an offset spatula. You can use less on the sides, and scrape the sides for a naked look.
- 48Pipe more lemon buttercream around the sides and top of the cake and smooth it using an offset spatula. You can use less on the sides, and scrape the sides for a naked look.
- 49Pipe a circle of lemon buttercream dollops about 1 inch from the edge of the cake. Add frozen blueberries to the inside of the circle. Refrigerate the cake for 20 minutes before slicing.
- 50Pipe a circle of lemon buttercream dollops about 1 inch from the edge of the cake. Add frozen blueberries to the inside of the circle. Refrigerate the cake for 20 minutes before slicing.
- 51Pipe a circle of lemon buttercream dollops about 1 inch from the edge of the cake. Add frozen blueberries to the inside of the circle. Refrigerate the cake for 20 minutes before slicing.
Ingredients
- ½ cup whole milk room temperature
- ½ cup whole milk room temperature
- ½ cup whole milk room temperature
- ½ cup sour cream room temperature
- ½ cup sour cream room temperature
- ½ cup sour cream room temperature
- 3 egg whites room temperature
- 3 egg whites room temperature
- 3 egg whites room temperature
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 2 cups all-purpose flour
- 1⅔ cups granulated sugar
- 1⅔ cups granulated sugar
- 1⅔ cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon kosher salt
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature
- ¾ cup unsalted butter room temperature
- ¾ cup unsalted butter room temperature
- 1⅓ cups fresh blueberries
- 1⅓ cups fresh blueberries
- 1⅓ cups fresh blueberries
- 1½ cups fresh blueberries
- 1½ cups fresh blueberries
- 1½ cups fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon granulated sugar
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 tablespoon water
- 1 tablespoon water
- 1½ cups unsalted butter room temperature
- 1½ cups unsalted butter room temperature
- 1½ cups unsalted butter room temperature
- ¼ teaspoon kosher salt
- ¼ teaspoon kosher salt
- ¼ teaspoon kosher salt
- 6 cups confectioners’ sugar
- 6 cups confectioners’ sugar
- 6 cups confectioners’ sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lemon juice
Equipment
Stand mixer6-inch round cake pans
Tips
- Toss the blueberries in a just a dash of lemon juice to moisten the skin a bit then sprinkle with a tablespoon or so of flour. This will prevent them from sinking during the bake.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.