Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 1 hr 5 mins | Yield: 10 Servings
This Lemon Blueberry Cake may be a lot of work, but I promise you that it is worth all your effort! This is a must-try recipe! Everyone is going to love how delicious this cake is. Enjoy!
INGREDIENTS :
For the Cake:
- 1/2 c whole milk 120ml, room temperature
- 1/2 c sour cream 120ml, room temperature
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract 15mL
- 1 2/3 c granulated sugar 333g
- 1 ¾ c all-purpose flour 210g, plus 1 tbsp to coat berries
- 3 Egg whites at room temperature
- 1 tablespoon lemon zest
- 3/4 c unsalted butter 170g, room temperature
- ⅓ c lemon juice 60g, fresh
- 1 1/3 c blueberries 180g, fresh
For the Reduction:
- 1 tablespoon lemon juice fresh
- 1 1/2 c blueberries 203g, fresh
- 1 tablespoon granulated sugar
- 1 tablespoon water 15mL
For the Lemon Buttercream:
- 1/4 teaspoon kosher salt
- 6 c confectioners’ sugar 720g
- 3 tablespoons lemon juice 45g
- 1 1/2 c unsalted butter 339g, room temperature
DIRECTIONS :
To Make the Cake:
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Brush butter on three 6-inch baking pans, then sprinkle flour on them.
- In a large mixing bowl, add all the dry ingredients. Whisk until well incorporated.
- In another mixing bowl, add all the wet ingredients. Beat until well blended.
- In a separate mixing bowl, add blueberries, lemon zest, and 2 tablespoons of flour. Toss until the berries are completely coated.
- Transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well combined.
- Add the blueberry mixture, then stir again until well incorporated.
- Fill each of the prepared cake pans with the batter and spread it evenly.
- Place the pans in the preheated oven and bake the batter for half an hour.
For the Reduction:
- Add 1/2 cup of the blueberries to the freezer.
- Place a saucepan on the stove and turn the heat to medium-low. Add 1 tablespoon of water, 1 tablespoon of lemon juice, 1 tablespoon of granulated sugar, and 1 cup of blueberries to the pan. Stir everything until well blended. Simmer the mixture for a few minutes until it reduces to almost half.
- Strain the mixture into a mixing bowl and allow it to cool completely.
To Make the Lemon Buttercream:
- Add butter and confectioners’ sugar into a mixing bowl, then beat until well incorporated.
- Gradually add the lemon juice, then beat until well combined.
- Add 3/4 cup of the mixture into a mixing bowl together with the reduced blueberry. Stir until well combined.
- Transfer the mixture and the lemon-vanilla buttercream inside a piping bag.
To Assemble:
- Pipe the blueberry buttercream in the middle of each layer, followed by the lemon buttercream to the sides.
- Spread the plain lemon on the sides as well.
- Place the frozen blueberries in the middle.
- Serve and enjoy!
Nutrition Facts:
Serving: 1Slice | Calories: 430 kcal | Carbohydrates: 29g | Protein: 2.4g | Fat: 7g | Saturated Fat: 5.3g | Monounsaturated Fat: 1.7g | Cholesterol: 38mg | Sodium: 25mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 300IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.4mg
LEMON BLUEBERRY CAKE
Ingredients
- For the Cake:
- 1/2 c whole milk 120ml, room temperature
- 1/2 c sour cream 120ml, room temperature
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 tablespoon vanilla extract 15mL
- 1 2/3 c granulated sugar 333g
- 1 ¾ c all-purpose flour 210g, plus 1 tbsp to coat berries
- 3 Egg whites at room temperature
- 1 tablespoon lemon zest
- 3/4 c unsalted butter 170g, room temperature
- ⅓ c lemon juice 60g, fresh
- 1 1/3 c blueberries 180g, fresh
- For the Reduction:
- 1 tablespoon lemon juice fresh
- 1 1/2 c blueberries 203g, fresh
- 1 tablespoon granulated sugar
- 1 tablespoon water 15mL
- For the Lemon Buttercream:
- 1/4 teaspoon kosher salt
- 6 c confectioners’ sugar 720g
- 3 tablespoons lemon juice 45g
- 1 1/2 c unsalted butter 339g, room temperature
Instructions
To Make the Cake:
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Brush butter on three 6-inch baking pans, then sprinkle flour on them.
- In a large mixing bowl, add all the dry ingredients. Whisk until well incorporated.
- In another mixing bowl, add all the wet ingredients. Beat until well blended.
- In a separate mixing bowl, add blueberries, lemon zest, and 2 tablespoons of flour. Toss until the berries are completely coated.
- Transfer the wet ingredients into the bowl with the dry ingredients, then whisk until well combined.
- Add the blueberry mixture, then stir again until well incorporated.
- Fill each of the prepared cake pans with the batter and spread it evenly.
- Place the pans in the preheated oven and bake the batter for half an hour.
For the Reduction:
- Add 1/2 cup of the blueberries to the freezer.
- Place a saucepan on the stove and turn the heat to medium-low. Add 1 tablespoon of water, 1 tablespoon of lemon juice, 1 tablespoon of granulated sugar, and 1 cup of blueberries to the pan. Stir everything until well blended. Simmer the mixture for a few minutes until it reduces to almost half.
- Strain the mixture into a mixing bowl and allow it to cool completely.
To Make the Lemon Buttercream:
- Add butter and confectioners’ sugar into a mixing bowl, then beat until well incorporated.
- Gradually add the lemon juice, then beat until well combined.
- Add 3/4 cup of the mixture into a mixing bowl together with the reduced blueberry. Stir until well combined.
- Transfer the mixture and the lemon-vanilla buttercream inside a piping bag.
To Assemble:
- Pipe the blueberry buttercream in the middle of each layer, followed by the lemon buttercream to the sides.
- Spread the plain lemon on the sides as well.
- Place the frozen blueberries in the middle.
- Serve and enjoy!