Blueberry Lemon Cake
Blueberry and lemon flavored cake! Unique taste! Try it now!
Instructions how to make this cake
1. Preheat oven to 350F and butter and flour three six inch pans. Sift the flour, baking powder, salt, and sugar into a large bowl then whisk together and set aside.
2. In a separate bowl add the milk, sour cream, egg whites, vanilla, and butter, then whisk together. The butter should be VERY soft, you can even melt it if desired. In a small bowl toss the blueberries in a tablespoon of flour or corn starch.
3. Pour the wet into the dry and mix until just combined. You can do this by hand or in a stand mixer fitted with a paddle attachment. Add the blueberries and lemon zest then fold in gently. Distribute the batter evenly into the three pans and bake for about 25-30 minutes or until the centers are springy to the touch. Invert onto a wire rack and allow to cool.
4. While the cakes bake you can make the blueberry reduction. Add the blueberries, water, lemon juice and sugar to a pan then place over medium heat. Mash the blueberries and simmer until reduced by half. Strain into a bowl and chill.
5. Cream the butter and salt then sift in the confectioners’ sugar in two or three batches. Beat on low and drizzle in the lemon juice. Scrape the bowl down them mix once more until uniform and
6. Transfer about 1/2 to 3/4 a cup of the buttercream to a bowl then mix in the reduction a tablespoon at a time until the desired taste is reached.
7. Pipe buttercream between each cake layer. I like to add alternating rings of the blueberry and lemon buttercream between each layer but make sure to pipe a thick ring of the stronger lemon buttercream at the edge. Pipe an outer layer. Scrape and smooth with an offset spatula.
8. Add dollops using an 846 tip. Place frozen berries inside the dollop ring. You can TOTALLY use fresh blueberries but the frozen ones have a nice frost, which adds visual interest
A few extra tips
- I have a hint for avoiding berries at the bottom of your pans. 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. The harder part is making sure the blueberries are separated and not in a big clump when you pour the batter into the pans. Just use a spoon so move them around if you notice a big pile here or there.
- If you’re wondering how I got such a nice light edge to the layers it’s from using cake strips! They’re wet fabric strips you wrap around the edge of the pan. You can make your own or buy a set here. I love them because they always give me nice flat layers and the outside is never burnt! Check out my video on how to get flat layers to see how they work and how to make your own!
- If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
- 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.
Author of video content: Preppy Kitchen