Blueberry Lemon Cake Recipe
Looking for a sweet and tangy dessert? Look no further than the Blueberry Lemon Cake! It's filled with juicy blueberries and zesty lemon flavor, making it a perfect treat for any occasion.
Ingredients
- 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
Instructions
- Preheat the oven to 340°F, butter and flour three 6-inch pans, and use damp cake strips for even baking.
- In a large bowl, sift together the dry ingredients, including sugar.
- Combine the wet ingredients in a medium bowl.
- In a small bowl, toss blueberries and lemon zest with 1-2 tbsp of flour.
- Mix the wet ingredients into the dry until just combined, then gently fold in the blueberry and lemon zest.
- Divide the mixture evenly among the cake pans.
- Bake for approximately 30 minutes or until the centers spring back when touched.
- Cream the butter in a stand mixer, then sift in the confectioners' sugar in batches, scraping down the bowl and mixing until light and uniform in color.
- Gradually add lemon juice to reach the desired consistency and taste.
- Take about 1/2-3/4 cup and mix it with blueberry reduction for the desired flavor.
- Transfer blueberry buttercream and an equal amount of lemon vanilla buttercream into piping bags, combine them in one bag, and snip off the tip for piping.
