Blueberry Lemon Cake Recipe

Hey guys! Today we're making a delicious blueberry lemon cake. It's going to be zingy and refreshing with just the right amount of sweetness. Let's get started!

Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
3 egg whites
1/2 cup warm whole milk
3/4 cup unsalted butter, room temperature
1/2 cup sour cream
1/3 cup fresh lemon juice
3 teaspoons vanilla extract
1 tablespoon lemon zest
1 1/3 cups fresh blueberries
1 tablespoon all-purpose flour (for tossing blueberries)
For the Blueberry Reduction:
1 cup blueberries
1 tablespoon water
1 tablespoon sugar
1 tablespoon fresh lemon juice
For the Lemon Blueberry Buttercream:
1 pound unsalted butter, room temperature
1/4 teaspoon salt
2 pounds confectioners' sugar
1 tablespoon lemon juice (to taste)
Blueberry reduction (to taste)

Instructions:
For the Cake:
Sift Dry Ingredients:
Sift 1 and 3/4 cups flour, 1 and 1/2 teaspoons baking powder, and 1/4 teaspoon salt into a large bowl.
Add 1 cup sugar and whisk to combine.

Prepare Wet Ingredients:
In a separate bowl, whisk together 3 egg whites, 1/2 cup warm whole milk, 3/4 cup room temperature butter (in pieces), 1/2 cup sour cream, 1/3 cup fresh lemon juice, and 3 teaspoons vanilla extract until combined (lumps are fine).

Combine Wet and Dry Ingredients:
Transfer the dry ingredients to the bowl of a standing mixer fitted with a paddle attachment.
Slowly drizzle in the wet ingredients while mixing on low speed until just combined.

Prepare Blueberries:
Toss 1 and 1/3 cups fresh blueberries with 1 tablespoon flour to prevent them from sinking in the batter.
Gently fold the blueberries and 1 tablespoon lemon zest into the batter.

Bake:
Divide the batter evenly into three 6-inch cake pans.
Bake at 340°F (170°C) for about 25 minutes or until the centers are set.
Let the cakes cool completely before frosting.

For the Blueberry Reduction:
Make Reduction:
In a small saucepan, simmer 1 cup blueberries, 1 tablespoon water, 1 tablespoon sugar, and 1 tablespoon fresh lemon juice for a few minutes.
Muddle the mixture with the back of a spoon, then strain and let cool.
For the Lemon Blueberry Buttercream:

Prepare Buttercream:
In a standing mixer with a paddle attachment, cream 1 pound unsalted butter with 1/4 teaspoon salt on low speed.
Gradually add 2 pounds confectioners' sugar, mixing well.
Add lemon juice one tablespoon at a time until the desired consistency and taste are achieved.

Add Blueberry Reduction:
Take about 1/3 of the buttercream and mix in blueberry reduction to taste for a beautiful color and flavor.

To Assemble:
Assemble Cake:
On a turntable or flat surface, layer the cakes with alternating layers of lemon and blueberry buttercream.
Use a ring of lemon buttercream at the edges and a thin layer of lemon buttercream on the outside for a naked cake look.
Smooth the sides with an offset spatula.

Decorate:
Use a piping bag with a star tip to create dollops on top.
Fill the center with frozen blueberries for a frosty look (optional).
This cake is delicious! I hope you enjoy making it. Don't forget to like and if you have any questions, leave them in the comments below.

Created by : Preppy Kitchen