Lemon Blueberry Cake
This moist and zingy lemon blueberry cake is a must make if you have fresh blueberries handy! It's a super-quick and simple recipe that will become a favorite!
Ingredients
- ½ cup whole milk (room temperature (120ml))
- ½ cup sour cream (room temperature (120g))
- 3 egg whites (room temperature)
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour ((240g))
- 1⅔ cups granulated sugar ((333g))
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter (room temperature (170g))
- 1⅓ cups fresh blueberries ((180g))
- 1½ cups fresh blueberries ((200g))
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1½ cups unsalted butter (room temperature (340g))
- ¼ teaspoon kosher salt
- 6 cups confectioners' sugar ((720g))
- 3 tablespoons fresh lemon juice
Directions
- 1
Preheat 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.)
- 2
Place ½ cup of blueberries in the freezer.
- 3
In 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.
- 4
Pipe 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.