Lemon Blueberry Cake
Lemon Blueberry Cake is a moist and delicious lemon cake adorned with fresh blueberries and topped with blueberry buttercream.
Equipment
- Stand Mixer
- Double boiler
- bamboo skewer
Ingredients
Lemon Blueberry Cake
- 2 ½ cups all-purpose flour https://amzn.to/3rQQ2rP
- 2 teaspoon baking powder https://amzn.to/48S8gcZ
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1 tablespoon lemon zest from one large lemon
- 1 ½ cups granulated sugar https://amzn.to/3S1Y8bD
- 3 large eggs room temperature
- 1 teaspoon vanilla extract https://amzn.to/3Qme1sp
- ½ cup milk room temperature
- ¼ cup lemon juice fresh squeezed, from one large lemon
- 1 cup blueberries heaping, coated in 1 tablespoon flour
Lemon Syrup
- ¼ cup lemon juice
- ¼ cup granulated sugar https://amzn.to/3S1Y8bD
Blueberry Swiss Meringue Buttercream
- 6 large egg whites
- 1 ½ cups granulated sugar https://amzn.to/3S1Y8bD
- 2 ½ cups unsalted butter room temperature
- 2 teaspoon vanilla extract https://amzn.to/3Qme1sp
- ¼ cup freeze-dried blueberry powder one package (1.2oz) ground up
Assembly
- blueberries
- lemon sliced
Instructions
Lemon Blueberry Cake
- Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and l (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and 2 of milk & lemon juice). Fully incorporating after each addition.
- Toss blueberries in 1 tablespoon of flour. Gently fold blueberries into cake batter.
- Spread batter evenly between the prepared pans and smooth the tops. Sprinkle with a few additional blueberries if desired.
- Bake for approx. 30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Lemon Syrup
- Place lemon juice and sugar into a small pot. Stir and bring to a boil. Simmer for 1min. Remove from heat and cool completely.
Blueberry Swiss Meringue Buttercream
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add vanilla and blueberry powder. Whip until smooth.
Assembly
- Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with lemon syrup.
- Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting. Do dollops on the top of the cake using an Ateco 867 piping tip.
- Top with fresh blueberries, lemon slices, and chopped freeze-dried blueberries if desired.
Notes
Batter will be very thick. Be gentle when you fold the berries in so that they don't break. Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk are completely grease-free or your meringue won't stiffen. The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Nutrition
Serving: 1sliceCalories: 792kcalCarbohydrates: 78gProtein: 7gFat: 51gSaturated Fat: 32gCholesterol: 179mgSodium: 155mgPotassium: 204mgFiber: 1gSugar: 56gVitamin A: 1625IUVitamin C: 6.1mgCalcium: 74mgIron: 1.5mg
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