Description
A tender, bright lemon cake studded with fresh blueberries, layered with a homemade blueberry reduction, and frosted with a silky lemon buttercream for a stunning celebration cake.
Ingredients
For the Cake:
- 1/2 cup (120ml) whole milk, room temperature
- 1/2 cup (120g) sour cream, room temperature
- 3 egg whites, room temperature
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1 2/3 cups (333g) granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 1/3 cups (180g) fresh blueberries
For the Blueberry Reduction:
- 1 1/2 cups (200g) fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp water
For the Lemon Buttercream:
- 1 1/2 cups (340g) unsalted butter, room temperature
- 1/4 tsp kosher salt
- 6 cups (720g) confectioners’ sugar
- 3 tbsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans and line with parchment.
- In a bowl, whisk together the milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla. Set aside.
- In a large bowl or stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the flour, baking powder, and salt to the butter mixture, mixing until just combined.
- Add the wet ingredients and mix until a smooth batter forms.
- Gently fold in the fresh blueberries.
- Divide the batter evenly between the prepared pans and bake for 28-33 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack before frosting.
- Make the blueberry reduction: combine blueberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and the mixture thickens into a jammy sauce, about 8-10 minutes. Cool completely.
- Make the lemon buttercream: beat the butter until creamy. Add the salt and confectioners’ sugar gradually, then add the lemon juice and beat until light and fluffy.
- Assemble the cake: place the first layer on a cake board, spread buttercream, then spoon some blueberry reduction on top. Repeat with remaining layers.
- Frost the outside of the cake with the remaining buttercream and decorate as desired.
Notes
- Toss the blueberries in a tablespoon of flour before folding in to prevent them from sinking.
- Cool the cake layers completely before frosting to prevent the buttercream from melting.
- Prep Time: 45 minutes
- Cook Time: 33 minutes