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–+ servings
Lemon Blueberry Cake

Lemon Blueberry Cake

This moist and zingy Lemon Blueberry Cake is a must make if you have fresh blueberries handy!
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Prep Time 30 minutes
Cook Time 35 minutes
Cool Time 35 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 936 kcal

Equipment

  • Stand Mixer
  • 6-inch round cake pans

Ingredients
  

For the Cake

  • 0.5 cup whole milk room temperature
  • 0.5 cup sour cream room temperature
  • 3 egg whites room temperature
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1.67 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon kosher salt
  • 0.75 cup unsalted butter room temperature
  • 1.33 cups fresh blueberries

For the Reduction

  • 1.5 cups fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water

For the Lemon Buttercream

  • 1.5 cups unsalted butter room temperature
  • 0.25 teaspoon kosher salt
  • 6 cups confectioners’ sugar
  • 3 tablespoons fresh lemon juice

Instructions
 

For the Cake

  • Preheat the oven to 350°F. Butter and flour three 6-inch round cake pans.
  • Beat together the wet ingredients in a medium bowl. Set aside.
  • Sift the dry ingredients together in a medium bowl. Coat blueberries in flour and set aside.
  • In a large mixing bowl or stand mixer, beat the butter until creamy. Add the flour mixture and beat until sandy.
  • Slowly pour in the wet ingredients while the mixer is running. Mix until just combined, then fold in the blueberries.
  • Divide the mixture evenly into the cake pans.
  • Bake for about 30 minutes or until the centers are springy to the touch. Let cool for 15 minutes in pans before transferring to a wire rack.

For the Reduction

  • In a small saucepan, combine blueberries, sugar, lemon juice, and water over medium-low heat. Cook until berries start to burst.
  • Mash and stir for a minute, then simmer until reduced by half. Strain and chill the reduction.

For the Lemon Buttercream

  • Beat the butter and salt until fluffy. Gradually add the confectioners’ sugar and beat until fluffy.
  • Beat in the lemon juice until your desired consistency is reached.
  • Mix in blueberry reduction to about 1 cup of frosting until desired flavor is reached.

For the Assembly

  • Pipe a ring of lemon buttercream around the edge of one cake layer, fill with blueberry-lemon buttercream, then top with another layer and repeat.
  • Pipe more lemon buttercream around the sides and top, smoothing it with an offset spatula.
  • Pipe dollops of buttercream and add blueberries inside. Refrigerate for 20 minutes before slicing.

Notes

For a naked cake, use extra buttercream for cupcakes or freeze. Toss blueberries in lemon juice and flour before mixing to prevent sinking.

Nutrition

Serving: 1sliceCalories: 936kcalCarbohydrates: 134gProtein: 5gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 118mgSodium: 212mgPotassium: 135mgFiber: 2gSugar: 111gVitamin A: 1391IUVitamin C: 9mgCalcium: 84mgIron: 1mg
Keyword baking, blueberry, cake, dessert, Lemon, Lemon Blueberry Cake
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