Blueberry Lemon Cake
Ingredients: flour, baking powder, salt, sugar, fresh lemon juice · 50 min cook time · 480kcal · $29.40
Ingredients
1.75cups flour, 1.5teaspoons baking powder, 0.25teaspoon salt, 1cup sugar, 0.33cup fresh lemon juice, 3pieces lemons (for zest and juice), 3pieces egg whites, 0.5cup whole milk, 0.75cup butter, 0.5cup sour cream, 3teaspoons vanilla extract, 2.33cups fresh blueberries, 1pound unsalted butter (for buttercream), 2pounds confectioners sugar
Instructions
1. Sift together dry ingredients including flour, baking powder, salt, and sugar in a large bowl, then whisk to combine.
2. Mix wet ingredients including egg whites, warm milk, room temperature butter, sour cream, lemon juice, lemon zest, and vanilla extract.
3. Combine dry and wet ingredients in a standing mixer on slow speed, drizzling in the wet ingredients without overmixing.
4. Toss fresh blueberries with a tablespoon of flour and lemon zest to prevent them from sinking, then gently fold them into the batter.
5. Distribute the batter evenly into pans and bake in the oven at 340 degrees for about 25 minutes or until centers are set.
6. Make the blueberry reduction by simmering blueberries, water, sugar, and lemon juice, then strain and let it cool.
7. Prepare the buttercream by creaming butter and salt, gradually adding confectioners sugar and lemon juice, then mix a portion with the blueberry reduction.
8. Assemble and frost the cake using piping bags for the two-tone buttercream and smooth with an offset spatula for a naked cake look.
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