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Lemon Blueberry Cake

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!
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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 and set aside.
  • Sift the dry ingredients in a medium bowl and toss blueberries with flour.
  • Beat the softened butter in a large mixing bowl until creamy. Add flour mixture.
  • Slowly pour in wet ingredients and mix until just combined, then fold in blueberries.
  • Divide the mixture into the cake pans.
  • Bake for about 30 minutes or until springy. Cool in pans for 15 minutes.

For the Reduction

  • Place ½ cup of blueberries in the freezer.
  • Combine remaining blueberries, sugar, lemon juice, and water in a saucepan.
  • Cook until berries burst and reduce by half. Strain and chill.

For the Lemon Buttercream

  • Beat butter and salt until fluffy. Gradually add confectioners' sugar.
  • Beat in lemon juice until desired consistency is reached.
  • Mix in blueberry reduction for flavor.
  • Pipe frosting as desired.

For the Assembly

  • Pipe a ring of lemon buttercream around a cake layer and fill with blueberry buttercream.
  • Pipe lemon buttercream around the sides and top, smoothing it out.
  • Decorate with dollops of buttercream and frozen blueberries. Refrigerate before slicing.

Notes

If decorating as a naked cake, extra buttercream can be used for cupcakes or frozen. Toss blueberries in lemon juice and flour 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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