Blueberry Lemon Cake
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Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream will win your hearts.
I wanted to keep the recipe as easy as possible without adding to many elements so that everybody can give it a try at home. The layers are buttery, moist and soft enough so they don’t need brushing with extra syrup. The frosting is well balanced and not incredible sweet as a classic buttercream is. I loved how this cake turned out and I really hope you’ll have the chance to give it a try. Enjoy!
- Makes about 12-14 servings
- Blueberry Lemon Cake
- 3/4 cup (170g) butter, room temperature
- 1 cup (200g) sugar
- 3 eggs
- 1 tsp (5g) vanilla extract
- lemon zest from 2 lemons
- 2 tbsp (30ml) lemon juice
- 2 1/4 cups (280g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) salt
- 2/3 cup (160g) buttermilk
- 6 oz (170g) fresh blueberries
- 1 tsp (5ml) oil for coating the blueberries
- 1 tbsp (10g) flour, for tossing the blueberries
- Lemon Swiss Meringue Buttercream
- 5 (about 170g) egg whites
- 1 1/4 cup (250g) sugar
- 1 1/2 cup (340g) unsalted butter, room temperature, cut in pieces
- lemon zest from 2 lemons
- 1 tsp (5g) lemon extract
- 1 pinch salt
- Prepare the blueberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
- In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
- In a large bowl, mix butter with sugar and lemon zest until creamy. Add eggs, one at a time, beating until incorporated.
- Add vanilla and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
- Place blueberries in a medium bowl, toss with 1 tsp of oil and 1 tbsp of flour.
- Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
- Pour the batter evenly into the prepared pans.
- Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let pans cool on a cooling rack for 10 minutes.
- Remove the cakes from the pan and let them cool completely.
- Prepare the lemon swiss meringue buttercream. Place the whites, sugar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
- Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
- Remove from heat and transfer to another bowl.
- Start mixing on high speed for about 8-10 minutes, until glossy stiff peaks form. The mixture should be cooled before adding the butter.
- With mixer on low gradually incorporate butter. Make sure butter is at room temperature otherwise will be harder to incorporate. Mix until smooth. Add lemon zest and lemon extract and mix to combine.
- Assembly. Cut the tops of the cakes to create flat surfaces. Place one cake layer on your serving plate. Spread evenly with about a cup of buttercream.Add the second layer of cake. Spread evenly with another cup of buttercream. Add the last layer of cake. Spread a thin coat of frosting on top and sides of the cake.
- Place the rest of buttercream into a piping bag fitted with a ½ inch (1cm) tip.
- Pipe about 4 vertical dots. Use a teaspoon to press and drag. Scrape the excess out of your spoon. Repeat until all the cake is decorated.
- Refrigerate the cake. Before serving decorate with fresh blueberries and lemon slices and green leaves if desired.
- Serve cake at room temperature and cut slices with a hot knife.