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–+ servings
Lemon Blueberry Cake

Lemon Blueberry Cake

This Lemon Blueberry Cake is a moist, zingy dessert that's 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

  • ½ cup whole milk room temperature
  • ½ 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
  • 1⅔ cups granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup unsalted butter room temperature
  • 1⅓ cups fresh blueberries

For the Reduction

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

For the Lemon Buttercream

  • 1½ cups unsalted butter room temperature
  • ¼ 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 together, remove one tablespoon and add it to a small bowl with the blueberries, toss and set aside.
  • Beat the softened butter on medium speed until creamy, then add the flour mixture and beat on low speed until sandy.
  • Slowly pour in the wet ingredients while mixing until just combined and then fold in the blueberries.
  • Divide the mixture evenly into the cake pans.
  • Bake for about 30 minutes or until the centers are springy; cool 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 and cook until berries burst.
  • Strain and chill the reduction until ready to use.

For the Lemon Buttercream

  • Beat the butter and salt on medium speed until fluffy, then gradually add confectioners’ sugar.
  • Beat in the lemon juice until desired consistency is reached.
  • Transfer some frosting to mix in blueberry reduction for flavor.

For the Assembly

  • Pipe lemon buttercream around the edge of one cake layer and fill the center with blueberry-lemon buttercream.
  • Repeat with another layer and smooth the sides with lemon buttercream.
  • Pipe dollops around the edge and add frozen blueberries; refrigerate for 20 minutes before slicing.

Notes

To avoid berries sinking during baking, toss them in lemon juice and flour before mixing into the batter.

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 blueberry dessert, Cake, Lemon Blueberry Cake, Lemon Dessert, moist cake, sweet dessert
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