Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. I’m not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn’t need a lot of frosting, you don’t want to mask the flavor with too much sugar.
1. Sift dry ingredients
2. Whisk together wet ingredients.
2. Add wet to dry. Fold in blueberries.
4. Beat the butter until light and fluffy. Add the confectioners’ sugar, vanilla and cream. Mix. Add blueberry reduction to about 1 cup buttercream. Transfer to piping bags.
5. Pipe buttercream between each cake layer.
6. Pipe an outer layer.
7. Scrape and smooth with an offset spatula.
8. Add dollops using an 846 tip.
9. Put frozen berries inside the dollop ring.
The most moist and zingy cake you could imagine. It's a must make if you have fresh blueberries handy!
- 1 ¾ cup all purpose flour 235g, plus 1 tbsp to coat berries
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- 1 2/3 cup granulated sugar 245g
- 3/4 cup unsalted butter 170g
- 3 egg whites room temperature
- 1/2 cup whole milk 120ml, room temperature
- 1/2 cup sour cream 120ml, room temperature
- ⅓ cup lemon juice 40g, fresh
- 1 tbsp lemon zest
- 3 tsp vanilla extract
- 1 1/3 cup blueberries 180g, fresh
- 1 tbsp water
- 1 1/2 cup blueberries 203g, fresh
- 1 tbsp granulated sugar
- 1 tbsp lemon juice fresh
- 1 lb unsalted butter 445g, room temperature
- 2 lb confectioners' sugar 907g
- 3 tbsp lemon juice
- 1/4 tsp kosher salt
Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well.
Sift the dry ingredients including the sugar together in a large bowl.
Beat the wet ingredients together in a medium bowl.
In a small bowl, add blueberries and lemon zest. Coat with about 1-2 tbsp flour.
Add the wet to the dry and mix until just combined. Fold in blueberry/lemon zest at the very end and mix until just combined.
Divide the mixture evenly into the cake pans.
Bake at for about 25-30 minutes or until the centers are springy to the touch.
Put ½ cup of blueberries in the freezer.
In a small saucepan over medium low heat, combine 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water and 1 tbsp granulated sugar. Mash and heat for a minute. Bring to a simmer. Simmer until reduced by half. Transfer to a small bowl to chill.
Beat the butter in a stand mixer until light and fluffy.
Add the confectioners' sugar.
Add lemon juice a tbsp at a time until a desired consistency is reached.
Transfer about 1/3 cup to a small bowl.
Add about 1 tbsp of the blueberry reduction and mix or until you reach a desired color.
Transfer blueberry buttercream and around the same amount of lemon vanilla buttercream to piping bags. Snip off the tips of both. Add both bags to one piping bag and snip off the tip.
Transfer the rest of the lemon buttercream to a piping bag.
Pipe blueberry/vanilla buttercream between each layer.
Pipe the plain vanilla around the sides and smooth for a naked crumb coat. Scrape the sides and smooth cake for a naked look.
Using an 846 tip, pipe a circle of dollops about 1 inch from the edge of the cake.
Add frozen blueberries to the inside of the circle.
If you're decorating this as a naked cake, halve the buttercream recipe! Or you'll have extra leftover to use for cupcakes!