Description
This elegant triple-layer cake features a tender crumb infused with zesty lemon and bursting with fresh blueberries. Topped with a unique swirl of homemade blueberry reduction buttercream, it is the perfect balance of tart and sweet for any summer celebration.
Ingredients
- 2 cups fresh blueberries, divided
- 1/2 cup sour cream
- 2 fresh lemons, zested and juiced
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1/2 cup milk
- 4 egg whites
- 1.5 tsp vanilla extract
- 1.75 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 4 cups confectioners’ sugar
- 1 tbsp water
Instructions
- Preheat oven to 350°F and prepare three 6-inch round cake pans with butter and flour.
- Combine milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla in a bowl and set aside.
- Sift together flour, sugar, baking powder, and salt; toss 1 tablespoon of this mix with the blueberries.
- Beat butter in a stand mixer until creamy, then add the dry ingredients on low speed until the mixture reaches a sandy texture.
- Gradually mix in the wet ingredients until just combined, then fold in the floured blueberries by hand.
- Divide the batter into pans and bake for 30 minutes, then cool in pans for 15 minutes before transferring to a wire rack.
- Simmer blueberries, sugar, lemon juice, and water in a saucepan until reduced by half, then strain and cool.
- Cream butter and confectioners’ sugar for the frosting, then fold the blueberry reduction into one cup of the mixture.
- Layer the cake with blueberry frosting between the tiers and frost the exterior with the remaining lemon buttercream.
Notes
To achieve perfectly level layers without domes, wrap the outside of your cake pans with damp fabric strips before baking. For the most vibrant flavor, always use freshly squeezed lemon juice rather than bottled, as the natural acidity helps the blueberries retain their color during the bake.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Reverse Creaming
- Cuisine: American