Lemon Blueberry Cake

Reduction:

1 1/2 c. blueberries 203 grams, fresh

1 tablespoon water 15mL

1 tablespoon lemon juice fresh

1 tablespoon granulated sugar

Lemon Buttercream:

3 tablespoons lemon juice 45 grams

6 c. confectioners’ sugar 720 grams

1/4 teaspoon kosher salt

1 1/2 c. unsalted butter 339 grams, room temperature

How to make Lemon Blueberry Cake

Cake:

Step 1: Prepare the oven. Preheat it to 340 degrees F. Butter three 6-inches pans. Flour and set aside.

Step 2: In a large bowl, sift the dry ingredients including the sugar.

Step 3: In a medium bowl, beat the wet ingredients.

Step 4: Add the blueberries to a small bowl along with the lemon zest. Coat the blueberries with around 1 to 2 tbsp flour.

Step 5: To the dry ingredients, add the wet and mix well until just combined. Add the blueberry/lemon zest and fold until just mixed.

Step 6: Into the prepared pans, evenly divide the mixture. Place in the preheated oven and bake for about 30 minutes or until the middle of the cake is springy to the touch.

Reduction:

Step 7: Place half cup blueberries in the freezer.

Step 8: Combine 1 cup blueberries with 1 tbsp lemon juice, 1 tbsp water, and 1 tbsp granulated sugar in a small saucepan over medium-low heat. Mash the blueberries for about a minute, then decrease to a simmer. Simmer the mixture until reduced by half.

Step 9: Into a small bowl, strain the mixture, and chill.

Lemon Buttercream:

Step 10: In a stand mixer, cream the butter. Sift in the confectioners’ sugar in a couple of batches, scraping the bowl. Mix again until lighter in colour and consistency.

Step 11: To the mixer, add the lemon juice 1 tbsp at a time until you reached your desired consistency and taste.

Step 12: To a small bowl, transfer about 1/2-3/4 cup of the lemon buttercream. Stir in the blueberry reduction 1 tbsp at a time, mixing until you reached your preferred flavour.

Step 13: To piping bags, transfer the blueberry buttercream to about the same amount of lemon-vanilla buttercream, then snip off the tips of both bags.

To assemble the cake:

Step 14: Between the layers of the cake, pipe the blueberry/vanilla buttercream. To the edge, add a thick ting of lemon buttercream.

Step 15: Around the sides, pipe the plain lemon, smoothing to make a naked crumb coat. Now, scrape the sides of the cake and smooth it out for a naked look.

Step 16: Pipe a circle of dollops about an inch from the edge of the cake using a large closed star (846 tips).

Step 17: To the inside of the circle, add the frozen blueberries.

Nutrition Facts:

Lemon Blueberry Cake

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