Double the blueberries and double the lemon in this amazing blueberry lemon cake! A delightful lemon cake with the addition fresh blueberries and a blueberry powder buttercream.
Lemon and blueberries make a fresh and flavorful combination in all kinds of baked goods, especially this cake. Blueberries have the highest levels of antioxidants among all other vegetables and fruits. The high amount of vitamin C that lemon contains isn’t the only reason why this citrus fruit is good for your heart; they are also packed with fiber and contain plant compounds (specifically diosmin and hesperidin) that have been shown to drastically reduce the risk factors for developing heart disease, such as high levels of LDL cholesterol.
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (room temperature)
- 1 tablespoon lemon zest
- 1 1/2 cups granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoons vanilla extract
- 1/2 cup milk room temperature
- 1/4 cup fresh squeezed lemon juice
- 1 cup blueberries heaping, coated in 1 tablespoon flour
- Lemon Syrup:
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
- Blueberry Buttercream:
- 6 egg whites separated from the yolks
- 1 1/2 cups granulated sugar
- 2 1/2 cups unsalted butter room temperature
- 2 teaspoon vanilla extract
- 1/4 cup ground up blueberry powder
- cake crumbs
- lemon slices
Preparation & Cooking Instructions
- Preheat the oven to 350F. Grease then flour three cake pans. Line the pans in parchment. Set aside for later use.
- In a medium-sized bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, using paddle attachment with a stand mixer, cream the lemon zest, and butter. Add sugar and adjust setting to a medium to high speed.
- Decrease speed and mix in the eggs. Once fully combined, add the vanilla.
- In another bowl, combine the milk and lemon juice for the next step.
- Alternate between adding milk and lemon juice with flour mixture to the bowl with the stand mixer. Starting and finishing with flour until completely combined together. Remove the bowl of cake batter from the mixer.
- Coat the blueberries in the tablespoon of flour. Gently fold in the blueberries with the cake batter.
- Spread batter evenly in the prepared pans. If desired, sprinkle in a few blueberries. Then place in the oven.
- Set timer for 30 minutes, or when sticking a toothpick in the center it comes out clean.
- After baking, place cakes somewhere for them to cool for 10 minutes.
- Pour sugar and lemon juice into a pot. Heat until brought to a boil. Allow it to simmer for 1 minute. Turn off heat and let it cool completely.
- Blend egg whites and sugar together in a bowl.
- Place the bowl over a double boiler on a stove. Whisk ingredients until the mixture is hot and no longer gritty(about 160F on a thermometer).
- Return bowl to the mixer and blend on medium to high setting until the meringue is cooled and stiff, or the bowl is no longer too hot to touch.
- Switch attachments on mixer to a paddle attachment. Slowly add butter and mix smoothly.
- Add blueberry powder and vanilla. Whip until creamy.
- Place one cake layer on a serving plate. Using a skewer, poke holes in the cake. Brush the layer with lemon syrup.
- Top with buttercream. Repeat these steps with the remaining layers and sprinkle the crumbs on the cake. Allow it to chill for 20 minutes.
- Coat the sides and the top of the cake with the rest of buttercream.
- Add fresh blueberries, lemon slices, and chopped frozen blueberries, if desired.