Blueberry Lemon Cake

Mile high cake? Yes, please!

93be01fe04f2feaca5957303cb2d0e42

For the Cake:

  • 1 ¾ cup all purpose flour 210g, plus 1 tbsp to coat berries
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 2/3 cup granulated sugar 333g
  • 3/4 cup unsalted butter 170g, room temperature
  • 3 egg whites room temperature
  • 1/2 cup whole milk 120ml, room temperature
  • 1/2 cup sour cream 120ml, room temperature
  •  cup lemon juice 60g, fresh
  • 1 tbsp lemon zest
  • 1 tbsp vanilla extract 15mL
  • 1 1/3 cup blueberries 180g, fresh

For the Reduction:

  • 1 tbsp water 15mL
  • 1 1/2 cup blueberries 203g, fresh
  • 1 tbsp granulated sugar
  • 1 tbsp lemon juice fresh

For the Lemon Buttercream:

  • 1 1/2 cups unsalted butter 339g, room temperature
  • 6 cups confectioners’ sugar 720g
  • 3 tbsp lemon juice 45g
  • 1/4 tsp kosher salt

Click HERE for the instructions

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s