Mile high cake? Yes, please!
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
- ⅓ 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
Do It And How 