Blueberry Lemon Cake is a delicious refreshing treat perfect for summer. Three layers of blueberry buttercream cake with lemon flavor and delicate Swiss lemon buttercream filling will win your heart.
Source: Home Cooking Adventure
Ingredient
Makes about 12-14 servings
Blueberry lemon cake
3/4 cup (170g) butter, room temperature
1 cup (200g) sugar
3 eggs
1 teaspoon (5g) vanilla extract
lemon peel from 2 lemons
2 tablespoons (30ml) lemon juice
2 1/4 cups (280g) all-purpose flour
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) salt
2/3 cup (160g) buttermilk
6 oz (170g) fresh blueberries
1 teaspoon (5ml) oil to coat the blueberries
1 tablespoon (10g) flour, for whipping blueberries
Lemon Swiss Meringue Buttercream
5 (about 170g) egg whites
1 1/4 cup (250g) sugar
1 1/2 cups (340g) unsalted butter, room temperature, cut into pieces
lemon peel from 2 lemons
1 teaspoon (5g) lemon extract
1 pinch of salt
1. Prepare the blueberry pie layers. Preheat oven to 350F (180C). Grease and line with parchment three 7-inch (18 cm) round cake pans.
2. In a bowl, whisk flour with baking powder and salt; Set aside until ready to use.
3. In a large bowl, mix butter with sugar and lemon zest until creamy. Add the eggs one at a time, beating until combined.
4. Add vanilla and lime juice and mix until well combined. Reduce speed to low, alternating adding flour and buttermilk mixture until everything is combined.
5. Place blueberries in a medium bowl, mix with 1 teaspoon oil and 1 teaspoon flour.
6. Gently fold the blueberries into the dough, not too much as you don’t want your dough to go green. Just a few folds is enough.
7. Pour the batter evenly into the prepared pan.
8. Bake for 30-35 minutes until toothpick inserted in the center comes out clean.
9. Let the pan cool on a cooling rack for 10 minutes.
10. Remove the cake from the pan and let it cool completely.
11. Prepare the Swiss meringue buttercream.
12. Place the whites, sugar and salt in a heatproof bowl. Place in a pan with boiling water (bain-marie).
13. Beat continuously, for about 5 minutes, until 160F (71C).
14. Remove from heat and transfer to another bowl.
15. Start mixing at high speed for about 8-10 minutes, until ball hard peaks form. The mixture should be cooled down before adding the butter. With mixer on low gradually combine butter. Make sure the butter is at room temperature or it will be harder to combine. Mix until smooth. Add lemon zest and lemon extract and mix to combine.
16. Assembly. Trim the tops of the cakes to create a flat surface. Place a layer of cake on your serving plate. Spread evenly with about a cup of buttercream, add the second layer of cake. Spread with another cup of buttercream. Add the last layer of cake. Spread a thin layer of frosting on top and sides of the cake.
17. Put the rest of the buttercream into a piping bag with a ½ inch (1cm) tip.
18. The pipe is about 4 vertical dots. Use a teaspoon to press and pull. Scrape the excess off your spoon. Repeat until all the cake is decorated.
19. Chill the cake. Before serving garnish with fresh blueberries and lime slices and green leaves if desired.
20. Serve the cake at room temperature and slice with a hot knife.
