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Blueberry Lemon Cake

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Rating: 4.0; Vote: 1

Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream will win your hearts. Ingredients Makes about 12-14 servings Blueberry Lemon Cake 3/4 cup (170g) butter, room temperature 1 cup (200g) sugar 3 eggs 1 tsp (5g) vanilla extract lemon zest from 2 lemons 2 tbsp (30ml) lemon juice 2 1/4 cups (280g) all-purpose flour 2 tsp (8g) baking powder 1/2 tsp (3g) salt 2/3 cup (160g) buttermilk 6 oz (170g) fresh blueberries 1 tsp (5ml) oil for coating the blueberries 1 tbsp (10g) flour, for tossing the blueberries Lemon Swiss Meringue Buttercream 5 (about 170g) egg whites 1 1/4 cup (250g) sugar 1 1/2 cup (340g) unsalted butter, room temperature, cut in pieces lemon zest from 2 lemons 1 tsp (5g) lemon extract 1 pinch salt 1. Prepare the blueberry cake layers. Preheat oven to 350F (180C. Grease and line with parchment paper three 7 inch (18 cm) round cake pans. 2. In a bowl, whisk the 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 eggs, one at a time, beating until incorporated. 4. Add vanilla and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated. 5. Place blueberries in a medium bowl, toss with 1 tsp of oil and 1 tbsp of flour. 6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough. 7. Pour the batter evenly into the prepared pans. 8. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean. 9. Let pans cool on a cooling rack for 10 minutes. 10. Remove the cakes from the pan and let them cool completely. 11. Prepare the lemon swiss meringue buttercream. 12. Place the whites, sugar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie. 13. Whisk constantly, for about 5 minutes, until it reaches 160F (71C. 14. Remove from heat and transfer to another bowl. 15. Start mixing on high speed for about 8-10 minutes, until glossy stiff peaks form. The mixture should be cooled before adding the butter. With mixer on low gradually incorporate butter. Make sure butter is at room temperature otherwise will be harder to incorporate. Mix until smooth. Add lemon zest and lemon extract and mix to combine. 16. Assembly. Cut the tops of the cakes to create flat surfaces. Place one cake layer on your serving plate. Spread evenly with about a cup of buttercream. Add the second layer of cake. Spread evenly with another cup of buttercream. Add the last layer of cake. Spread a thin coat of frosting on top and sides of the cake. 17. Place the rest of buttercream into a piping bag fitted with a inch (1cm) tip. 18. Pipe about 4 vertical dots. Use a teaspoon to press and drag. Scrape the excess out of your spoon. Repeat until all the cake is decorated. 19. Refrigerate the cake. Before serving decorate with fresh blueberries and lemon slices and green leaves if desired. 20. Serve cake at room temperature and cut slices with a hot knife.
Date: 2019-07-03

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Comments and reviews: 10

Christina Goulart
This looks AMAZING Cant wait to try Ive never seen a buttercream made with the sugar AND egg whites combined so I will be interested to try this method. I usually whisk the egg whites until frothy and heat sugar in a pot until 237 and then sloooooowly pour it onto the edge of the bowl of eggwhites while mixing until stiff THEN add the butter. My fav is your rafaello cake so this one Im sure while be equally amazing
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Suchart Boontid
I personally don't understand people's love of frosting, whether it's buttercream or meringue buttercream. I think it's yucky. You're basically eating raw butter and/or egg whites. Only thing I can tolerate on a cake is ganache. However this is an amazing and delicious looking cake I'd eat it in a minute, just not with the frosting.
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Irma Lopez
Definitavamente me encanta tu canal, haces buenisimas tartas; siempre espero con ansias la proxima receta ya he echo varios pasteles y quedan buenisimos, solo quito una porcion de azucar porque me gusta tan dulce y me ha funcionado bien. te doy mi like desde antes de ver la receta, con solo ver la imagen me imagino que estara muy bien
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Chasity Sanders
I just finished this cake. The recipe is on point and the Swiss meringue is DELICIOUS. I went dairy free and used coconut milk with lemon for the buttermilk. One thing I would not do again is use lemon zest. It is too gritty for my taste. Will make this again for sure Thanks.
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GEvelyn Lucas
THANK YOU I also immediately called in family to view this flawlessly unpretentious video which made me feel like I could make this BEAUTIFUL fresh healthy cake. We have a blueberry farm and I can't wait to take this to work to share (and show off) our luscious berries
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Delmi Castillo
Hi I just have a question today a bake this cake and the flavor it's amazing but I don't know what I did wrong because my cake was flat like a cookie and also my buttercream at the and was all liquid and visually my cake was not good but the flavor was very good.
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Y&S FOOD!
Outstanding video Sitting here at Y&S FOOD we all love to come across this amazing content. We create Travel & Food shows too, anywhere in the world, and also we are often aiming for inspirations and also vision. Thank You.
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Kiara morel
I tried making this frosting but it turned into a water, liquidy mess even though I had beat my eggs and sugar into a stiff peak. Do you know what I did wrong or what I can do next time to avoid this? Please help
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Estephany De Luna
I just finished making this and it turned out so nicely. I baked the cakes in two 9 pans so it was shorter but still really cute. Havent tasted it yet but Im sure its going to be delicious.
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Raihan Sudheer
Again an awesome video. l would have tried this if blueberry was available here. Anyway. I try most of ur recipes. Thanx Home Cooking Adventure. Ur greatest and smallest fan from INDIA
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