Easy Blueberry Lemon Cake Recipe

Pastries with blueberry flavor taste absolutely good. But what if you added one more flavor like lemon, for example? Preppy Kitchen on Youtube answers this question with its blueberry lemon cake recipe that is nothing short of goodness! It’s packed with lots of flavors, and the creaminess is just amazing. Learn this recipe by watching the video below.

Ingredients:

For the cake:

• 1 & 3/4 cup all-purpose flour + 1 tbsp to coat berries
• 1 & 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1 & 2/3 cup granulated sugar
• 3/4 cup unsalted butter (room temperature)
• 3 egg whites (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/2 cup sour cream (room temperature)
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp vanilla extract
• 1 & 1/3 cup fresh blueberries

For the reduction:

• 1 tbsp water
• 1 & 1/2 cup fresh blueberries
• 1 tbsp granulated sugar
• 1 tbsp fresh lemon juice

For the lemon buttercream:

• 1 & 1/2 cups unsalted butter (room temperature)
• 6 cups confectioners’ sugar
• 3 tbsp lemon juice
• 1/4 tsp kosher salt

Directions:

Step 1

Start by sifting all the dry ingredients into a bowl. Whisk them well and set them aside. Next, prep all the wet ingredients. In a bowl, add 3 egg whites and 1/2 cup of whole milk, and 3/4 cup of butter. Whisk them well. Add 1/2 cup of sour cream, 1/3 cup of fresh lemon juice, and 3 tsp of vanilla. Continue to whisk them to incorporate the ingredients. Next, transfer the dry ingredients into the bowl of a standing mixer. While the mixer is running slow, drizzle in the wet ingredients. After this, in a bowl, add 1 & 1/3 cup of fresh blueberries, then 1 tbsp of flour, and give it a toss. After this, add 1 tbsp of lemon zest into the batter, then add the blueberries. Mix them gently to distribute the ingredients.

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Step 2

Transfer the batter evenly into three baking pans. Place the baking pans into the oven and bake them at 340 degrees F for 25 – 30 minutes. Next, to make the blueberry reduction, simmer 1 cup of blueberries, 1 tbsp of water, 1 tbsp of sugar, and 1 tbsp of fresh lemon juice for a few minutes. Muddle it up with either the back of a spoon or a muddler (if you have). Strain it and let it cool. Take the cake out of the oven and let it cool also.

Step 3

For the buttercream, add 1 lb of unsalted butter into a standing mixer followed by 1/4 tsp of salt. Start mixing in low. After whipping it, add 6 cups of confectioners’ sugar, and 1 tbsp of lemon juice. After mixing, take about 1/3 of the buttercream and transfer it into another bowl. Add 1 tbsp of blueberry reduction, then whisk it. Next, fill up a piping bag with half of the blueberry buttercream and another piping bag filled halfway with lemon buttercream. Put these two piping bags into a larger piping bag and snip the tip off. Pipe the buttercream on top of the cake. (You can use a turntable to assemble the cake but it’s totally optional.) Use a spatula to smoothen out the buttercream. Fill the center with frozen blueberries. Your cake is now ready.

Easy Blueberry Lemon Cake Recipe