Lemon Blueberry Cake

Recipe from preppykitchen.com

For the Cake Batter

Baking the Cake

Notes: Instructions for baking and cooling the cake layers.

Instructions

Divide the batter evenly into the three prepared cake pans.

Bake for about 30 minutes or until the centers are springy to the touch.

Let the cakes cool in the pans for 15 minutes.

Remove the cakes from the pans and place them on a wire cooling rack to cool completely.

For the Blueberry Reduction

Notes: This creates a concentrated blueberry sauce to flavor the buttercream.

Ingredients

1½ cups fresh blueberries (200g)

1 tablespoon granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon water

Instructions

Place ½ cup of the blueberries in the freezer for later use in assembly.

In a small saucepan over medium-low heat, combine the remaining 1 cup of blueberries, sugar, lemon juice, and water.

Cook until the berries start to burst. Mash and stir for a minute, then simmer until reduced by half.

Pour the reduction through a fine-mesh strainer into a small bowl, pressing to extract the liquid.

Discard the remaining solids and chill the reduction until ready to use.

For the Lemon Buttercream

Assembly

Notes: Instructions for assembling and decorating the final cake.

Ingredients

Frozen blueberries (reserved from reduction step)

Instructions

Prepare three piping bags: one with the blueberry buttercream (snip the tip), one with ½ cup of lemon buttercream fitted with a decorative tip (e.g., 846), and one with the remaining lemon buttercream (snip the tip).

On the first cake layer, pipe a thick ring of lemon buttercream around the edge. Fill the center with the blueberry-lemon buttercream.

Top with the second cake layer and repeat the frosting process.

Place the final cake layer on top. Pipe more lemon buttercream around the sides and top of the cake, then smooth it with an offset spatula for a naked look.

Pipe a circle of lemon buttercream dollops about 1 inch from the edge of the cake.

Add the reserved frozen blueberries to the inside of the circle.

Refrigerate the cake for 20 minutes before slicing.