Lemon Blueberry Cake

Preparing the Cake Batter

Notes: For more even baking and to prevent dark edges, you can wrap the outside of your pans with damp fabric cake strips.

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.

Notes: The frozen blueberries will be used for decoration later.

1½ cups fresh blueberries (200g)

1 tablespoon granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon water

Place ½ cup of the blueberries in the freezer for later decoration.

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, then mash and stir for a minute.

Simmer until the mixture has reduced by half.

Pour the reduction through a fine-mesh strainer into a small bowl, pressing on the solids. Discard the solids and chill the liquid reduction.

Notes: For a 'naked' cake look, use less frosting on the sides and scrape them with an offset spatula.

Cooled Cake Layers

Lemon Buttercream

Blueberry Buttercream

Frozen Blueberries

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

Top with the second cake layer and repeat the process.

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

Using the decorative tip, pipe a circle of lemon buttercream dollops about 1 inch from the edge of the cake top.

Add the frozen blueberries to the center of the circle. Refrigerate the cake for 20 minutes before slicing.