Make This Lemon Blueberry Cake This Season

Ingredients

• 1 ¾ cup all purpose flour (additional 1 tbsp to coat berries)
• 1 ½ tsp baking powder
• ¼ 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

Instructions

1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans.
2. Sift the dry ingredients into a large bowl.
3. Beat the wet ingredients in a medium bowl.
4. Add blueberries and lemon zest to a small bowl and coat with 1-2 tbsp flour.
5. Combine wet and dry ingredients.
6. Fold in blueberry/lemon zest.
7. Divide evenly into cake pans and bake for 30 minutes.

Blueberry Reduction:

Ingredients

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

Instructions

1. Put ½ cup of blueberries in the freezer.
2. In a small saucepan over medium-low heat, combine 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water and 1 tbsp granulated sugar.
3. Mash and stir for 1 minute, then reduce to a simmer.
4. Simmer until reduced by half then strain into a small bowl to chill.

Lemon Buttercream

Ingredients

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

Instructions