I LOVE lemons, but a girl can’t live on lemons alone, sometimes we must eat cake, and if we must eat cake this lemon cake is the blueberriest and most delicious ever. Change up those life events that call for cake and make them one they won’t forget!
For the cake:
2 cups plus 6 Tbsp all-purpose flour
2 tsp baking powder
1 tsp salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 tsp vanilla extract
3/4 tsp pure lemon extract
1 tsp lemon zest
1 cup (2 sticks) unsalted butter, softened at room temperature
1 1/2 cups sugar
4 large eggs
For the filling:
1/2 cup blueberry jam (or lemon curd)
For the frosting:
2 sticks butter, room temperature
4-6 cups confectioner’s sugar
1/4 cup milk
1 teaspoon lemon extract or Lemon Zest
Preheat oven to 350°F.
Grease 3, 8″ cake pans. Sift dry ingredients into medium bowl. Transfer 1 Tbsp flour mixture to a larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries.
Divide batter equally among 8″ round pans.
Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
Once cakes are cool, spread blueberry jam and sandwich it between the layers.
Frost with lemon buttercream (recipe follows)
Beat butter in stand mixer until pale and fluffy. Slowly add the 4 cups of confectioner’s sugar. Add the milk and lemon extract. (I prefer Lemon Zest) Add more confectioner’s sugar until desired consistency is achieved.
Sources: Cannella Vita