Blueberry Lemon Cake

• portions: 10 servings
• temps actif: 1 hour 20 minutes
• temps total: 1 hour 55 minutes

Ingrédients

18 oz (510 g) fresh blueberries

3/4 cup (150 g) granulated white sugar

1 tbsp (15 ml) fresh lemon juice

2 1/4 cups (281 g) all-purpose flour, spooned and leveled

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

10 tbsp (140 g) unsalted butter, softened

1 1/2 cups (300 g) granulated white sugar

3 eggs, at room temperature

2 tbsp (8 g) lemon zest

1 cup (240 ml) buttermilk, at room temperature

9 oz (255 g) fresh blueberries

1 tbsp (8 g) all-purpose flour (for tossing the blueberries with)

3/4 cup (168 g) unsalted butter, softened

4 oz (113 g) cream cheese, softened

1/4 cup (80 g) blueberry jam

3 1/2 cups (455 g) powdered sugar

1 tbsp (4 g) lemon zest

Instructions

For the Blueberry Jam

Add the blueberries to a blender and blend until pureed.

Add the blueberry puree, sugar and fresh lemon juice to a large pot.

Simmer the mixture over medium low heat until thick, about 35-45 minutes. Stir occasionally.

Once thick, remove the jam from the heat and allow it to completely cool.

For the Cake

Preheat oven to 175°C. Grease 3 6" cake pans OR 2 8" and line the bottoms with parchment paper rounds. Set aside.

In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.

In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)

Then add in the eggs and lemon zest and mix medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.

Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.

Add the blueberries to a small bowl and sprinkle a tablespoon of flour over them. Stir to coat the blueberries. This will help the berries not to sink too much to the bottom of the pan.

Gently fold the blueberries into the batter with a rubber spatula.

Evenly distribute the cake batter among the prepared cake pans. If using 3 6" pans, bake the cakes for 33-36 minutes, and if using 2 8" pans, bake for 28-32 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to completely cool.

For the Frosting

Add the butter to a large bowl and whip on high speed with an electric mixer until pale in color and fluffy, about 5-10 minutes. (If using a stand mixer, use the whisk attachment.)

Then add in the cream cheese and mix on medium-high speed until thoroughly combined, 1-2 minutes.

Add in the blueberry jam and mix on medium speed until combined.

Sift in the powdered sugar, a little at a time, and mix on low then medium-low speed until all is combined together.

Lastly add in the lemon zest and mix on high speed until the frosting is light and fluffy, 1-2 more minutes.

Assembling the Cake

Filling the Cake Place a dollop of blueberry lemon cream cheese frosting in the center of your cake turntable. Place the first cake layer over it. Then add a thin layer of frosting on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the frosting to a piping bag and cut off the tip so you have a half inch opening. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ¼ cup of blueberry jam onto the cake layer. Place the next cake layer over top and repeat the step.

Creating a Crumb Coat: Then place the final layer over the top and place small dollops of frosting on the outsides and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. This layer of frosting ensures the cake's final layer will be free of crumbs. Chill the cake in the fridge for 30 minutes.

Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides and top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you an even coating of frosting. (You may have to do this step twice to make sure the frosting is on thick enough. Chill the cake for 20-30 minutes in-between coats.)

Decorating the Cake: Top the cake with blueberries and lemon slices, then, serve the cake!