Lemon Blueberry Cake with Lemon Buttercream

A spring lemon blueberry cake with zesty lemon buttercream! This layer cake is studded with recent juicy blueberries, stuffed with lemon curd and frosted with lemon buttercream. Be certain to verify out all of the buying information over on The Inspired Home! My one cease web site for all issues trending in housewares (yes, that ability fun props!).

For Lemon Blueberry Cake 1 ½ Cups of blueberries 2 Tablespoons of flour 1/3 Cup of milk, at room temp 2 Tablespoons of recent lemon juice 2 Tablespoons of recent lemon zest 1 Tablespoon of vanilla extract 2 Cups of cake flour 1 ½ Cups of sugar 3 eggs, at room temp 2 Teaspoons of baking powder 1 Teaspoon of salt 2 Sticks (1 Cup) of unsalted butter 2 Cups of Lemon Curd (store offered is okay) For Lemon Buttercream 2 Sticks of unsalted butter, softened 6 Cups of powdered sugar 1 Lemon, zested 3-4 Tablespoons of milk 3-4 Tablespoons of lemon juice 2 Teaspoons of vanilla extract ½ Teaspoon of salt Add meals to buying list If you don’t have Buy Me a Pie! app put in you’ll see the record with meals proper after downloading it For cake layers Preheat oven to 350 F. Spray 2-9 inch cake pans with non-stick spray and set aside. In a medium bowl or huge measuring cup whisk collectively eggs, milk, lemon juice, vanilla extract and set aside. In a separate bowl toss blueberries with 2 tbs of flour till effectively coated and set apart for batter. Using a stand mixer or a huge bowl with a hand mixer, blend cake flour, sugar, baking powder, and salt on low till simply combined. Add softened butter to flour combination on low pace in (8) increments, mixing after each one addition. Mixture shall be coarse and mealy. Add in ½ of the egg mixture. Increase pace and beat on medium excessive for 1 minute or till faded and fluffy. Reduce pace down to medium and upload within the remainder egg combination and beat till effectively incorporated into batter. Remove batter from mixer and gently fold in blueberries and lemon zest, don't over mix. Divide the batter flippantly into cake tins and mushy tops out with a spatula. Bake for 20-25 minutes or till a toothpick comes out of the cake blank or with a small quantity of crumbs. Let muffins cool for 20 minutes out of the oven after which move to a cooling wire rack to cool solely earlier than filling and frosting layers. For buttercream Beat butter on excessive till faded and fluffy, 3-4 minutes. Add in vanilla extract, salt, lemon zest, lemon juice and 1 cup of powdered sugar. Beat till incorporated and faded and fluffy. Add in 1 cup of powdered sugar at a time, beating after each one addition till fluffy. Add in 1 tablespoon of milk after each one powdered sugar addition if frosting feels stiff. If you reside in a drier local weather chances are you'll want extra milk and tons less milk for a extra humid climate. Trim choppy tops off of cake. Cut cake rounds in half and layer each one layer with a rim of frosting and a skinny layer of lemon curd. Trimming the muffins shall be simpler in the event that they're very chilly or fairly frozen (depending on how a lot time you have). Frost the backyard and ideal off with extra blueberries, lemon slices and sage leaves for an simple spring decoration. Notes *To get eggs soon at room temp simply throw them in a bowl of hot water for 10 mins whereas getting ready the different ingredients!

Confession time, I even have been on a MEGA cake kick lately! Every now after which this occurs to me and I am 100 pc dealing with a section this spring.

I do assume the leap of the spring season has one thing to do with it simply due to the fact I simply love spring cakes. A prosperous carrot cake or a beautiful bare layer cake topped with spring blooms simply do it for me throughout spring.

The final few weeks I even have struggled with what spring recipes to make (although those carrot cake cinnamon rolls have been amazing!) and every time this occurs I all of the time cross again to my roots… we’re speaking method again correct this moment my friends.

My cake baking expertise began over a decade ago…

Picture it. 15-year-old Elizabeth with braces, a polka dot tank ideal and a piping bag that I idea I may well literally do one thing with.

I was headed in to Michael’s Craft Store for my month lengthy summer time cake decorating course with Wilton. I couldn’t have been extra excited. The room was stuffed with 8 remain at dwelling Mom’s, 1 Old Italian man who owned a bakery… and teen me! I had baked a couple of muffins at dwelling and I even idea I was quite good. Little did I know I was about to observe what an absolute newbie (and a multitude I was)!

These Moms’ appear like that they had been decorating muffins for a long time and whereas the little Italian man lacked creativity; his expertise have been that of a buttercream ninja’s.

I was so obsessed with my Wilton cake courses that summer. I soaked up so a lot wisdom that I nonetheless use today. If you’re ever scared to attempt one thing new or take a elegance simply know that A. You would possibly suck at it and B. that's absolutely okay simply due to the fact chances are you'll read SO much.

Every time I bake a cake (including today’s lemon blueberry cake with lemon buttercream!) I assume about that summer. One of the primary issues that I discovered was to grasp the classics.

Things like sponge cakes, simple fillings (hello shop offered lemon curd) and a tasty lemon buttercream are typically a crowd favorites.

Today’s lemon blueberry cake is a ideal staple for the spring and summer time months. The flavors are bright, the cake is moist and blueberries, lemon slices and sage leaves are speedy decorations that take your cake from do-it-yourself to instagrammable.

This lemon blueberry cake truly shines for those who contain recent meals like recent lemon juice (none of that bottled stuff) and recent blueberries! I assume utilizing recent meals truly makes all of the difference when making do-it-yourself cakes!

Share this post