Blueberry Lemon Cake
Step 1: Blueberry Cake Layers
¾ cup (170g) butter, room temperature
1 cup (200g) sugar
lemon zest from 2 lemons
Mix until creamy
3 eggs, one at a time
1 tsp (5g) vanilla extract
2 tbsp (30ml) lemon juice
Mix to combine
2 ¼ cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
Whisk to combine
Gradually add to butter mixture alternating with
2/3 cup (160g) buttermilk
6oz (170g) fresh blueberries
1 tsp (5ml) oil
1 tbsp (10g) flour
Toss to coat
Gently fold into the batter
Three 7 inch (18cm) round cake pans, greased and lined with parchment paper
Divide the batter evenly
Bake at 350F (180C) for 30-35 minutes
Let pans cool for 10 minutes
Remove the cakes from the pan and let them cool completely
Step 2: Lemon Swiss Meringue Buttercream
5 egg whites (about 170g)
1 1/4 cup (250g) sugar + pinch of salt
Place over bain marie
Whisk constantly, for about 5 minutes, until it reaches 160F (71C)
Remove from heat and transfer to another bowl
Start mixing on high speed for about 8-10 minutes, until glossy stiff peaks form
With mixer on low gradually incorporate 1 1/2 cup (340g) unsalted butter, room temperature, cut in pieces
1 tsp (5g) lemon extract
lemon zest from 2 lemons
Step 3: Assembly
Cut the tops to create flat surfaces
About 1 cup of buttercream
Coat with a thin layer of frosting
Decorate with fresh blueberries and lemon slices
Cut with a hot knife
Serve cake at room temperature