This cake was sitting pretty in the freezer for about a week, and I finally decided to cut myself a piece. OH MY GOD. It was like eating sunshine in the form of a cake. I am now obsessed with the lemon-blueberry combination. These bright flavors are the perfect way to celebrate as the summer season comes to a close.
This is a supremely moist cake due to the sour cream. It has a sweet, puckery lemon flavor and is bursting with bright, juicy blueberries. I iced it with my favorite, simple buttercream, but it would also be delicious with some luscious cream cheese frosting.
This cake freezes beautifully — as a matter of fact, I enjoy my cakes best after they have been in the freezer for a day or two (or even a week!).
For the cake:
2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 teaspoons vanilla extract
3/4 teaspoon pure lemon extract
1 teaspoon 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
Preheat oven to 350°F.
Grease 3, 8″ cake pans. Sift dry ingredients into medium
bowl. Transfer 1 tablespoon flour mixture to 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. Add more confectioner’s sugar until desired consistency is achieved.
adapted from Sweetapolita