Lemon Blueberry Cake

 

Happy first day of summer! This lemon blueberry cake is a must for your recipe book. In true Shortte fashion, let’s get to it!

Lemon Cake

4 Large Egg Whites

½ Cup Unsalted Butter

1 ¼ Cups Buttermilk

2 ¼ Cups Cake Flour

1 ¼ Cup Granulated Sugar

1 Tablespoon Baking Powder

½ Teaspoon Salt

1 Teaspoon Lemon Zest

1 Tbsp Fresh Lemon Juice

Directions

Preheat your oven to 350 degrees F.

Prep your baking pans. I made (2) six-inch round cakes and six cupcakes.

In a bowl mix together the dry ingredients. (Flour, baking powder, salt)

In another bowl whisk together buttermilk and egg whites.

In mixing bowl mix sugar and lemon zest

Add in butter and mix for three minutes, until fluffy

Add in lemon extract

Alternate adding the dry ingredients and the buttermilk mixture

Beat until incorporated, smooth, and fluffy

Bake in six-inch rounds for about 20-23 minutes.

(Cupcakes bake in about 15 minutes.)

Let them cool completely!

Blueberry Jam

You can prep the jam days in advance. I’d recommend a few hours before unless you want more of a syrup consistency.

½ Pint of Blueberries

1 Tbsp Granulated Sugar

Splash of Lemon Juice

Directions

Heat blueberries, sugar, and lemon juice on medium heat stove top for about five minutes.

Once it gets bubbling, lower the heat.

(Be sure to stir)

Once it’s all incorporated switch to a bowl and let cool completely.

*As it cools it will thicken to a jam consistency

Back to the cake

Place a buttercream border between cake layers

Then fill center with the blueberry jam

(I used a lemon buttercream.)

Crumb coat the entire cake by covering in a thin layer of frosting.

Place in the fridge for 10 minutes.

Then pull out and frost again.

Place blueberries on top as you’d like.

Enjoy!

 

This cake is perfect to ring in the season, or to curb a sweet tooth on a summer night. As always, thanks for being here!

XO,