Triple Lemon Blueberry Layer Cake
The blueberries cut and compliment the lemons.
It will be your next favorite dessert.
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- 2 c
- all purpose flour
- 6 Tbsp
- all purpose flour reserved
- 2 tsp
- baking powder
- 1 tsp
- 3 c
- fresh blueberries
- 1/2 c
- whole milk
- 1/2 c
- sour cream
- 2 tsp
- pure vanilla extract
- 1 1/4 tsp
- pure lemon extract, reserve 1/2 tsp. for frosting
- 3 tsp
- grated lemon zest divide 1 tsp. and set other 2 tsp. aside for frosting
- 2 c
- softened unsalted butter set aside 1 c. for frosting
- 1 1/2 c
- granulated sugar
- 5 c
- powdered sugar for frosting
- large eggs
- 2 oz
- fresh squeezed lemon juice
- 6 Tbsp
- heavy whipping cream
- 2 Tbsp
- few drops of yellow food coloring
- refer to lemon curd in directions for those additional ingredients.
1Preheat oven to 350°F. Prepare three 8 inch round cake pans with parchment paper, butter and flour. 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 inch 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.
2For the lemon curd:
3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
3For the frosting:
Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two (really, no more than that, because too much sunshine really can be a bad thing!), then beat until blended. Yields enough to frost outside of three layer 8 inch round cake.
Spread thin dollop of frosting on an 8? thin cake board. Transfer 1 cake layer to board, face up. Create a dam around the perimeter of the layer using frosting in a pastry bag fitted with a coupler, then spread lemon curd (apprx 1 cup) inside the dam–this prevents the curd from reaching out over edges. Top with another cake layer, face up; repeat frosting around perimeter and lemon curd filling. Top with third cake layer, face down (brown smooth side up). Spread thin layer (crumb coat) of Zesty Lemon Frosting over top and sides of cake, using offset palette knife and bench scraper for smooth finish. Place cake in refrigerator for apprx 30 mins. Remove from refrigerator and using same method, frost cake with generous layer of frosting, smoothing again. For ruffled border, add frosting to piping bag with petal tip (Wilton #123), and with skinny end facing out, use back and forth/up and down motion to create short ruffles.
Due to the lemon curd filling, keep cake covered and refrigerated (for up to 2 days) but serve room temperature.