In the summer, I like nothing more than fresh berries! Blueberries are one of my favorite and buttercream frosting always makes a cake taste just that much better. Blueberry lovers like myself would enjoy this for their birthday cake as well. I sometimes wish mine was during the summer!
Ingredients For lovely lemon buttercream cake with blueberries
plus 3 tbsp cake flour (not self rising) sifted
plus 2 tbsp sugar
unsalted butter, softened
1 1/2 tsp
pure vanilla extract
lemon zest, grated
1 1/2 Tbsp
low sugar pectin
fresh blueberries (to sprinkle on top of jam filling)
fresh blueberries (for sprinkling on top of icing)
lemon (for decoration on top of icing)
1 1/2 c
lemon zest, grated
How To Make lovely lemon buttercream cake with blueberries
First, make the Jam filling by combining prepared fruit with water and juice in a large saucepan. Gradually stir in pectin.
Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly about 20 min or so.
Add sugar, and return mixture to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary and let jam cool before using.
Preheat oven to 350°F Line bottoms of two 8 inch round cake pans (if you have 6 inch, use those) with parchment. Spray parchment; set aside.
Make the cake mixture by sifting together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, vinegar, butter, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
On a low speed, alternately add flour mixture and milk mixture in two alternating batches(add flour mix, add milk mix, etc). Beat in eggs, one at a time then fold in the last remaining flour/milk batch. Do not overmix or use a high speed as that can cause the cake batter to toughen. Divide between 2 cake pans.
Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, about 18-25 minutes. Remove from oven, and allow the layers to cool for 10 minutes in the pan, then carefully remove them from the pan to a wire rack. Peel the parchment paper from the bottoms of the layers and turn back over to cool completely.
Now make frosting while the cake cools. Beat butter, powdered sugar (adding a little at a time), 3 tablespoons milk and lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
On serving plate, place 4 pieces of wax/parchment paper around outer edge of plate to “catch” any frosting. Place 1 cake layer, rounded side up. Spread top of first layer with jam, then sprinkle ½ cup of fresh blueberries on top of jam filling. Place on the second layer and cover the top and sides with lemon frosting. Arrange remaining 1/4 cup blueberries on cake, sprinkle with lemon zest and arrange the top with the 5 twisted lemon slices. Gently tug to remove the wax/parchment paper and refrigerate for about 2 hours. Let cake stand at room temperature 15 minutes before slicing. Cover and refrigerate any remaining cake.
If you prefer, use buttermilk and omit the milk and vinegar from ingredient list for the cake.
One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.
A handheld plane grater makes grating foods easy and can also is a wonderful tool for grating lemonds, oranges, fresh nutmeg and garlic. This kitchen tool in available in stores that carry kitchen utensils such as Kohls, Target, Bed, Bath and Beyond, Walmart.
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