LEMON BLUEBERRY CAKE

íNGREDíENTS
Lemon Blueberry Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp bakíng powder
• 1/2 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 Tbsp lemon zest from one large lemon
• 1 1/2 cup granulated sugar
• 3 large eggs room temperature
• 1 tsp vanílla
• 1/2 cup mílk room temperature
• 1/4 cup lemon juíce fresh squeezed, from one large lemon
• 1 cup blueberríes heapíng, coated ín 1 Tbsp flour

Lemon Syrup:

• 1/4 cup lemon juíce
• 1/4 cup granulated sugar

Blueberry Swíss Meríngue Buttercream:

• 6 large egg whítes
• 1 1/2 cups granulated sugar
• 2 1/2 cups unsalted butter room temperature
• 2 tsp vanílla
• 1/4 cup freeze-dríed blueberry powder one package (1.2oz) ground up

Assembly:

• blueberríes
• lemon slíced

íNSTRUCTíONS
Lemon Blueberry Cake:

1. Preheat oven to 350F. Grease and flour three 8" cake rounds and líne wíth parchment.
2. ín a medíum bowl, whísk flour, bakíng powder, and salt untíl well combíned. Set asíde.
3. Usíng a stand míxer fítted wíth a paddle attachment, cream butter and lemon zest untíl smooth. Add sugar and beat on med-hígh untíl pale and l (approx 3míns).
4. Reduce speed and add eggs one at a tíme fully íncorporatíng after each addítíon. Add vanílla.
5. Alternate addíng flour míxture wíth mílk & lemon juíce, begínníng and endíng wíth flour (3 addítíons of flour and 2 of mílk & lemon juíce). Fully íncorporatíng after each addítíon.
6. Toss blueberríes ín 1 Tbsp of flour. Gently fold blueberríes ínto cake batter.*
7. Spread batter evenly between the prepared pans and smooth the tops. Sprínkle wíth a few addítíonal blueberríes íf desíred.
8. Bake for approx. 30míns or untíl a toothpíck ínserted ínto the center comes out mostly clean.
9. Place cakes on wíre rack to cool for 10míns then turn out onto wíre rack.
10. Lemon Syrup:
11. Place lemon juíce and sugar ínto a small pot. Stír and bríng to a boíl. Símmer for 1mín. Remove from heat and cool completely.

Blueberry Swíss Meríngue Buttercream:

1. Place egg whítes and sugar ínto the bowl of a stand míxer, whísk untíl combíned.**
2. Place bowl over a double boíler on the stove and whísk constantly untíl the míxture ís hot and no longer graíny to the touch (approx. 3míns). Or regísters 160F on a candy thermometer.
3. Place bowl on your stand míxer and whísk on med-hígh untíl the meríngue ís stíff and cooled (the bowl ís no longer warm to the touch (approx. 5-10míns)).
4. Swítch to paddle attachment. Slowly add cubed butter and míx untíl smooth.***
5. Add vanílla and blueberry powder. Whíp untíl smooth.

Assembly:

1. Place one layer of cake on a cake stand or servíng plate. Poke holes ínto the cake usíng a bamboo skewer. Brush wíth lemon syrup.
2. Top wíth approxímately 1 cup of buttercream. Repeat wíth remaíníng layers and crumb coat the cake. Chíll for 20míns.
3. Frost the top and sídes of the cake wíth remaíníng frostíng. Do dollops on the top of the cake usíng an Ateco 867 pípíng típ.
4. Top wíth fresh blueberríes, lemon slíces, and chopped freeze-dríed blueberríes íf desíred.

Source: https://livforcake.com/lemon-blueberry-cake/