Description
This elegant three-layer cake features a tender citrus sponge bursting with fresh blueberries and paired with a velvety lemon buttercream. A vibrant blueberry reduction swirl adds a stunning pop of color and flavor, making it a perfect centerpiece for any special occasion.
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 4 large egg whites, room temperature
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 cup fresh blueberries (for reduction)
- 1/4 cup granulated sugar (for reduction)
- 1 tablespoon lemon juice (for reduction)
- 2 tablespoons water
- 1.5 cups unsalted butter, softened (for frosting)
- 4 cups confectioners’ sugar
- 1/4 teaspoon salt (for frosting)
- 2 tablespoons fresh lemon juice (for frosting)
Instructions
- Preheat your oven to 350°F and grease three 6-inch round cake pans; wrap the outsides with damp fabric cake strips to ensure even baking.
- In a medium bowl, whisk together the milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla extract.
- Sift the flour, sugar, baking powder, and salt into a separate bowl, then toss one tablespoon of this dry mixture with the fresh blueberries in a small container.
- Using a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute, then add the dry mixture and beat on low until sandy.
- Pour in the liquid ingredients while the mixer runs on low, then beat on medium-low for 30 seconds before folding in the blueberries by hand.
- Distribute the batter evenly among the prepared pans and bake for 30 minutes until set; cool in the pans for 15 minutes before moving to a wire rack.
- To make the reduction, simmer blueberries, sugar, lemon juice, and water in a saucepan until they burst, then strain through a mesh sieve and chill the liquid.
- Prepare the buttercream by whipping butter and salt until fluffy, gradually adding confectioners’ sugar and lemon juice, then mixing a portion with the chilled reduction.
- Assemble by piping rings of lemon frosting and filling the centers with the blueberry-infused frosting, then finish the exterior with a smooth coat of lemon buttercream.
Notes
For the light and airy crumb typical of Southern cakes, ensure all cold ingredients like egg whites and sour cream are brought to room temperature before mixing. Using cake strips is highly recommended to prevent the small 6-inch layers from doming, which makes assembly much easier. If you do not have a mesh strainer for the reduction, you can use the whole berries for a chunkier, more rustic filling.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American