Lemon Layer Cake with Fresh Berries

Spring is my favorite time of year, aside from fall. I love the in-between seasons when the weather’s more mild and I get to bring out my clothes that have been in storage for the last several months. It’s almost like having a new wardrobe. Isn’t it nice to find clothes you forgot you had? 😉

Having a cold on top of allergies for the last several days hasn’t been fun, but the sun shining and the birds chirping somehow makes it a bit more bearable. The sickness started from my hubby who must’ve picked something up from work. He passed it to me and it has making its way through the family. Of course my hubby is totally better now, as I sit around with my tissues, sneezing every five minutes. It’s so not fair. On top of that he keeps reminding me that this is how he felt a few days ago…”yep, that’s exactly how I felt,” and “see, I wasn’t exaggerating.” I’m like, of course this is how you felt, you’re the one who brought the sickness into the house and infected the rest of us!

What on earth is a lusciously fruit-filled recipe like this doing on my kitchen table in February? I love the snow, but someone pass me a fork. I’m diving headfirst into this sunshine-sweet, springtime layer cake and not coming out until it’s April.

How to Make Lemon Blueberry Cake

• Fresh lemons. Use fresh lemon juice and lemon zest in the cake batter. None of that lemon extract stuff! How to choose lemons at the store? Make sure the lemons you choose are smooth-skinned and heavy for their size. That way you know they are extra juicy.
• Buttermilk. Known for providing exceptional moisture to baked goods, buttermilk leaves each bite tender and lush. See my recipe note about a DIY sour milk substitution.
• Brown sugar & 4 eggs: I’ve found that lemon cakes can easily be dry and gritty, so add some moist-making ingredients like brown sugar, eggs, and buttermilk. Buttermilk, a little brown sugar, and 4 eggs assure the final product is as moist as it could possibly be without being wet.
• Fresh or frozen blueberries: Fresh or frozen blueberries are OK. If using frozen, do not thaw.
• I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom. I also recommend tossing the blueberries in a little flour too– this is extra insurance they don’t sink!

Through my annoying cold, I mustered up the energy to bake and I knew exactly how I wanted to celebrate—with cake, of course! After all, this beautiful season, where everything’s in bloom and the weather has finally warmed up a bit, deserves to be celebrated! With a hint of lemon and fresh berries, I can’t think of another cake that screams spring like this one does! Enjoy!

INGREDIENTS
Lemon Blueberry Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking 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 vanilla
• 1/2 cup milk room temperature
• 1/4 cup lemon juice fresh squeezed, from one large lemon
• 1 cup blueberries heaping, coated in 1 Tbsp flour

Lemon Syrup:

• 1/4 cup lemon juice
• 1/4 cup granulated sugar
• Blueberry Swiss Meringue Buttercream:
• 6 large egg whites
• 1 1/2 cups granulated sugar
• 2 1/2 cups unsalted butter room temperature
• 2 tsp vanilla
• 1/4 cup freeze-dried blueberry powder one package (1.2oz) ground up

Assembly:

• blueberries
• lemon sliced

INSTRUCTIONS
Lemon Blueberry Cake:

1. Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and l (approx 3mins).
4. Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
5. Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and 2 of milk & lemon juice). Fully incorporating after each addition.
6. Toss blueberries in 1 Tbsp of flour. Gently fold blueberries into cake batter.*
7. Spread batter evenly between the prepared pans and smooth the tops. Sprinkle with a few additional blueberries if desired.
8. Bake for approx. 30mins or until a toothpick inserted into the center comes out mostly clean.
9. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.

Lemon Syrup:

1. Place lemon juice and sugar into a small pot. Stir and bring to a boil. Simmer for 1min. Remove from heat and cool completely.

Blueberry Swiss Meringue Buttercream:

1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
2. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
5. Add vanilla and blueberry powder. Whip until smooth.

Assembly:

1. Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with lemon syrup.
2. Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
3. Frost the top and sides of the cake with remaining frosting. Do dollops on the top of the cake using an Ateco 867 piping tip.
4. Top with fresh blueberries, lemon slices, and chopped freeze-dried blueberries if desired.

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