Description
This bright and velvety Mediterranean-inspired cake combines the tartness of fresh lemons with the jammy sweetness of blueberries. Using the reverse creaming method, this dessert achieves an incredibly tender, melt-in-your-mouth crumb perfect for any afternoon tea or special celebration.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup milk, room temperature
- 1/2 cup sour cream, room temperature
- 4 large egg whites, room temperature
- 3 tablespoons fresh lemon juice, divided
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2.5 cups fresh blueberries, divided
- 1.5 cups unsalted butter, softened (for frosting)
- 4-5 cups confectioners’ sugar
- 1/4 cup granulated sugar (for reduction)
- 2 tablespoons water
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 6-inch round cake pans.
- In a medium bowl, whisk together the room temperature milk, sour cream, egg whites, 2 tablespoons of lemon juice, lemon zest, and vanilla extract.
- Sift the flour, 2 cups of sugar, baking powder, and salt into the bowl of a stand mixer.
- Toss 1.5 cups of blueberries with 1 tablespoon of the dry flour mixture and set aside.
- Add the softened butter to the remaining dry ingredients in the mixer and beat on low speed until the mixture resembles moist, sandy crumbs.
- Slowly pour in the wet ingredients while mixing on low, then increase to medium-low and beat for 30 seconds until fluffy.
- Gently fold in the flour-coated blueberries and divide the batter evenly among the three prepared pans.
- Bake for approximately 30 minutes until the centers are springy; let cool in pans for 15 minutes before transferring to a wire rack.
- To make the reduction, simmer 1 cup of blueberries, 1/4 cup sugar, 1 tablespoon lemon juice, and water in a saucepan until thickened, then strain and chill.
- Beat the remaining butter and salt until fluffy, gradually add confectioners’ sugar and lemon juice, then swirl in the blueberry reduction during assembly.
Notes
For the most accurate results, use a kitchen scale to measure your flour and ensure all refrigerated items reach true room temperature before mixing to prevent the batter from curdling. If you find your buttercream is too soft after adding the blueberry reduction, place it in the refrigerator for 10-15 minutes to firm up before frosting the cake.
- Prep Time: 45 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Reverse Creaming
- Cuisine: Mediterranean