Lemon blueberry butter cake
Lemon Blueberry Butter Cake
Well, this is actually the third cake I’ve made in the last couple days. The first two were white chocolate cakes, but neither turned out good enough to tell you about. Wait. That’s not exactly true. The cakes were both delicious, but both sunk in the center when I took them out of the oven. Two different recipes, but the same thing happened both times. I guess I’m going to have to take that out of the line-up unless I can figure out why it happened. Twice.
Anyway, this one is a keeper if I make a couple changes next time. I love the flavor combination of the lemon and blueberry. The cake itself is so buttery and moist. It goes beautifully with that blueberry filling. I’m less than thrilled with how the swirls of blueberry turned out in the cake. I also don’t care for the frosting I decided to use. It’s way too sweet, so I need to work on it – it really overwhelms the cake. I just need to make some adjustments.
Recipe: Lemon Blueberry Butter Cake
(adapted slightly from Technicolor Kitchen)
Lemon Blueberry Preserves:
3 c. blueberries, fresh or frozen (If frozen, measure while frozen, then thaw completely.)
3/4 c. sugar
2 Tbsp. freshly squeezed lemon juice
1 1/2 tsp. grated lemon zest
1 tsp. grated fresh ginger
2 sticks unsalted butter, softened
2 c. sugar
2 tsp. grated lemon zest
1 1/2 tsp. lemon extract
7 egg whites
3 c. cake flour
4 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
Puree blueberries with any juice they’ve exuded in blender or food processor. Pass puree through a strainer. In a heavy saucepan, combine the blueberry purée with the sugar, lemon juice, lemon zest, and ginger. Bring to a gentle boil over medium heat, stirring frequently to dissolve the sugar. Continue cooking, stirring often, for 20 minutes, until the preserves have thickened and are reduced to 1 cup. To check for proper thickness, place 1 to 2 teaspoons on a small china or glass plate and put it in the freezer until cold. Drag your finger through the thickened purée: a clear path should remain. If it’s not ready, cook 5 minutes longer and repeat the test. Let the preserves cool, then cover and refrigerate for up to 5 days.
Preheat the oven to 350ºF. Butter the bottom and sides of two 9″ round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
In a mixer bowl, cream the butter, sugar, lemon zest, and lemon extract until light and fluffy. Gradually add the egg whites, 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
Combine the flour, baking powder, and salt; whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
Scoop 1 cup of the batter into a small bowl. Divide the remainder equally among the prepared cake pans, smoothing the tops with a rubber spatula. Add 2 1/2 tablespoons of the Lemon-Blueberry Preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Using a skewer or paring knife, swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
Bake for about 25 minutes, or until a wooden toothpick stuck into the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in their pans for about 10 minutes, then turn out onto wire racks, carefully peel off the paper liners, and let cool completely, at least 1 hour.
To assemble the cake: place a cake layer, flat side up, on a cake stand or serving plate. Spread the Lemon-Blueberry Preserves over the top. Place a second layer on top of the first. Frost with lemon buttercream frosting.