My friend Lexi isn’t a big fan of chocolate, but needed a birthday cake! One of my favorite non-chocolate cakes is a lemon blueberry cake. I decided to base this cake off a recipe I’ve used in the past, but decided to make it a little bit smaller.
Lemon Blueberry Cake Batter:
- 2 sticks butter, room temperature
- 2 C granulated sugar
- 2 tsp grated lemon zest
- 1 1/2 tsp lemon extract
- 7 egg whites
- 3 C cake flour
- 4 tsp baking power
- 1/4 tsp salt
- 1 1/4 C whole milk
- 1 bag frozen blueberries (NOT thawed)
Preheat oven to 350 degrees Fahrenheit. Grease and flour three eight inch cake pans and line bottom with wax paper. Cream together the butter, sugar, lemon zest and lemon extract, until the mixture is fluffy. Add the egg whites in gradually, a couple at a time.
In a separate bowl, mix together the flour, baking powder and salt. Alternate adding the flour mixture into the butter mixture. Beat the mixture on a medium speed during this incorporation, and continue mixing until no lumps remain. Fold in the frozen blueberries. Divide the remaining batter evenly into three pans.
Bake each layer for about 25 minutes, or until a toothpick comes out clean and the cake has just started to pull away from the sides. Let the layers cool in the pan, then remove from pan onto a wire rack. Let the layers cool fully before frosting.
- 2 cups butter (4 sticks), softened
- 8 cups powdered sugar
- Juice and zest of two large lemons
- 1 tsp lemon extract
- 1 tsp vanilla
- 1 tsp. salt
- 1/4 heavy cream
Beat the butter until it is fluffy, then mix in the salt, vanilla, lemon juice, and lemon zest. Gradually add in the powdered sugar, scraping the edges of your bowl between installments. Beat until all the powdered sugar has been incorporated.
For the cake assembly, simply frost each layer of cake, and apply a thin crumb coat to the exterior of the cake. Once the crumb coat has set, apply an additional layer of frosting to the top and sides of the cake. If desired, you can also sprinkle blueberries between the cake layers, on top of the frosting. I made a ring around the top of the cake with blueberries, and added a few lemon slices on top.