Blueberry Lemon Swirl Cake (Print Version)
# Ingredients:
01 -
2 1/2 cups all-purpose flour.
02 -
2 teaspoons baking powder.
03 -
1/2 teaspoon baking soda.
04 -
1/4 teaspoon salt.
05 -
1/2 cup unsalted butter, room temperature.
06 -
1 1/2 cups granulated sugar.
07 -
3 large eggs, room temperature.
08 -
1 tablespoon lemon zest.
09 -
1/4 cup fresh lemon juice.
10 -
1 teaspoon vanilla extract.
11 -
1 cup buttermilk.
12 -
1/2 cup blueberries, plus more for decoration.
13 -
1/2 cup lemon juice (for curd).
14 -
1 tablespoon lemon zest (for curd).
15 -
1/2 cup sugar (for curd).
16 -
2 egg yolks.
17 -
4 tablespoons butter (for curd).
18 -
1/2 cup blueberries (for sauce).
19 -
1/4 cup sugar (for sauce).
20 -
2 tablespoons water.
21 -
1/2 cup butter (for frosting).
22 -
2 cups powdered sugar.
23 -
2-3 tablespoons heavy cream.
24 -
1 teaspoon vanilla (for frosting).
# Instructions:
01 -
Heat oven to 350°F, prepare two 8-inch cake pans.
02 -
Whisk flour, baking powder, baking soda, and salt.
03 -
Cream butter and sugar, add eggs, lemon zest, juice, and vanilla.
04 -
Alternate dry ingredients and buttermilk, fold in blueberries.
05 -
Divide batter between pans, bake 25-30 minutes.
06 -
Cook lemon juice, zest, sugar, and yolks until thickened, add butter.
07 -
Cook blueberries with sugar and water until thickened.
08 -
Beat butter, gradually add sugar, cream, and vanilla until fluffy.
09 -
Layer cake with curd, frost, then swirl blueberry sauce on top.
# Notes:
01 -
Components can be made ahead.
02 -
Store in refrigerator.
03 -
Perfect for summer occasions.