Lemon Blueberry Cake #desserts #cakes #easy #healthy #blueberry

My lemon blueberry cake is overflowing with excellent regular flavors thus invigorating! This sodden, simple to make cake is loaded up with delightful blueberry and lemon buttercream. It's one of my most mainstream cakes and an undisputed top choice so I trust you get an opportunity to prepare one up!

Quit everything and make this lemon blueberry cake on the off chance that you love blueberries! This cake is past sodden, with the ideal punch from lemon pizzazz and juice. I isolated my buttercream into two clumps; one is enhanced with a blueberry decrease while the other is all lemon.

I don't know whether my small depiction is doing the cake any equity however it was soooo acceptable! I truly adored it as a bare cake on the grounds that the cake itself is so scrumptious it truly needn't bother with a great deal of icing, you would prefer not to veil the flavor with an excess of sugar.

Also try our recipe : COFFEE AND COCONUT MILK POPSICLES #healthy #recipe #coffee #coconut #milktea

Ingredients :

For the Cake:

• 1 ¾ cup all purpose flour 210g, plus 1 tbsp to coat berries
• 1 ½ tsp baking powder
• ¼ tsp kosher salt
• 1 2/3 cup granulated sugar 333g
• 3/4 cup unsalted butter 170g, room temperature
• 3 egg whites room temperature
• 1/2 cup whole milk 120ml, room temperature
• 1/2 cup sour cream 120ml, room temperature
• ⅓ cup lemon juice 60g, fresh
• 1 tbsp lemon zest
• 1 tbsp vanilla extract 15mL
• 1 1/3 cup blueberries 180g, fresh

For the Reduction:

• 1 tbsp water 15mL
• 1 1/2 cup blueberries 203g, fresh
• 1 tbsp granulated sugar
• 1 tbsp lemon juice fresh

For the Lemon Buttercream:

• 1 1/2 cups unsalted butter 339g, room temperature
• 6 cups confectioners' sugar 720g
• 3 tbsp lemon juice 45g
• 1/4 tsp kosher salt

Instructions :

For the Cake:

1. Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well.
2. Sift the dry ingredients including the sugar together in a large bowl.
3. Beat the wet ingredients together in a medium bowl.
4. In a small bowl, add blueberries and lemon zest. Coat with about 1-2 tbsp flour.
5. Add the wet to the dry and mix until just combined. Fold in blueberry/lemon zest at the very end and mix until just combined.
6. Divide the mixture evenly into the cake pans.
7. Bake at for about 30 minutes or until the centers are springy to the touch.

For the Reduction:

1. Put ½ cup of blueberries in the freezer.
2. In a small saucepan over medium-low heat, combine 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water and 1 tbsp granulated sugar. Mash and stir for a minute then reduce to a simmer. Simmer until reduced by half then strain into a small bowl to chill.

Source : bit.ly/2WDOcYI

Read more our recipe : Healthy Peanut Butter Skillet Cookie #desserts #cakes #cookies #party #easy