This Tender Blueberry Lemon Cake Is a Summer Stunner
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Jocelyn Delk Adams of Grandbaby Cakes has officially outdone herself. She recently posted this blueberry lemon cake to her blog, and it’s the perfect project to bake during the heart of blueberry season. With moist layers of tender cake studded with juicy blueberries, this recipe looks as good as it sounds.
Despite admitting in the post that she doesn’t love blueberries raw, she clearly knows what to do with them in baked goods. “I’ve made blueberry lemon desserts in every possible form and this is actually my second cake with the flavor profile,” she says. She brings out the sweet and zingy sides of the cooked fruit by adding them to a batter that draws on sour cream for moisture, and lemon for tartness. It takes patience to bring it all together and gently fold in the berries, but the payoff is worth the effort. Thankfully, the frosting is a pretty simple combination of blueberry jam, lemon zest and juice, butter, cream cheese, and confectioners’ sugar.
A lot of the fun with this cake comes in the assembly. After the cakes have cooled, you add a crumb coat, followed by the rest of the frosting. Then, to get that gorgeous ombré look, Jocelyn suggests spreading a thin layer of blueberry jam on the bottom of the cake and then smoothing “the sides of the frosting to create a faded look.” Then, you just top with fresh blueberries and lemon zest.
“This cake feels dressy and elegant but classic,” Jocelyn says of her latest creation. “The textures are so moist and tender, and that lemon bursts through in the best way!” I’m sold.
Get the recipe : Blueberry Lemon Cake from Grandbaby Cakes
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Naomi Tomky
Contributor
Seattle-based writer Naomi Tomky uses her unrelenting enthusiasm for eating everything to propel herself around the world as an award-winning food and travel writer.
Source : food
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