I wish I could remember how I came up with this delicious cake. Because that would be one of my very rare genius moments.
Everyone can tell you how perfect it is when blueberry and lemon go together. And I love this combination! I’ve made blueberry lemon curd shortbread tart, lemon blueberry bread, and these blueberry crumble bars. I just hope that you won’t find my website too boring about baking with too many blueberries.
I guess I wanted to elevate that cake game a little bit, and make a more delicate and pretty dessert for this beautiful spring time. So I added home-made blueberry sauce, whipped cream and fresh blueberries between the lemon cake layers. At the end I frosted the whole cake with more whipped cream and coated it with shredded white chocolate.
I can’t explain how delicious this cake was. Maybe the lemon cake, the blueberry filling, the whipped cream, the white chocolate coating. Or maybe everything combined. You just have to try it! I would suggest one thing for anyone who prefers desserts with less sugar. Try whipping your cream without sugar because the white chocolate coating is quite sweet naturally.
Ingredients (one 6-inch layered cake)
1 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream, room temperature
1 tablespoon grated lemon zest
1/4 cup lemon juice (from one lemon)
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 1/2 cups fresh blueberries
1/4 cup water
2 cups heavy cream
2 tablespoons powdered sugar
2 cups fresh blueberries
2 cups grated white chocolate
Preheat oven to 350F. Grease four 6″ cake pans.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, lemon zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Divide batter evenly (about 3/4 cup batter each) among prepared cake pans. Transfer pans to oven and bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.
Beat heavy cream with powdered sugar until the mixture holds stiff peaks. Place into the fridge to chill.
To assemble, place one cake layer on the serving late and spread with blueberry sauce. Gently spread the whipped cream on top, and scatter with blueberries. Top with another cake layer and repeat the same process until you place the last cake layer.
Frost the top and sides of the cake with the remaining whipped cream. Press white chocolate around the sides of cake and place blueberries on top. Refrigerate until ready to serve.
Before serving, sprinkle powdered sugar on top.