lovely lemon buttercream cake with blueberries

How To Make lovely lemon buttercream cake with blueberries

• 1

  First, make the Jam filling by combining prepared fruit with water and juice in a large saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly about 20 min or so. Add sugar, and return mixture to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary and let jam cool before using. Preheat oven to 350°F Line bottoms of two 8 inch round cake pans (if you have 6 inch, use those) with parchment. Spray parchment; set aside.
• 2

  Make the cake mixture by sifting together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, vinegar, butter, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
• 3

  On a low speed, alternately add flour mixture and milk mixture in two alternating batches(add flour mix, add milk mix, etc). Beat in eggs, one at a time then fold in the last remaining flour/milk batch. Do not overmix or use a high speed as that can cause the cake batter to toughen. Divide between 2 cake pans.
• 4

  Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, about 18-25 minutes. Remove from oven, and allow the layers to cool for 10 minutes in the pan, then carefully remove them from the pan to a wire rack. Peel the parchment paper from the bottoms of the layers and turn back over to cool completely.
• 5

  Now make frosting while the cake cools. Beat butter, powdered sugar (adding a little at a time), 3 tablespoons milk and lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
• 6

  On serving plate, place 4 pieces of wax/parchment paper around outer edge of plate to “catch” any frosting. Place 1 cake layer, rounded side up. Spread top of first layer with jam, then sprinkle ½ cup of fresh blueberries on top of jam filling. Place on the second layer and cover the top and sides with lemon frosting. Arrange remaining 1/4 cup blueberries on cake, sprinkle with lemon zest and arrange the top with the 5 twisted lemon slices. Gently tug to remove the wax/parchment paper and refrigerate for about 2 hours. Let cake stand at room temperature 15 minutes before slicing. Cover and refrigerate any remaining cake.
• 7

  Note: If you prefer, use buttermilk and omit the milk and vinegar from ingredient list for the cake. Tip: One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel. A handheld plane grater makes grating foods easy and can also is a wonderful tool for grating lemonds, oranges, fresh nutmeg and garlic. This kitchen tool in available in stores that carry kitchen utensils such as Kohls, Target, Bed, Bath and Beyond, Walmart.
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