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Blueberry & Lemon Cake

This blueberry and lemon cake is a heavenly combination! Each bite is a burst of bright flavors, including lemon cake, lemon pastry cream, blueberry compote and blueberry cream cheese frosting.
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Prep Time 25 minutes
Cook Time 2 hours 15 minutes
Servings 12 slices

Ingredients
  

Lemon Pastry Cream

  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp lemon zest (about 2 lemons)
  • 4 large egg yolks
  • 1 1/2 cup whole milk
  • 1/4 cup (60 ml) fresh lemon juice (about 1-2 lemons)
  • 1 tbsp vanilla powder or fresh vanilla bean
  • 2 tbsp butter

Blueberry Compote

  • 1 cup (190 g) frozen wild blueberries
  • 1/2 cup (95 g) frozen blueberries
  • 1/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp water

Lemon Cake

  • 1 1/2 cup (300 g) granulated sugar
  • 2 tbsp lemon zest (about 2 lemons)
  • 1 cup (200 g) butter, room temperatured
  • 1/2 cup oil
  • 2 1/2 cup flour
  • 2 tbsp cornstarch
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 4 large egg whites
  • 1/2 cup sour cream
  • 1 cup milk
  • 1 tsp vanilla

Lemon Syrup

  • 2 tbsp lemon juice
  • 1/4 cup powdered sugar

Blueberry Cream Cheese Frosting

  • 8 ounce cream cheese, room temperatured
  • 1 1/2 cup powdered sugar
  • 1/2 cup freeze dried blueberries
  • 1 stick butter, room temperatured
  • 2 tbsp vanilla extract

Instructions
 

Lemon Pastry Cream

  • In a medium saucepan, heat up the milk with the vanilla until it starts to steam. If you boil it, you can set it aside for 10-15 minutes before proceeding.
  • In a medium mixing bowl, whisk together the egg yolks, lemon juice, lemon zest, sugar, and cornstarch.
  • Slowly whisk in the steaming milk into the egg yolk mixture, adding a little milk at the time until completely combined.
  • Pour the cream back into the sauce pan over medium heat, whisking non-stop.
  • Once thickened and you see a bubble, lower the heat and keep stirring for 1-2 minutes.
  • Pour into a heat proof form and whisk in the butter.
  • Cover with a plastic wrap, touching the surface of the cream.
  • Chill in the fridge until completely cooled.

Blueberry Compote

  • In a small saucepan, combine the wild blueberries, sugar, water, and lemon juice. Bring it to a simmer over medium heat for 10 min, stirring ocassionally.
  • Add the regular blueberries and simmer for another 8 minutes.
  • The compote will thicken up in once cooled but if there is too much liquid, then remove the berries into a bowl and allow the sauce to boil down. Then pour the remaining sauce into the bowl with the berries.
  • Cover with a plastic wrap and chill in the fridge until completely cooled.

Lemon Cake

  • Set the oven to 350℉ (180℃). Grease and line three 8'' (20 cm) round cake forms with parchment paper.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
  • In a large mixing bowl, whip the egg whites on high speed until stiff and fluffy. Set aside.
  • In a large mixing bowl, rub together the lemon zest with the sugar until fragrant.
  • Beat the butter with the sugar on high speed for 2-3 minutes or until creamy and fluffy.
  • Scrape down the sides and mix in the sour cream, oil, and vanilla.
  • Alternate adding in the dry ingredients and milk. Sift in the half of the dry ingredients and beat on low speed, add in half of the milk, and repeat until just combined. Use a spatula to ensure the bottom is mixed properly, but careful not to overmix.
  • Fold in the whipped egg whites gently with a rubber spatula.
  • Divide the batter into three cake form and bake for 25-30 minutes or until a skewer comes out clean (a few crumbs is fine) from the center of the cake. Allow the cakes to cool completely before assembling.

Blueberry Cream Cheese Frosting

  • In a large mixing bowl, mix the butter with the cream cheese until smooth.
  • Add the powdered sugar, freeze dried blueberries, and vanilla extract. Mix on low speed to incorporate the powders, then high speed until combined and fluffy.

Assembly

  • Place the lemon cake on a plate or stand and brush with the lemon syrup. The lemon syrup is made simply by combining the powdered sugar with the lemon juice.
  • Fill up half of the frosting in a piping bag with a star tip.
  • Pipe the border of the first cake layer with the frosting.
  • Fill the inside with half of the blueberry compote. Top off with the lemon pastry cream until leveled with the frosting border.
  • Place another cake layer on top. Repeat the process.
  • Top off with the last cake layer and cover with the frosting. Pipe optional shapes on top.
  • Decorate with lemons and fresh blueberries, and chill for at least 1 hour.
  • Slice and enjoy!