Lemon Blueberry Cake

Erin Kernan

Ingredients:

Lemon Blueberry Cake
2 3/4 cups and 2 tablespoon all purpose flour
1 3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (room temp)
1/2 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
6 tablespoon sour cream
4 large eggs
1/2 fresh lemon juice
2 tablespoons fresh lemon zest (approx 2 large lemons)
1/4 cup buttermilk
1 3/4 cups fresh blueberries

Cream Cheese Frosting
16 oz cream cheese (room temp)
1 cup butter (room temp)
11 cups powdered sugar
2 teaspoons vanilla extract

Blueberry Compote
2 cups blueberries
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 tablespoon lemon juice

Lemon Blueberry Cake Instructions:
1. Line two 9 inch round cake pans with parchment paper circles on the bottom and grease the sides. Preheat oven to 350 degrees.
2. Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
3. Add butter, oil, and sugar to a large mixing bowl and beat together until light in color and fluffy. (approx 1 1/2-2 minutes). Do not skimp on creaming time.
4. Add vanilla extract and sour cream and mix until well combined.
5. Add eggs one at a time, beating after each addition. Scrape down the sides of the bowl as needed.
6. Add half the dry ingredients to the batter and mix until mostly combined.
7. Combine lemon juice, lemon zest, and buttermilk and slowly add the mixture to the batter and mix until well combined.
8. Add the remaining dry ingredients and mix until well combined and smooth. Do not over mix the batter.
9. Toss blueberries in 1/2 tablespoon of cornstarch and gently toss until blueberries are coated. Fold into batter.
10. Divide batter evenly between the pans and bake for 25-30 minutes.
11. Remove cakes from the oven and place on cooling racks to cool completely.

Blueberry Compote Instructions
1. Whisk sugar and cornstarch in a small bowl and set aside.
2. Combine blueberries and lemon juice in a saucepan.
3. Add cornstarch/sugar mixture to fruit and cook on medium low heat for about 10 minutes, scraping the pan frequently to prevent burning. The compote is finished when thick and completely coats your spatula.
4. Let cool completely before layering between cakes.

Assembly
1. Only assemble when cakes and compote are completely cool.
2. With serrated knife, slice off the top domes of the cake if necessary.
3. Place a small dollop of icing directly onto the plate or cake board and spread. This will act as a 'glue' for the cake.
4. Place the cake in the center of the plate.
5. Completely ice the top layer of the cake, and make a wall around the edges to prevent the compote from leaking out. Be sure that there are no gaps or air bubbles in the icing layer or the wall.
6. Add blueberry compote to the center of the cake.
7. Add some icing to a piping bag, and pipe directly over top the blueberry compote, completely covering it. Make sure there are no gaps for it to leak out.
8. Place the second cake directly on top.
9. Ice and decorate as desired.