Lemon-Blueberry Layer Cake

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READY IN: 50mins
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Prepare three 8" round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
  • Sift dry ingredients into medium bowl.
  • Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
  • Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
  • In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
  • Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
  • Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
  • Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
  • Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
  • Frost with Recipe #477445 or your choice.
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