Description
This moist, citrus-infused sponge cake is the ultimate summer treat, balancing the tartness of fresh lemons with the sweetness of sun-ripened blueberries. Layered with a velvety lemon buttercream and a concentrated blueberry reduction, this dessert offers a bright, refreshing profile. The addition of sour cream and perfectly folded berries ensures a tight, tender crumb that stays moist and flavorful in every bite.
Ingredients
2 cups all-purpose flour
1 2/3 cups granulated sugar
2 1/4 cups unsalted butter, softened
1/2 cup full-fat sour cream
6 tbsp fresh lemon juice
2 3/4 cups fresh blueberries (divided for cake and reduction)
1 cup milk
4 large egg whites
1 tbsp lemon zest
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
Instructions
Preheat oven to 350°F and grease/flour three 6-inch round cake pans.
Whisk milk, sour cream, egg whites, lemon juice, zest, and vanilla in a medium bowl until smooth.
Sift flour, sugar, baking powder, and salt together in a large bowl and toss 1 3/4 cups of blueberries in a small portion of this dry mix.
Beat the butter until creamy, incorporate the remaining dry ingredients until sandy, then slowly add wet ingredients.
Fold the flour-coated blueberries into the batter, divide into pans, and bake for 30 minutes or until centers are springy.
Cool the cakes completely on a wire rack.
For the reduction, combine 1 cup blueberries with sugar, lemon juice, and a splash of water in a saucepan over medium heat.
Simmer until berries burst and liquid reduces by half, then strain and chill until ready to use.
Notes
Ensure all dairy and egg ingredients are at room temperature for the best emulsion. The flour-dusted blueberries prevent sinking. Store the finished cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg