1 pint fresh blueberries + more for garnish
¾ cup sugar
- Students seeking sugar daddies for tuition, rent
- Seattle-based seafood company shuts down
- What's the top spelling 'mistake' in Washington state? The answer could make you sick
- UW receiver Isaiah Renfro opens up about depression, announces he's leaving team
- Seattle-area home prices set record; 2nd-fastest rising in nation
Most Read Stories
2 tablespoons fresh lemon juice
2½ cups cake flour
1 teaspoon baking soda
¾ teaspoon kosher salt
8 ounces (2 sticks) unsalted butter, softened
1½ cups sugar
2 teaspoons lemon zest
3 large eggs
1 teaspoon vanilla
1 cup buttermilk
1 tablespoon fresh lemon juice
Blueberry Chantilly Cream Frosting
1½ cups heavy cream
¼ cup powdered sugar
3 tablespoons reserved blueberry filling
1. For the filling: Combine the blueberries, sugar, lemon juice and salt in a saucepan. Bring to a slow boil over medium-low heat, and simmer for about 20 minutes, stirring and pressing down on the blueberries periodically, until thickened. Remove from heat and cool completely; it should settle into a jam-like texture. Place 3 tablespoons of the filling in a bowl, and set aside for the frosting.
2. For the cake: Preheat the oven to 350. Butter and flour two 8- or 9-inch round cake pans, and line the bottoms with parchment paper. Set aside.
3. Sift together the flour, baking soda and salt; set aside. Using a stand mixer, beat the butter, sugar and lemon zest until lightened and fluffy, about two minutes. Add the eggs, one at a time, scraping down after each addition. Add the vanilla and beat to combine.
4. Combine the buttermilk and lemon juice in a glass measuring cup.
5. Add the flour mixture and buttermilk mixture to the batter alternately in batches, beginning and ending with the flour, and mixing at low speed until just combined.
6. Divide the batter between the two cake pans and gently smooth the tops. Bake for about 25-30 minutes depending on the size of the pan, until the top springs back and a toothpick inserted into the center comes out clean. Let cool a bit, then turn the cakes out onto a wire rack to cool.
7. For the frosting: Using the stand mixer, beat the heavy cream and powdered sugar until stiff peaks form. Fold a third of the cream into the reserved filling, then fold that mixture back into the cream until well-combined. If the filling seems too stiff, stir in a little bit of water to loosen it.
8. To assemble: Cut the domed tops off the cakes so they sit flat. Place one of the layers on a serving plate. Spread the filling over the top. Place the other layer, top side down, on top of the filling. Frost the exposed top and sides of the entire cake. Garnish with blueberries, if desired.
Amanda Gold, The San Francisco Chronicle