Lemon Blueberry Cake


For the Cake:

1/2 c whole milk 120ml, room temperature

1/2 c sour cream 120ml, room temperature

1 ½ teaspoons baking powder

¼ teaspoon kosher salt

1 tablespoon vanilla extract 15mL

1 2/3 c granulated sugar 333g

1 ¾ c all-purpose flour 210g, plus 1 tbsp to coat berries

3 Egg whites at room temperature

1 tablespoon lemon zest

3/4 c unsalted butter 170g, room temperature

⅓ c lemon juice 60g, fresh

1 1/3 c blueberries 180g, fresh

For the Reduction:

1 tablespoon lemon juice fresh

1 1/2 c blueberries 203g, fresh

1 tablespoon granulated sugar

1 tablespoon water 15mL

For the Lemon Buttercream:

1/4 teaspoon kosher salt

6 c confectioners’ sugar 720g

3 tablespoons lemon juice 45g

1 1/2 c unsalted butter 339g, room temperature

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