Ingredients:
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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