For the lemon-blueberry preserve
3 cups blueberries, fresh or frozen
2tbsp sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
2-3 teaspoons grated lemon zest
For the lemon cake
8 ounces unsalted butter, at room temperature
1 1/2 cups sugar
2 tbsp grated lemon zest
1 1/2 teaspoons lemon extract
7 egg whites
3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cups milk
¼ c fresh lemon juice
Fresh blueberries, for decoration
Directions
Make the lemon-blueberry preserve Make a day ahead of the cake!!
1. In a heavy saucepan, combine the blueberries, sugar, lemon juice and lemon zest. Bring to a gentle boil over medium heat, stirring frequently to dissolve the sugar and mash up the berries.
2.Continue cooking, stirring often, for 20 minutes, until the preserves have thickened and are reduced to 1 cup. To check for proper thickness, place 1 to 2 teaspoons on a small glass plate and put it in the freezer until cold. Drag your finger through the thickened purée: a clear path should remain. If it’s not ready, cook 5 minutes longer and repeat the test. Let the preserves cool, then cover and refrigerate for up to 5 days.
2.Continue cooking, stirring often, for 20 minutes, until the preserves have thickened and are reduced to 1 cup. To check for proper thickness, place 1 to 2 teaspoons on a small glass plate and put it in the freezer until cold. Drag your finger through the thickened purée: a clear path should remain. If it’s not ready, cook 5 minutes longer and repeat the test. Let the preserves cool, then cover and refrigerate for up to 5 days.
Make the lemon cake
1. Preheat the oven to 350°F (175°C). Butter the bottom and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. In a mixer bowl, cream the butter, sugar, lemon zest, and lemon extract until light and fluffy. Gradually add the egg whites, 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.
3. Combine the flour, baking powder, and salt; whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients, lemon juice and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.
4. Scoop 1 1/2 cups of the batter into a small bowl. Divide the remainder equally among the 3 prepared cake pans, smoothing the tops with a rubber spatula. This gives you a “clean canvas” to work with. Add 1/4 cup of the Lemon-Blueberry Preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Using a skewer or paring knife, swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.
5. Bake for about 25 minutes, or until a cake tester or wooden toothpick stuck into the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in their pans for about 10 minutes, then turn out onto wire racks, carefully peel off the paper liners, and let cool completely, at least 1 hour.
Assemble the lemon-blueberry cake
1. Place a cake layer, flat side up, on a cake stand or serving plate. Spread half of the Lemon-Blueberry Preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally, place the third layer on top of the second and frost the sides and top of the cake with the Lemon Buttercream Frosting. Decorate with fresh blueberries. If you do several layers like I did then make sure you have enough of the preserves for each layer.
Lemon Swiss Meringue Buttercream
Makes about 5 cups
1 1/2 cups granulated sugar
6egg whites
1/8 tsp salt
3 sticks unsalted butter, at room temp
1 tbsp Lemon extract
2 tbsp lemon zest
1.Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2.Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total.
3. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. If it is still runny keep beating it will come together I promise.
4. Add in the lemon extract and the zest and continue beating 1 minute to reduce air bubbles.
Makes about 5 cups
1 1/2 cups granulated sugar
6egg whites
1/8 tsp salt
3 sticks unsalted butter, at room temp
1 tbsp Lemon extract
2 tbsp lemon zest
1.Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
2.Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total.
