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Blueberry Lemon Layer Cake

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Notes:

Eggs

Flour

Fresh lemons

Buttermilk

Moisture: brown sugar and eggs

Blueberries and fruit additions

Cream cheese

Make Ahead & Freezing Instructions

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Ingredients

Cake layers

1 cup (230g) unsalted butter, softened to room temperature

1 and 1/4 cups (250g) granulated sugar

1/2 cup (100g) packed light brown sugar

4 large eggs, at room temperature (see note 1)

1 Tablespoon pure vanilla extract

3 cups (345g) sifted all-purpose flour, (spoon and leveled, see note 2)

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup (240ml) buttermilk

2 Tablespoons lemon zest

1/2 cup lemon juice (3 medium lemons)

1 and 1/2 cups blueberries (250g), fresh or frozen (if frozen, do not thaw)

1 Tablespoon all-purpose plain flour

Cream Cheese Frosting

250g mascarpone cheese, softened to room temperature

125g unsalted butter, softened to room temperature

470g icing sugar

2 tablespoons double cream (30% or more fat)

1 teaspoon pure vanilla extract or bean paste

pinch salt

Method

Preparation

Make the cake layers

If you only have ONE cake pan, you will need to mix and bake three layers separately.

Do not mix everything in one go and then bake a bit each time as the cake mixture should not sit around before it gets baked.

So, first weigh your two mixing bowls, empty. e.g. wet bowl = 121 g and dry bowl = 136 g

If you only have ONE cake pan: weigh the wet bowl again and work out the total weigh of the wet mixture, e.g. bowl+wetmix weighs 881 g minus 121 g for the bowl leaves 760 g of wet-mixture.

Divide the wet-mixture weight by three to get the amount you need for each layer, e.g. 760 / 3 = 250 g per layer (rounded down to nearest 10 g).

If you only have ONE cake pan: weigh the dry bowl again and work out the total weigh of the dry mixture, e.g. bowl+drymix weighs 504 g minus 136 g for the bowl leaves 368 g of dry-mixture.

Divide the dry-mixture weight by three to get the amount you need for each layer, e.g. 368 / 3 = 120 g per layer (rounded down to nearest 10 g).

If you only have ONE cake pan: Add the calculated amounts of dry mix to the wet. This will likely require a third bowl, e.g. add 250 g wet mix to the new bowl then add 120 g dry mix. Mix it well.

Then add 1/3 of the total amounts for the other (acidic) ingredients at this step.

Mix these until just combined.

- 80g buttermilk

- 37 g lemon juice

- 14 g lemon zest

If you only have ONE cake pan: add 1/3 as many blueberries e.g. Add 85 g blueberries (rolled in flour)

If you only have ONE cake pan: spoon all the mixture into that pan.

If you only have ONE cake pan: remove the cake from the pan. Wash and dry the cake pan then go back and mix the ingredients for the second layer. Bake this layer and repeat it all for the third layer. The previously baked cakes are fine to sit out on the bench while the others are being prepared.

Make the frosting

Assemble and frost:

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