2 ¾ cups
all-purpose flour, plus 2 tablespoons, divided·
1 ¾ cups
granulated sugar· 1 ¼ teaspoons baking soda· 1 ¼ teaspoons baking powder· 1 teaspoon salt· 3 eggs, room temperature· 1 cup buttermilk· ¾ cup fresh lemon juice· ¾ cup vegetable oil· Zest of 3 large lemons·
1 ½ cups
blueberry juice (fresh or bottled)· 2 cups (4 sticks) unsalted butter, room temperature· 4 cups powdered sugar· 2 tablespoons meringue powder· 1 teaspoon vanilla· Milk, if needed
until smooth. Toss the blueberries with the 2 tablespoons flour, and fold the blueberries into the batter.
until golden and a toothpick comes out clean. Set pans on wire racks, cover loosely with a clean kitchen towel and cool completely.
juice will be syrupy. Cool completely.
Combine the powdered sugar and meringue powder and add by spoonfuls to the butter, while mixing on low. Add the vanilla and the reduced blueberry juice; increase speed to medium high and whip until light and fluffy, scraping the bowl occasionally, for 4-5 minutes Assemble the Cake:Remove the cakes from the pans, peel off the parchment paper, and level the tops if needed. Set one cake on a cake stand. Spread half the lemon curd over the cake (I like to pipe a “dam” of buttercream around the edge of the cake before spreading with the filling, to ensure the filling doesn’t leak out). Top with the second layer of cake and repeat with the rest of the lemon curd. Top with the third layer of cake.
to set before frosting with the final coat of buttercream. Pipe decorative swirls if you like, and garnish with fresh blueberries.
Also, the flavour will be better when cold, so you can refrigerate it to get it cold before you add the curd When the cake is cold, cut it in half andsandwich it together with the LemonCurd, then spread the topping all over the top and sides of cake
Not to mention, it's an incredibly pretty cakewith the fluted edges from the bundt pan, juicy blueberries studding the cake, a sweet-tart lemon glaze drizzled all over, and more fresh blueberries scattered around the edge