Blueberry Lemon Cake

inbloombakery.com

Carla Handte Power

subheading: FOR THE BLUEBERRY JAM:

18 oz (510 g) fresh blueberries

¾ cup (150 g) granulated white sugar

1 tbsp (15 ml) fresh lemon juice

subheading: FOR THE BLUEBERRY LEMON CAKE:

2 ¼ cups (281 g) all-purpose flour, spooned and leveled

1 ½ tsp baking powder

¼ tsp baking soda

½ tsp salt

10 tbsp (140 g) unsalted butter, softened

1 ½ cups (300 g) granulated white sugar

3 eggs, at room temperature

2 tbsp (8 g) lemon zest

1 cup (240 ml) buttermilk, at room temperature

9 oz (255 g) fresh blueberries

1 tbsp (8 g) all-purpose flour (for tossing the blueberries with)

subheading: FOR THE BLUEBERRY LEMON FROSTING:

¾ cup (168 g) unsalted butter, softened

4 oz (113 g) cream cheese, softened

¼ cup (80 g) blueberry jam

3 ½ cups (455 g) powdered sugar

1 tbsp (4 g) lemon zest

Directions at inbloombakery.com

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