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Lemon Blueberry Cake
Ingredients
  • subheading: For the Cake:
  • 1 ¾ cup all purpose flour 210g, plus 1 tbsp to coat berries
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 1 ⅔ cup granulated sugar 333g
  • ¾ cup unsalted butter 170g, room temperature
  • 3 egg whites room temperature
  • ½ cup whole milk 120ml, room temperature
  • ½ cup sour cream 120ml, room temperature
  • ⅓ cup lemon juice 60g, fresh
  • 1 tbsp lemon zest
  • 1 tbsp vanilla extract 15mL
  • 1 ⅓ cup blueberries 180g, fresh
  • subheading: For the Reduction:
  • 1 tbsp water 15mL
  • 1 ½ cup blueberries 203g, fresh
  • 1 tbsp granulated sugar
  • 1 tbsp lemon juice fresh
  • subheading: For the Lemon Buttercream:
  • 1 ½ cups unsalted butter 339g, room temperature
  • 6 cups confectioners' sugar 720g
  • 3 tbsp lemon juice 45g
  • ¼ tsp kosher salt
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