![]() ![]() Because we like fruit with our breakfast. Use an offset spatula or a bench knife to smear the blueberry jam on the sides by holding it at a straight angle against the cake and gently spinning the turntable.Ecause it’s Monday. (For a more rustic look, skip the sieving and simply dab the chunky jam onto the cake, expecting some large bits to fall off in the process.) Then randomly dab the sieved jam onto the sides and top of the cake. To frost the cake: Remove the cake from the refrigerator and cover the cake with a final, even layer of frosting.įor the most refined look, pass the tablespoon of reserved blueberry jam through a sieve to move out any large bits of blueberry. Cover and set aside the unused frosting at room temperature. Use any remaining frosting in the piping bag and/or frosting from the bowl to apply a thin layer of frosting to the top and sides of the cake (a crumb coat), then set it in the refrigerator to chill for 15 to 20 minutes. ![]() If making a 6" cake, repeat this process with the second layer of cake.įor the final layer, center the remaining cake on top, bottom-side up, and press it gently into place. Use an offset spatula to smooth it into an even layer, spreading it to the edges of the frosting dam. This will keep the blueberry jam in place.įill the circle of frosting with half of the remaining blueberry jam (about 1/4 cup or 85g) if making a 6" cake or all of it if making an 8" cake. Pipe a 1/2"-tall circle of frosting (a dam) around the perimeter of the cake. Tuck strips of waxed or parchment underneath the edge of the cake to keep the plate clean during assembly. Set the plate on top of a turntable or lazy Susan. Place the first layer of cake bottom-side up on the plate. Place a quarter-sized dollop of frosting in the center of the serving plate to keep the bottom layer from moving. To assemble the cake: When the cake layers are cool, level them by cutting the dome off each layer (this is called "torting the cake"), if necessary. Measure and set aside 1 tablespoon (about 18g) of blueberry jam to use on the outside of the cake. Add about 1 1/4 cup (about 260g) of frosting to the bag (no need to be precise here), leaving the rest in the bowl. Then gradually increase the mixer speed to high to combine and aerate the ingredients, about 2 minutes, or until the mixture is fluffy.įit a large pastry bag with a plain round tip, about 1/2" in diameter (we like Ateco #807). With the mixer on low speed, slowly add the confectioners’ sugar, lemon zest, and lemon juice until combined. To make the frosting: In the bowl of a stand mixer fitted with the whisk, beat together the butter, vanilla, lemon emulsion, and salt until fluffy and pale yellow in color. Remove the pan from the heat and set aside to cool completely. Place the saucepan over medium-low heat and cook, stirring occasionally and mashing some of the blueberries with a fork, until a thick, chunky jam forms, about 5 minutes. To make the blueberry filling: In a small saucepan, combine the blueberries, lemon zest and juice, and sugar. While the layers cool, prepare the filling. Brush 1 1/4 tablespoon (about 17g) of additional soak onto the bottom of each 6" cake layer or 2 tablespoons (about 25g) on the bottom of each 8" layer so both sides are soaked. Run an offset spatula or dull knife around the edge of each pan, and turn the cakes out onto a rack to cool completely. Brush or spoon about 1 1/2 tablespoons (17g) of soak onto the top of each 6" cake layer or 2 tablespoons (about 25g) on each 8" layer. To make the soak: In a small bowl, combine the water, lemon juice, and confectioners’ sugar whisk to dissolve the sugar. Remove the cakes from the oven and place on a rack to cool for 10 minutes while making the soak. Sprinkle the blueberries on top of the batter, distributing them evenly among the pans.īake the lemon blueberry cake for 30 to 35 minutes, or until the cakes just begin to pull away from the edges of the pan and feel firm to the touch. Each 8" pan will hold approximately 2 1/2 cups (about 506g) of batter. Each 6" pan will hold approximately 1 2/3 cups (about 337g) of batter. Portion the batter evenly into the prepared pans, gently smoothing the top. If not, beat for an additional minute at medium speed. The batter should look smooth, fluffy, and off-white in color. Add this mixture to the mixing bowl in 3 additions, beating the batter at medium speed for 1 minute and scraping the bowl after each addition. In a separate measuring cup or small bowl, combine the milk, vanilla, and lemon emulsion. Scrape the sides of the bowl after each addition. all-purpose flour: What's the difference, and how do I substitute?Īdd the whole eggs one at a time, followed by the egg whites, beating on medium speed. ![]()
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