Summertime Lemon Zest-Blueberry Layer Cake Recipe!
Ok, so it’s finally summer time! And we know you are all gearing up for the 4th to kick off the beginning of the sunny season! And we have the perfect cake recipe for your July 4th barbecue, or next gathering! This Lemon-Blueberry Layer Cake is a great, simple recipe that doesn’t require any special decorating to make you look like a professional! Layered with our Northwest Blueberry Jam, fresh local blueberry and finished with lemon zest whipped cream, this is a must try this summer!
Lemon-Blueberry Layer Cake
2 cups flour
2 teaspoons baking powder
½ cup sour cream
½ cup milk
1 tablespoon vanilla extract
1 tablespoon lemon zest
2 sticks butter, soften at room temperature
1 ½ cups sugar
4 eggs, also at room temperature
Lemon Zest Whipped Cream
1 cup heavy cream, cold
2 teaspoons lemon zest
1 teaspoon vanilla extract
¼ cup powdered sugar, sifted
Fresh Local Blueberries
Preheat your oven to 350 degrees F. Prepare 3 8 inch cake pans with butter and flour. Sift dry ingredients and set aside. Stir milk, sour cream, zest and vanilla in a small bowl, set aside. Using a stand up mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the sides after each egg, until well combined. Mix in the dry ingredients and milk mixture, alternating each one 2-3 times. Mix until just combined. Equally divide the batter into the three pans. Bake until a toothpick entered in the center of cake comes out clean, about 20 minutes. Turn out on cooling rack and let completely cool.
For the whipped cream, beat cold cream, vanilla, zest and powdered sugar with a whisk attachment or hand mixer until stiff peaks form.
To assemble- between each layer, spread Oregon Growers Blueberry Jam, fresh blueberries, and whipped cream. Top with third cake and finish with lots of whipped cream and fresh blueberries! Enjoy! Happy summer!