Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream will win your hearts.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/blueberry-lemon-cake

Ingredients

Makes about 12-14 servings
Blueberry Lemon Cake
3/4 cup (170g) butter, room temperature
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
lemon zest from 2 lemons
2 tbsp (30ml) lemon juice
2 1/4 cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
2/3 cup (160g) buttermilk
6 oz (170g) fresh blueberries
1 tsp (5ml) oil for coating the blueberries
1 tbsp (10g) flour, for tossing the blueberries Lemon Swiss Meringue Buttercream
5 (about 170g) egg whites
1 1/4 cup (250g) sugar
1 1/2 cup (340g) unsalted butter, room temperature, cut in pieces
lemon zest from 2 lemons
1 tsp (5g) lemon extract
1 pinch salt

1. Prepare the blueberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.

2. In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.

3. In a large bowl, mix butter with sugar and lemon zest until creamy. Add eggs, one at a time, beating until incorporated.

4. Add vanilla and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorp...