Blueberry Lemon Vintage Cake
Ingredients
Lemon Sponge
unsalted butter (softened)
110 g
vegetable oil
30 g
caster sugar
180 g
lemon zest
2 piece
egg (room temperature)
3 piece
buttermilk (room temperature)
180 g
vegetable oil
40 g
fresh lemon juice
30 g
vanilla extract
10 ml
plain flour
310 g
salt
1 g
baking powder
10 g
Homemade Blueberry Jam
fresh or frozen blueberries
250 g
caster sugar
60 g
lemon juice
15 g
Hybrid Buttercream
whole egg
4 piece
caster sugar
190 g
water
50 g
unsalted butter (softened)
650 g
Instructions
Preheat oven and prepare pans
Preheat the oven to 165°C. Line three 6-inch cake pans with parchment paper.
Mix lemon zest and sugar
Add the lemon zest and caster sugar to a mixing bowl. Mix together briefly until fragrant.
Cream butter with lemon sugar
Add the softened butter with the lemon sugar and cream until light, pale, and fluffy.
Add eggs one at a time
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Add wet ingredients
Add the buttermilk, lemon juice, vegetable oil, and vanilla extract to the cake batter.
Sift dry ingredients
Sift together the plain flour, baking powder, and salt.
Fold dry ingredients into batter
Gently fold the dry ingredients into the batter using a spatula. Do not overmix.
Divide batter among pans
Divide the batter evenly among the prepared cake pans.
Bake the cakes
Bake for 25–30 minutes or until the tops are lightly golden and a skewer inserted into the centre comes out clean.
Cool the cakes
Allow the cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Cook blueberry jam
Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally. As the blueberries soften, gently mash some of them with a spatula. Simmer for 10–15 minutes until thickened and jam-like.
Chill the jam
Transfer to a bowl, cover with cling film touching the surface, and chill completely before using.
Whisk eggs
Place the eggs in a stand mixer fitted with the whisk attachment and whisk on medium-high speed until thick, pale, and foamy, about 5 minutes.
Heat sugar syrup
Meanwhile, combine the sugar and water in a saucepan. Heat over medium heat until the syrup reaches 114–116°C.
Pour hot syrup into eggs
With the mixer running on high speed, slowly pour the hot syrup into the whipped eggs in a steady stream.
Cool the meringue base
Continue whisking until the bowl feels cool to the touch.
Add butter to buttercream
Add all of the softened butter at once. Continue mixing until the buttercream becomes smooth, fluffy, and fully emulsified.
Smooth the buttercream
Once the buttercream is light, white, and fluffy, reduce the mixer speed to low and mix for an additional 5–10 minutes to remove air bubbles and achieve an ultra-smooth finish.
Layer cake with jam and buttercream
Layer the lemon cake with blueberry jam and buttercream.
Apply crumb coat
Apply a crumb coat and chill.
Apply final coat
Finish with a smooth final coat of buttercream.
Decorate with vintage piping
Decorate using vintage piping techniques in various shades of blue buttercream.
Chill before serving
Chill briefly before serving.
Original recipe
Storage
Store in an airtight container. Buttercream may soften at room temperature.
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