My naked lemon blueberry cake is the perfect cake when you want a quick and simple spring or summer dessert. The lemon and blueberries give this cake a super fresh taste. The decorating is super easy since you don't have to frost the outside. If you prefer you can replace the blueberries with strawberries, blackberries, or raspberries.
Recipe-
Cake Batter:
3/4 cup unsalted butter, melted
1 cup + 2 tablespoons sugar
3 eggs room temperature preferred
3/4 Tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 Tablespoon baking powder
1/2 teaspoon salt
6 tablespoons greek yogurt
1/2 cup + 1 tablespoon milk
3/4 cup blueberries
Lemon Buttercream Frosting:
4 sticks butter
5 2/3 cups powdered sugar
1 tablespoons vanilla
2 teaspoons salt
3 tablespoons of lemon zest
2 tablespoons of lemon juice
Blueberry Sauce (Optional):
1/2 cup blueberries
2 tablespoons sugar
1 tablespoon water
Topping:
1/2 cup blueberries
Directions-
Cake: Preheat the oven to 350°F and grease and line with parchment paper three 6-inch pans. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Whisk the melted butter and sugar in a large bowl. Add in the eggs and vanilla extract. Mix the milk and ½ cup of the yogurt in a small bowl or liquid measuring cup. Beat the flour mixture into the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with flour, until just smooth. Fold the blueberries into the batter with a rubber spatula. Divide the batter evenly between the three pans. Bake until the cakes are lightly browned on top and the centers spring back when pressed, about 20-25 minutes. Let cakes cool for 15 minutes. Remove from pans and transfer to cooling racks and let cool 45 minutes to cool completely. Remove the parchment paper.
Buttercream: Beat the butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla extract, salt, lemon juice, and lemon zest. Beat the frosting on high until it whitens about 2 minutes. Put the frosting into a piping bag with a small star tip.
Blueberry Sauce:
Cook the blueberries, sugar, and water on medium high heat for 7-10 minutes.
Decorating:
Step 1: Place your first cake layer on a ten inch cardboard round.
Step 2: Pipe the buttercream on the first layer and continue with the rest of the layers.
Step 3: On the top layer after piping the buttercream place a small amounts of blueberry sauce all throughout the top. Once the sauce is where you would like it to be place the blueberries on.