My brother texted me a few days before his wife’s birthday asking if I would help him bake her birthday cake. He would buy the ingredients, bring them over to my kitchen, and I would help him bake her cake. Well, I’m certainly down for teaching people how to bake cakes! However, I knew what he was really asking: “Hannah, if I buy all of the ingredients and conveniently bring them to your house, will you bake my wife’s birthday cake?” And my answer was and always will be, “Of course.” Because, as you all know, I LOVE to bake!
My brother did the research and found this cake pinned to his wife’s Pinterest board – Lemon Blueberry Cake with Lemon Buttercream Frosting. I followed the recipe exactly as written from the blog Cooking Classy, which you can find here.
For the top of the cake, I took some frozen blueberries out of the freezer, ran them under warm water until they defrosted, then laid them out to semi-dry on some paper towels. Once they weren’t drenched in water, I poured some sugar in a bowl and rolled the blueberries around in the sugar until there was a thick layer of glittering sugar on each blueberry, then dumped them on top of the cake. Because the blueberries were still a little wet, the sugar caused them to eventually seep this beautiful purple syrup on top of the cake that slowly trickled over the sides of the cake, which was a nice (albeit unplanned) touch!
My husband said that this was the best cake I have ever made. I’m not sure how seriously to take him as a) he’s my husband so he has to say nice things like that and b) he says that about every cake I make. I will say, though, that if you are looking for a light, summery, mostly sweet but slightly tart cake, this is an excellent choice!
Lemon squeeze and berry pop,
HK