Fluffy Blueberry Cake with Roasted Meyer Lemon Buttercream



Fluffy Blueberry Cake (Gluten-Free)
1/2 cup unsalted butter, at room temp
1/2 cup + 1/4 cup white sugar, divided
1/4 teaspoon kosher salt
1 teaspoon vanilla
2 egg yolks and egg whites, divided
1 1/2 cups + 1 tablespoon, divided GF all-purpose flour
1 teaspoon baking powder
1/3 cup whole milk
1 cup fresh blueberries

  • Preheat oven to 350° and grease an 8 or 9" square baking pan. 
  • Using a stand mixer, beat the butter with 1/2 cup sugar until fluffy. Mix in salt, followed by vanilla. Add 2 egg yolks, reserving the whites in a separate dish for later. Beat until completely smooth and incorporated. 
  • In a mixing bowl, combine the 1 1/2 cups flour and baking powder. Add the flour mixture to the batter, alternating with the milk. Mix on low until smooth.
  • Toss the blueberries with the reserved tablespoon of flour. Fold blueberries into the batter, taking care not to over-mix. 
  • In a separate mixing bowl, beat the egg whites with the reserved 1/4 cup sugar until foaming and soft peaks form.
  • Fold the egg white mixture into the batter until fully incorporated.
  • Pour the batter into prepared baking pan, bake for 40-45 minutes, until the edges have browned and the cake is cooked through.
  • Cool completely and remove from pan before frosting. 

 





 


Roasted Meyer Lemon Buttercream
1 Meyer lemon, sliced very thin with seeds removed
1 tablespoon white sugar
1/2 cup unsalted butter, at room temp
2 cups confectioners sugar

  • Preheat oven to 400° and line a baking sheet with foil. Place the Meyer lemon slices on top, spreading evenly across the pan. 
  • Sprinkle with sugar and bake for 10-12 minutes, rotating halfway through. Remove once the lemon slices are browned and sizzling. Set aside to cool. 
  • Using a food processor, pulse the lemon slices until chopped fine.
  • Using a stand mixer or electric beater, cream the butter. Add the confectioners sugar slowly, scraping the sides of the bowl as you go. 
  • Add the roasted lemon bits, continuing to mix until smooth and incorporated. Chill until ready to frost.