Delicious Lemon Blueberry Buttermilk Pound Cake with Vanilla Swiss Meringue Buttercream Recipe

Are you a fan of lemon, blueberry, and cake? If so, you’re in for a treat with this Lemon Blueberry Buttermilk Pound Cake with Vanilla Swiss Meringue Buttercream Recipe. This delicious dessert is perfect for any occasion, from a simple afternoon snack to a fancy dinner party. The combination of lemon and blueberry gives it a refreshing taste, while the Swiss meringue buttercream adds a rich and creamy texture. Plus, it’s easy to make and sure to impress your guests.

Ingredients

Before we get started, here are the ingredients you’ll need:

For the Cake:

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup buttermilk, room temperature
• 1 1/2 cups fresh blueberries

For the Vanilla Swiss Meringue Buttercream:

• 4 large egg whites
• 1 cup granulated sugar
• 2 cups unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Instructions

Now, let’s get started with the step-by-step instructions:

For the Cake:

1. Preheat your oven to 350°F and prepare a 10-inch bundt pan by greasing it with butter and dusting it with flour.
2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the lemon zest and juice.
5. Slowly add the dry ingredients to the wet mixture, alternating with the buttermilk until everything is fully incorporated.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10-15 minutes before removing it and allowing it to cool completely on a wire rack.

For the Vanilla Swiss Meringue Buttercream:

1. In a heatproof mixing bowl, whisk together the egg whites and sugar until well combined.
2. Place the bowl over a saucepan filled with simmering water and continue whisking until the sugar has dissolved and the mixture reaches 160°F on a candy thermometer.
3. Remove the bowl from the heat and beat the mixture on high speed until stiff peaks form and the mixture has cooled to room temperature.
4. With the mixer on low speed, gradually add the butter until fully incorporated.
5. Mix in the vanilla extract until everything is well combined.

Assembly:

1. Once the cake has cooled completely, use a serrated knife to level the top if needed.
2. Place the cake on a serving plate and spread a thick layer of buttercream on top, smoothing it out with a spatula.
3. Repeat with additional layers if desired.
4. Garnish with fresh blueberries and lemon slices.

Conclusion

This Lemon Blueberry Buttermilk Pound Cake with Vanilla Swiss Meringue Buttercream Recipe is a perfect dessert to share with family and friends. The combination of lemon and blueberry gives it a refreshing taste, while the Swiss meringue buttercream adds a rich and creamy texture.