“They Call Her Marie” Sourdough Lemon-Blueberry Cake

By: Vonda Blandin, owner of Bleu Summit Bread Co. in Jasper Georgia.

Are you looking for an elegant, European South of France inspired themed cake? You’ve found it! We have made the perfect summer sourdough lemon blueberry cake. The deliciously moist cake is reminiscent of the summer of yesteryear . Great to enjoy anytime of the year, but this cake will surely be the talk of the party when you show up with this showstopper. Below are the directions for your perfect summertime flare.

You will need:

Cake Spatula

Turn Table

9” Round Layer Cake Pans

Wooden Spoon

Mixing Bowls

Plastic Wrap

Cake Ingredients

• 4 cups organic all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoon salt
• 3 cups organic white sugar
• 1 cup shortening
• 6 organic eggs
• 2 cups organic buttermilk
• 2 teaspoon pure vanilla extract
• 1 ½ cups organic blueberries fresh or frozen (Set aside, do not use in batter)
• ½ cup sourdough starter

Streusel Ingredients

• 3 Tablespoons butter
• ½ Cup organic white sugar
• ½ Cup organic All-Purpose-Flour

Lemon Buttercream Ingredients

• 2 cups unsalted butter
• 8-10 cups confections sugar
• 4 Tablespoons of milk 
• 2 teaspoons pure vanilla extract
• Pinch of sea salt 
• Lemon juice to taste

Blueberry Buttercream Ingredients

• 1 Cup blueberries
• ½ Cup organic white sugar

In a boiler on the stove, bring blueberries and sugar to a boil, until they are a syrup consistency. Set aside to cool. After cooling, take two cups of your lemon buttercream and combine with lemon buttercream. This is your blueberry buttercream for the middle of your cake. 

Directions 

Streusel:

Combine all streusel ingredients together using a fork until you have some large, some small, and some crumble clumps. After mixing ingredients together, set bowl aside for later use.

Directions for Cake

Mix all ingredients (EXCEPT BLUEBERRIES) together, do not overwork the batter. This is key for a great rise in your cake. Set mixed ingredients aside, and grease three 9’’ cake round pans. Grease pans with shortening, and sprinkle flour in the greased pans. Discard the excess flour. Pour equal parts of cake batter into greased cake rounds, only filling the rounds halfway. After pouring equal parts of the batter into the cake pans level out the batter. Take your blueberries and sprinkle them evenly across the top of one of the layers of cake batter. After you have sprinkled the blueberries evenly, sprinkle the streusel mixture across the top of the blueberries. One all layers of the cake are prepared; you are ready to bake!

Place the cake in the oven at 350 degrees. I know what you’re thinking, “OMG, she didn’t preheat the oven.” You’re absolutely right. I don’t believe in preheating. Why? Because it’s summer and it’s hot! I’ve gotten the same great results without preheating. Bake the cake for 30-40 minuets, as ovens do vary make sure to check your cake constantly. The tops of your layers should be golden brown. Insert a fork into the middle of the cake as the fork should come out clean. If it comes out clean your cake is ready to pull out of the oven. Allow cake to cool slightly in the pans. 

Simple Syrup 

• 2 tablespoons (to taste) lemon juice
• 1 cup organic white sugar
• 1 cup of warm water

Want to know the secret to the perfectly moist and supple cake? THIS. Simple syrup. Mix all your ingredients together, until all sugar is dissolved. If you want a more lemony taste, add more lemon juice to your mix! After your layers have cooled a bit, (I usually let them set for about an hour), baste your plain cake layers with a silicone brush. DO NOT BASTE THE BLUEBERRY LAYER. Let the simple syrup soak into one side of your plain layers. 

Take plastic wrap, unroll a sheet, and lay it across your table. Flip one layer at a time onto the sheet. You will need enough unrolled to wrap one layer at a time onto the sheet. After you have flipped your layer out onto the plastic wrap, and then baste the backside of the cake. After basting your cake, wrap the plain cake layers in plastic wrap and set aside. Now, take the blueberry cake layer and flip on top of the last sheet of plastic wrap, and baste the backside of layer. After wrapping your last layer, place all layers in the freezer for at least 24 hours. 

ASSEMBLING CAKE

So your cake is out of the freezer, what now? We are going to assemble this cake frozen for the prettiest outcome. This is the same rule of thumb for ANY cake that you make. Always work with frozen cake, and always do a crumb coat. What is a crumb coat? Keep reading, we are covering it! Unwrap your layers, make sure that they are not domed on the top if they are trim the top part until they’re all level layers.

After leveling the layers, we are going to assemble the cake. Place your cake board onto a turn table, place your plain layer of cake onto the turntable. Center this layer in the middle of the board. Spread your blueberry buttercream along the center of the layer outward. Make sure your buttercream layer is even.

Now for your blueberry cake layer, place it on top of the plain iced layer, place this one blueberry side up. Take more of your blue

berry frosting and repeat frosting step. After you have evenly distributed buttercream, take the final layer and flip upside down, and place on top of blueberry buttercream. 

Gather your mixing bowl with the lemon buttercream and get ready for your crumb coat. Divide your Lemon buttercream into two mixing bowls, then only working with one bowl of buttercream begin to rough ice your assembled cake layers. Scrape the cake down with spatula, and if there is any buttercream left over with crumbs in it discard.

Place your assembled cake into the freezer. Let this cake freeze for around two to three hours, until butter cream has become firm and stiff. Remove the cake from the freezer, and put back on to turn table, it’s time to decorate.

DECORATING CAKE

Blueberry buttercream and Lemon buttercream should be in separate mixing bowls. Using your spatula scoop a generous amount of lemon buttercream onto the top center of your assembled cake. Spreading in an outward and down motion, cover the entire cake with lemon buttercream. It does not have to be perfect, remember; we are going for a more rustic look. After you have iced your cake completely in lemon butter cream icing, you will then take the spatula and sparingly place the blueberry icing in different areas of the cake to make a marbling effect. The two buttercreams will blend to make a beautiful combination.  

Voila! You have created your first cake masterpiece! You can decorate this cake in whatever fashion you prefer. The last time I made this delicious delicacy, I used edible flowers right from my wildflower garden. I used blue bachelor button flowers, dehydrated lemon slices, and basil for pops of color. You can also use some of your left over blueberries to decorate the top. If you’re not serving the cake right away, you can store it in the refrigerator. Remove the cake from the refrigerator at least two hours before serving. Happy Baking!

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