Blueberry Filled Cake with Lemon Buttercream

This soft and fluffy lemon cake is filled with homemade blueberry preserves. It is frosted with lemon buttercream. I then decorated it with handmade candied flowers! 

Whisk together all of your dry ingredients, then mix in your butter until it looks like damp sand.

Whisk your milk, yogurt, lemon juice, lemon zest and vanilla extract in a jug.

Add your eggs to your dry ingredients and mix until smooth.

Slowly pour in your wet ingredients. Once smooth, pour into 2 8-inch pans and bake!

Heat blueberries with water until the fruit breaks down. Add sugar and cornstarch. Let it cool.

Beat butter with powdered sugar. Add lemon juice, lemon zest, vanilla, salt and cream. 

Take edible flowers and brush them with a whisked egg white. Sprinkle over sugar and let dry overnight.

Assemble your cake!

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