Lemon Blueberry Tranche Cake

This Lemon Blueberry Tranche Cake harmoniously blends the traditional flavors of a classic sponge cake with the bright, refreshing notes of lemon and the sweet burst of blueberries. The layers are filled with a zesty lemon cream and topped with a light blueberry glaze, creating a delightful balance of sweetness and tartness. Perfect for any occasion, this cake is not only visually stunning but also meets dietary preferences for a light dessert.

Ingredients:

• 4 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 6 large eggs
• 1 cup buttermilk
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)
• 1 tablespoon milk (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 60x40 cm baking pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, until fully incorporated.
6. Mix in the lemon juice and lemon zest until just combined.
7. Gently fold in the blueberries, being careful not to break them.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
11. For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth.
12. Once the cake is cool, drizzle the glaze over the top and let it set before slicing.