1-Getting started: with this Blueberry Lemon Creme Cake is fun and straightforward. Begin by preheating your oven to 350°F and preparing your pans, which sets the stage for even baking. Follow these steps closely to create a cake that’s light, flavorful, and full of fresh tastes.

2-First, prepare three 6-inch round cake pans by buttering and flouring them, and you can wrap them with wet fabric strips for even baking. In a medium bowl, beat together ½ cup whole milk, ½ cup sour cream, 3 egg whites, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 tablespoon vanilla extract; set aside.

3-Next, in another bowl, sift together 2 cups all-purpose flour, 1⅔ cups granulated sugar, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt. Remove 1 tablespoon of this flour mixture and toss it with 1⅓ cups fresh blueberries to keep them from sinking.

4-Then, beat ¾ cup unsalted butter until creamy, add the dry ingredients on low speed until sandy, and slowly pour in the wet mixture. Mix until just combined and fold in the flour-coated blueberries by hand.

5-Divide the batter evenly among the pans and bake for about 30 minutes, or until the centers are springy. Cool in the pans for 15 minutes before transferring to wire racks.

6-For the Reduction: Freeze ½ cup of the 1½ cups fresh blueberries. Cook the remaining 1 cup fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon water over medium-low heat until the berries burst. After mashing and simmering, reduce by half, then strain and chill the reduction.

7-For the Lemon Buttercream: Beat 1½ cups unsalted butter with ¼ teaspoon kosher salt until fluffy. Gradually add 6 cups confectioners’ sugar, then beat in 3 tablespoons fresh lemon juice until you reach the right taste and consistency. Mix about 1 cup of the frosting with the chilled blueberry reduction gradually for the perfect flavor.

8-To Assemble: Pipe a thick ring of lemon buttercream around the edge of each cake layer, fill the center with blueberry buttercream, and stack the layers. Frost the outside with lemon buttercream, smooth with an offset spatula, pipe dollops around the top, and add the frozen ½ cup blueberries inside. Refrigerate for 20 minutes before slicing. The total preparation time is 30 minutes prep, 35 minutes cooking, and 35 minutes cooling, for about 1 hour and 40 minutes overall.