Lemon Blueberry Marble Cake

more images HERE

Cake
2 sticks butter, room temperature
2 cups granulated sugar
2 tsp grated lemon zest
1 1/2 tsp lemon extract
7 egg whites
3 cups cake flour
4 tsp baking powder
1/4 tsp salt
1 1/4 cup whole milk
1 13 oz. jar blueberry jam

Lemon Buttercream Frosting
1 cup granulated sugar
1/4 cup water
2 eggs
3 sticks butter, room temperature
2 T freshly squeezed lemon juice
1 T grated lemon zest

Cake Instructions (layers can be made ahead and refrigerated/frozen)

1. Preheat oven to 350.
2. Grease and flour 3 eight-inch cake pans and line bottom with wax paper.
3. Cream together butter, sugar, lemon zest and lemon extract until fluffy.
4. Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
5. In another bowl, mix together flour, baking powder, and salt.
6. Alternating dry ingredients and milk, mix into the butter mixture. Beat one minute on medium speed to eliminate any lumps.
7. Set aside 1 cup of batter. Add 2 1/2 T blueberry preserves and mix well.
8. Divide remaining batter among the three cake pans.
9. By the teaspoon, drizzle the reserved batter mixed with preserves over the batter in the pans. Use a wooden skewer to swirl the blueberry batter into the lemon batter, without mixing it in.
10. Bake 25 minutes or until toothpick comes out clean and cake pulls away from the sides.
11. Let cool for 10-15 minutes in the pans; remove and finish cooling on wire racks.

Frosting Instructions

1. Combine sugar and water in a small pan. Bring to a boil over medium heat, stirring to dissolve sugar.
2. Continue boiling without stirring. Use a pastry brush and some water to wash down the sugar on the sides of the pan. Heat until syrup reaches soft ball stage (238 degrees). Remove from heat immediately.
3. In larger mixer bowl beat eggs briefly on medium speed.
4. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl (it will splash if it hits the beaters).
5. After syrup is added, raise speed to medium high and beat until fluffy and cooled, about 15-20 minutes.
6. Reduce speed to medium low and gradually add softened butter, 2-3 T at a time, beating after each addition.
7. Add lemon juice and zest.

Assembly Instructions
Place one layer on cake stand and spread with half the blueberry preserves. Place second layer on top and spread with remaining preserves. Add third layer and frost cake on top and sides with buttercream frosting. Garnish with blueberries and lemon slices.