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Lemon Blueberry Cake | The Recipe Critic

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You could have by no means seen a fantastic and equally scrumptious cake as this lemon blueberry cake! Elegant, scrumptious, and match for any event, this cake will knock your socks off!

Cake is so basic! You’ll be able to serve it at events, get-togethers, or simply as a dessert in your dinner friends. Check out some extra of my favourite cake recipes like this butter pecan cake, this Tiramisu, and particularly this Cinnabon cinnamon roll cake!

A lemon blueberry cake on a white platter with a quarter of it cut out so that you can see the inside.

Lemon Blueberry Cake Recipe

Everybody likes cake! You begin out with a small slice, and shortly, you may have eaten the entire thing! No? Is that simply me? Nicely… This lemon blueberry cake simply would possibly change that for you! The flavors in it are barely refined in order that they aren’t overwhelming, however on the similar time, they’re simply sufficient to maintain you wanting extra! It’s pure heaven in your mouth, and also you received’t resist coming again for that second (or third!) slice.

A cake that’s moist and scrumptious is a winner in my e book! This cake checks off these containers after which some. This lemon blueberry cake appears to be like delightfully fancy in order that I can use it as a ornament at a child bathe or a celebration, however then it doubles because the meals as nicely! Belief me once I let you know that you just don’t need to miss this cake… It’s good for any event, and your friends will love it!

Substances to Make Lemon Blueberry Cake

This cake is a murals! Anybody could make it so long as you persist with this elements record. Take a look at the recipe card on the backside of the put up for precise measurements.

Cake

  • Granulated Sugar:
  • Lemon Zest: You’ll need the zest from 2 giant lemons.
  • Cake Flour: I used cake flour as a substitute of all objective flour as a result of it cake it a greater texture.
  • Baking Powder and Baking Soda: These assist the cake to rise and get that delicate texture.
  • Salt: It will improve all the flavors within the cake.
  • Buttermilk: Should you don’t have any buttermilk readily available, don’t fear! You can also make it with solely two elements utilizing this recipe right here.
  • Lemon Juice: You should utilize the lemons that you just bought the zest from for the juice! Contemporary is finest!
  • Vanilla: Add a splash of vanilla to boost the candy flavors.
  • Vegetable Oil: In case you are questioning what makes a cake moist, that is it!
  • Egg Whites: These will bind the elements collectively.
  • Blueberries: You should utilize contemporary or frozen for this recipe.

Filling

  • Blueberry Jam: This creates the right texture for the filling.
  • Lemon Zest: It will add some contemporary, shiny taste to the blueberries.

Whipped Lemon Frosting

  • Butter: I used salted butter that was softened to room temperature.
  • Powdered Sugar: This dissolves simply making the frosting clean.
  • Lemon Zest: The extra lemon zezt, the higher! Having it in all 3 elements of the cake actually blends all of them collectively seamlessly!
  • Vanilla Extract: This provides a candy taste.
  • Heavy Cream: The cream will mix every thing collectively creating the right consistency.
6 pictures showing how to mix the cake batter in a clear bowl.

How you can Make a Lemon Blueberry Cake

This cake takes a couple of steps however boy is it price it! Quickly you’ll be desirous to make all of the lemon blueberry meals you can get your palms on. It’s the most effective combo.

Cake

  1. Preheat the oven to 350°. Grease 2 8 inch spherical cake pans and put aside.
  2. In a small bowl mix the sugar with the zest of the lemons till aromatic.
  3. In a big bowl whisk collectively the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
  4. To the identical bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer simply till absolutely mixed.
  5. In one other bowl whip the egg whites till medium stiff peaks type. Then, fold ⅓ of the egg whites into the cake batter to loosen it up, adopted by the remaining egg whites. Fold till only some streaks of egg whites stay.
  6. Toss the blueberries with the remaining ¼ cup of flour. Fold into the cake batter till simply mixed.
  7. Separate the cake batter evenly into the 2 cake pans and bake for about 30-35 minutes, till a toothpick comes out clear and the middle of the cake springs again when flippantly pressed. Let cool utterly earlier than frosting.

Filling

  1. In a small bowl, mix the blueberry jam with the lemon zest. Refrigerate till prepared to make use of.

Whipped Lemon Frosting

  1. Place the delicate butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, till it’s a pale-yellow coloration.
  2. Add the powdered sugar and blend on low till it has been integrated. Add the lemon zest, vanilla, and three tablespoons of cream. Beat on medium-high for about 3 minutes, till gentle and fluffy. Then, scrape down the edges and backside of the bowl with a rubber spatula as wanted.
  3. For a softer frosting, add extra cream 1 tablespoon at a time till the frosting is the specified thickness. For this lemon blueberry cake, I like to recommend maintaining the frosting stiff sufficient to type thick peaks to frost the cake.

Meeting

  1. Place one cake spherical high down on the plate or cake stand.
  2. Use a piping bag with a big spherical or star tip to pipe a dam across the fringe of the cake to forestall the filling from popping out the edges. Fill the middle of the nicely with the blueberry jam filling.
  3. Place the second cake spherical on high of the primary, high down. Use the piping bag to pipe frosting throughout the skin and high of the cake. Use an offset spatula to clean the frosting. High with contemporary blueberries after which slices of contemporary lemon.
2 pictures showing how to make the blueberry filling and add it to the baked cake.

Measuring the Flour

You positively need to be additional cautious on this lemon blueberry cake recipe to measure your flour accurately! Including an excessive amount of flour to this cake is a typical mistake and may result in a dry cake. is the most typical mistake. Make it possible for after you set the flour into your measuring cup that you just use a knife to stage it off.

The side view of the lemon blueberry cake on a platter with a slice being taken out.

How you can Retailer Leftover Lemon Blueberry Cake

In case you are fortunate sufficient to have leftovers from this cake then you’re in for a deal with! This cake lasts for a couple of days and the leftovers style scrumptious! Simply retailer the leftover cake in a lined cake plate at room temperature. You don’t must refrigerate it. In truth, that dries out the cake and takes away among the taste.

A slice of lemon blueberry cake on a plate with a fork cutting into it.


Cake

  • Preheat the oven to 350°. Grease 2 8 inch spherical cake pans and put aside.

  • In a small bowl mix the sugar with the zest of the lemons till aromatic.

  • In a big bowl whisk collectively the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.

  • To the identical bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer simply till absolutely mixed.

  • In one other bowl whip the egg whites till medium stiff peaks type. Fold ⅓ of the egg whites into the cake batter to loosen it up, adopted by the remaining egg whites. Fold till only some streaks of egg whites stay.
  • Toss the blueberries with the remaining ¼ cup of flour. Fold into the cake batter till simply mixed.

  • Separate the cake batter evenly into the 2 cake pans and bake for about 30-35 minutes, till a toothpick comes out clear and the middle of the cake springs again when flippantly pressed. Let cool utterly earlier than frosting.

Whipped Lemon Frosting

  • Place the delicate butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, till it’s a pale-yellow coloration.

  • Add the powdered sugar and blend on low till it has been integrated. Add the lemon zest, vanilla, and three tablespoons of cream. Beat on medium-high for about 3 minutes, till gentle and fluffy. Scrape down the edges and backside of the bowl with a rubber spatula as wanted.
  • For a softer frosting, add extra cream 1 tablespoon at a time till the frosting is the specified thickness. For this cake, I like to recommend maintaining the frosting stiff sufficient to type thick peaks to frost the cake.

Meeting

  • Place one cake spherical high down on the plate or cake stand.

  • Use a piping bag with a big spherical or star tip to pipe a dam across the fringe of the cake to forestall the filling from popping out the edges. Fill the middle of the nicely with the blueberry jam filling.

  • Place the second cake spherical on high of the primary, high down. Use the piping bag to pipe frosting throughout the skin and high of the cake. Use an offset spatula to clean the frosting. High with contemporary blueberries and slices of contemporary lemon.



Serves: 8

Energy835kcal (42%)Carbohydrates145g (48%)Protein8g (16%)Fats27g (42%)Saturated Fats17g (85%)Polyunsaturated Fats1gMonounsaturated Fats7gTrans Fats1gLdl cholesterol71mg (24%)Sodium465mg (19%)Potassium265mg (8%)Fiber2g (8%)Sugar111g (123%)Vitamin A858IU (17%)Vitamin C9mg (11%)Calcium104mg (10%)Iron1mg (6%)

All dietary info is predicated on third celebration calculations and is barely an estimate. Every recipe and dietary worth will fluctuate relying on the manufacturers you utilize, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase Lemon Blueberry Cake



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