Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, blueberry lemon cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. This Lemon Blueberry Cake is tangy, sweet, moist, and creamy. Soft lemon cake layers + sweet blueberry filling + ultra creamy lemon cream cheese frosting.
Blueberry Lemon Cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Blueberry Lemon Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook blueberry lemon cake using 22 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Blueberry Lemon Cake:
- Get For Cake batter:-
- Prepare 2 large Eggs
- Make ready 1 cup Sugar
- Take 1 cup Heavy whipped cream
- Make ready 1/2 cup Canola oil
- Get 1 tsp Vanilla extract
- Get 1/4 tsp Salt
- Take 2 cups All purpose flour
- Prepare 2 tsp Baking powder
- Make ready 1/2 tbsp Lemon jest
- Make ready 1 tsp Fresh lemon juice
- Prepare For Blueberry compote:-
- Make ready 1 cup Fresh blueberries
- Get 1/4 cup Sugar
- Get 1/4 cup Water
- Get 1/2 tsp Lemon juice(optional)
- Prepare For Blueberry Mixture:-
- Get 1/2 cup Blueberry
- Make ready 1/4 cup Sugar
- Make ready For whipped cream:-
- Make ready 2 cups Heavy whipping cream
- Prepare 1/2 cup Sugar(Depends on the sweetness of the blueberry compote. You can add more or less as per your choice)
Paleo Lemon Blueberry Cake is gluten-free, dairy-free and the perfect spring and summer cake recipe. It's bright, lemony and covered in a heaping amount of fresh blueberries. Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream.
Instructions to make Blueberry Lemon Cake:
- Beat eggs and sugar at high speed until the mixture is thick and light in colour. Mix the Heavy whipped cream, canola oil, vanilla essence and salt at low speed until just combined. Take another bowl and whisk all-purpose flour and baking powder. Mix this dry ingredients mixture 1/3rd at a time to the liquid mixture until it incorporates well. Add fresh lemon jest and lemon juice. Stir this together.
- Grind the fresh blueberries with the sugar and create the mixture which we will add in our cake batter to give it the taste of the fresh blueberries. We will not use any other essence to it.
- To create the blueberry compote, take a saucepan. Add the blueberries, sugar and water. Switch on the flame. Cook this till the blueberries bursts in the pan and the mixture becomes thick after cooked in the sugar syrup. At this stage add the lemon juice. Mix well. Blueberry compote is ready. Just keep it aside to completely cool down.
- Grease your 9-inch springform pan. Put a parchment paper then pour half of the cake batter and then the blueberry mixture then repeat the layers of it. Then with a skewer just make some design on the top. Now bake the cake in a preheated oven at 375 degrees Fahrenheit for about 55 mins or until the toothpick inserted in the center comes out clean without any wet batter. You can enjoy this cake as it is without any cream. It tastes awesome.
- Beat the cream until soft peaks arise. Then slowly add the powdered sugar to the cream. Mix it properly. Add little blueberry compote to the 1/3rd of the whipped cream to give it a good berry colour. Mix it properly and the cream(plain whipped cream and the cream with berry colour is ready).
- Cut the cake in desired layers. Here I cut it in 2 layers. Then scrape the top of the cake slightly to give it a even surface. This cake is so moist so you do not need to add sugar syrup on layers. You can directly apply the plain whipped cream on the layers of the cake and decorate it as per your choice. As we have added the fresh fruit pulp to the cream, the freshness of the cake enhanced. Here i have used the berry colour cream to give it a contrast.
- Here I have also drizzled the berry compote on the top of the cake to decorate it. Also drizzled some more compote on the slice of cake before serving. I just love the colour of this compote. You also give it a try. I am sure. You will love it.
Who says vegan cakes can't be fluffy, moist and delicious? Well, I can confidently say they can!! If you've been following me for a while you may have noticed that I love. This Blueberry lemon Yoghurt Cake is a complete and utter celebration of blueberries being in season because at no other time of the year will you find me making this with fresh blueberries. Add lemon juice, lemon zest and vanilla and beat until combined.
So that’s going to wrap it up with this special food blueberry lemon cake recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
