The Brightest and Freshest Lemon Blueberry Cake
This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing.
Recipe:
Frosting:
Ingredients
3 cups all-purpose flour (375g)
1 ½ cups granulated sugar (300g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter, softened and cut into 8 pieces (113g)
½ cup canola or vegetable oil (120ml)
¾ cup buttermilk (180ml)
2 Tablespoons lemon zest (zest lemons before squeezing)
¼ cup lemon juice (fresh-squeezed preferred) (60ml)
4 large eggs, room temperature preferred
½ teaspoon vanilla extract
2 ½ cups blueberries (12 oz)
1 batch lemon frosting or preferred frosting
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Instructions
00:00 Introduction
00:22 Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
00:27 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
00:49 Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
01:47 While mixing on low-speed, slowly drizzle in oil.
02:24 In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
04:23 With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
04:43 Use a spatula to stir in blueberries.
04:54 Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
06:17 Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
06:37 Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).
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Blueberry Lemon Cake with Swiss Meringue Buttercream
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 will win your hearts.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-14 servings
Blueberry Lemon Cake
3/4 cup (170g) butter, room temperature
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
lemon zest from 2 lemons
2 tbsp (30ml) lemon juice
2 1/4 cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
2/3 cup (160g) buttermilk
6 oz (170g) fresh blueberries
1 tsp (5ml) oil for coating the blueberries
1 tbsp (10g) flour, for tossing the blueberries
Lemon Swiss Meringue Buttercream
5 (about 170g) egg whites
1 1/4 cup (250g) sugar
1 1/2 cup (340g) unsalted butter, room temperature, cut in pieces
lemon zest from 2 lemons
1 tsp (5g) lemon extract
1 pinch salt
1. Prepare the blueberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
2. In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
3. In a large bowl, mix butter with sugar and lemon zest until creamy. Add eggs, one at a time, beating until incorporated.
4. Add vanilla and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
5. Place blueberries in a medium bowl, toss with 1 tsp of oil and 1 tbsp of flour.
6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
7. Pour the batter evenly into the prepared pans.
8. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
9. Let pans cool on a cooling rack for 10 minutes.
10. Remove the cakes from the pan and let them cool completely.
11. Prepare the lemon swiss meringue buttercream.
12. Place the whites, sugar and salt in a heat proof bowl. Place over a pan with simmering water (bain-marie).
13. Whisk constantly, for about 5 minutes, until it reaches 160F (71C).
14. Remove from heat and transfer to another bowl.
15. Start mixing on high speed for about 8-10 minutes, until glossy stiff peaks form. The mixture should be cooled before adding the butter. With mixer on low gradually incorporate butter. Make sure butter is at room temperature otherwise will be harder to incorporate. Mix until smooth. Add lemon zest and lemon extract and mix to combine.
16. Assembly. Cut the tops of the cakes to create flat surfaces. Place one cake layer on your serving plate. Spread evenly with about a cup of buttercream.Add the second layer of cake. Spread evenly with another cup of buttercream. Add the last layer of cake. Spread a thin coat of frosting on top and sides of the cake.
17. Place the rest of buttercream into a piping bag fitted with a ½ inch (1cm) tip.
18. Pipe about 4 vertical dots. Use a teaspoon to press and drag. Scrape the excess out of your spoon. Repeat until all the cake is decorated.
19. Refrigerate the cake. Before serving decorate with fresh blueberries and lemon slices and green leaves if desired.
20. Serve cake at room temperature and cut slices with a hot knife.
Background music: Summer Folk by Young Rich Pixies - Cinema
The Beat Of The Land by Jack Roll
Wooden Smile Again by Ziv Moran - Wooden Smile
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Blueberry Lemon Bundt Cake | Lemon Glaze
In this video, we will make a blueberry lemon bundt cake.
Ingredients:
All-purpose flour/ maida: 3 cups (375 g)
Baking powder: 2 tsp
Salt: 1 tsp
Unsalted butter: 1 cup (220 g)
Sugar: 2 cups
Eggs: 3
Lemon zest: 2 tbsp + 1 tsp
Lemon juice: 6 tbsp
Buttermilk: 1 cup (240 ml)
Fresh/ frozen blueberries: 2 cups (200 g)
Powdered sugar: 1 1/2 cups
Vanilla extract: 2 tsp
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Easy Lemon Cheesecake Blueberry Trifle | with no-bake instructions!
CLICK BELOW FOR RECIPE! ????????????
Trifles are one of my favorite desserts because they’re so easy to make and even easier to serve! This summery, easy lemon blueberry trifle is so stunning and delicious! It’s made with layers of buttery lemon pound cake brushed with limoncello, layered with homemade lemon curd, blueberry preserves, fresh blueberries, and a zesty and creamy lemon cheesecake filling. Every bite of this lemon trifle is bursting with zesty and fruity flavor! Plus, check out my instructions for making this a no-bake dessert.
Get the full recipe here:
Lemon Pound Cake:
Lemon Curd:
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Contents of this video:
00:00 Introduction
00:59 Making Lemon Filling
02:59 Lemon Cake & Lemon Curd details
03:44 Cutting the Cake
04:18 Assembling the Trifle
06:30 Garnishing the Top
06:58 Serving the Trifle
07:28 Taste Test
#dessert #easyrecipe #tatyanaseverydayfood #blueberry #lemon #trifle #nobake
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