Lemon Blueberry Buttermilk Cake
Ok guys, I did a lot of testing to figure out how to get those dang blueberries to stay in the cake and not all sink to the bottom! This lemon cake is tart, tangy and ohhhh so moist and then dotted with those sweet blueberries and frosted with cream cheese. Bring this cake to your next summer BBQ and be the star of the party!
RECIPE ►
Lemon Blueberry Cake Ingredients ►
13 oz (368.54 g) cake flour
12 oz (368.54 g) granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
8 oz (226.8 g )unsalted butter (softened)
8 oz (283.5 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added)
3 oz (85.05 g) vegetable oil
3 large eggs (room temperature)
2 Tbsp lemon zest
2 Tbsp fresh lemon juice
2 tsp lemon extract
2 Tbsp AP Flour (for dusting blueberries)
3 cups blueberries (You can use frozen but don't thaw them)
Cream Cheese Frosting Ingredients ►
16 oz (226.8 g) cream cheese (room temperature)
8 oz (226.8 g) unsalted butter (room temperature)
1 tsp lemon extract
1/2 tsp salt
32 oz (447.62 g) powdered sugar (sifted)
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Blueberry tea cake - Simple blueberry cake recipe - Moist cake with berries - طريقة عمل كيك التوت
Blueberry moist, tender, and delicious quick cake filled with blueberries made under an hour is perfect for tea or coffee time.
It always comes out soft, tender, and full of freshness.
INGREDIENTS:
50g butter (room temperature)
3 eggs (room temperature)
1 cup (200g) caster sugar (or brown sugar)
1 teaspoon vanilla extract
2 tbsp. (30 ml) coconut oil or vegetable oil
2 cups (330g) all-purpose flour
1 teaspoon baking powder
⅓ (80ml) cup warm milk
1 ½ cups (200-220g) fresh blueberries
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METHOD:
1. Preheat oven to 325F (160 degrees C). Prepare the baking tray or form about 8 inch (20cm).
2. All the ingredients should be a room temperature. Start with combining eggs, butter and sugar. Beat the mixture till the texture becomes creamy. Add warm milk, vanilla and combine ingredients.
3. Mix together all purpose flour and baking powder. Combine all liquid and dry ingredients.
4. Washed and dried berries (3/4 part of it) add to a cake batter. Pour the batter into baking form (spring form) and top it with the remaining berries.
5. Bake a blueberry cake on a medium rank at 160C (325F) for 45-5o minutes. Check the cake with tooth stick. remover cake from oven and let it cool before removing from form.
The blueberry cake will remain soft for 2-3 days. Tastes great when served with ice cream on top.
Ideal choice for tea and coffee.
#blueberrycake #simpleblueberrycake #easyfastcake
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Audio credit
Music composed and recorded by Oak Studios.
Creative Commons - Attribution ND 4.0
How to make a simple Blueberry Cake | HappyFoods
Blueberry cake recipe
• 2 cups of PLAIN FLOUR
• 1 cup CASTER SUGAR
• 1/2cup OIL (VEGETABLE OR SUNFLOWER)
• 1 cup MILK
• 2 EGGS
• 2 tea spoons BAKING POWDER
• Blueberries
Use the same size cup for all ingredients.
1. Mix eggs with sugar until smooth. Fold in flour and baking powder. Add oil and milk and mix well.
2. Grease tin ( at least 20cm wide x 20cm x 10cm -- deep) and pour the mixture in. Put the blueberries on the top.
3. Bake at 180°C for 45 minutes (check with a cake tester/skewer if it is ready, if not then add extra time).
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Cotton Soft Blueberry Cake
Cotton Soft Blueberry Cake – Coming back to my all time signature cotton soft sponge cake. This cake is so soft and with the blueberry puree made the flavor so phenomenal. You can go with buttercream or whipping cream, but for me, cream cheese frosting somehow goes so well with blueberry. To be honest, I’m not a fan of blueberries, maybe because it’s a little sour. Hence, the sweetness and saltiness of the cream cheese give the blueberries a good balance. If you’ve followed my other cotton sponge cakes, you’ll know this cake will melt in your mouth. Hope you will give this cake a try. Enjoy!
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Ingredients:
• Blueberry Puree
250g [2 cups] fresh blueberries
75g [⅓ cup] sugar
15ml [1 tbsp] lemon juice
• Sponge Cake
I’m using 7x7x3 inch pan
5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] oil
50ml [3½ tbsp] milk
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] cake flour
5 egg whites
½ tsp cream of tartar OR 1 tsp of lemon juice or white vinegar
60g [¼ cup + 1 tbsp] fine sugar
• Cream Cheese Frosting (to cover the cake and deco)
450g [2 cups] cream cheese, softened
40g [⅓ cup] powdered sugar
50g [3½ tbsp] blueberry puree
225g [¾ cup + 3 tbsp] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
Piping tip: 686
Leaves (I used basil, you can used anything you desire)
Fresh blueberries
Instructions:
• Blueberry Puree
1. Wash the blueberries with salt and flour. My dad told me this is the best way to get rid of dirt or pesticides. Strain the berries and pat them dry. Place them in a milk pot.
2. Add sugar and lemon juice. Cook over a medium heat. Stir to prevent burnt.
3. Use a masher to mash the berries. Simmer for about 1 minutes. Remove the pot from the heat.
4. Strain the sauce. (there will be some berries pulp going through the sift but that’s fine. I love the pulps as well. The reason I sift is so that the berries is softened and mashed properly)
5. Set aside. The sauce will eventually be thickened like jam once it’s cool.
• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, mix until well combined. Add in milk, vanilla extract and salt. Mix until well combined.
5. Sift in the flour. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F and bake for another 20 minutes, or until an inserted skewer comes out clean. Total baking time is 50 minutes.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled. Slice the cake into 4 sheets. Trimming off the brown edges is optional. Set aside.
• Cream Cheese Frosting
1. In a large bowl, add the softened cream cheese. Make sure the cream cheese is softened. If it’s not, you can pop into microwave for a few seconds just to get it softened.
2. With an electric mixer, give it a mix to ensure no lumps.
3. Sift in the powdered sugar. Mix until well combined.
4. Add in the puree, mix until well combined. Scrape the bowl to ensure the puree is mixed evenly.
5. Add in the whipping cream in two batches. Mix until combined. After adding the second batch, mix until stiff.
• Assemble the Cake (refer to the video)
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Beth's Blueberry Crumb Cake Recipe
#easyRecipes #CookingChannel
Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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Blueberry Waffles
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Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
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Easy Scones
BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Blueberry Cake {Classic Version} - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Blueberry Cake. One of the first desserts I make when fresh blueberries are in season is this Blueberry Cake, or Blueberry Buckle as it is often called. This is my mother's recipe, the one she always made with the wild blueberries we had picked. While it may be rustic looking, the combination of a soft and fluffy white butter cake, fresh blueberries, and a crunchy cinnamon flavored streusel, are simply irresistible.
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