Blueberry Lemon Cake | Wanna Cook
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This Lemon Blueberry Cake is the perfect desert to indulge on after a Sunday feast. ???? It’s a simple vanilla cake recipe with added flavor with the addition of blueberries and lemon zest.
Paird well with the Swiss Meringue Buttercream, makes it even a luxurious desert you deserve! ???? Ingredients below, Enjoy!
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INGREDIENTS
- [ ] 4 cups flour
- [ ] 3 tsp Baking powder
- [ ] 1 tsp Baking soda
- [ ] 1 tsp salt
- [ ] 200g butter/margarine
- [ ] 1 Cup sugar
- [ ] 3 eggs
- [ ] 1 Cup Amasi/Buttermilk
- [ ] 2-3 tbsp lemon zest
- [ ] 2 tsp Vanilla essence
- [ ] 2 cups fresh blueberries
Blueberry sauce
- [ ] 2 cups blueberry
- [ ] 2 tsp sugar
- [ ] 1/2 cup water
- [ ] Lemon juice, tsp
OR
- [ ] 2 cups blueberry
- [ ] 4tbsp vodka
- [ ] 4tbsp Strawberry flavored water
- [ ] 4tbsp Sprite
Swiss meringue buttercream
- [ ] 3 egg whites
- [ ] 1 cup sugar
- [ ] 175g butter
- [ ] 1/4 salt
- [ ] 1 tsp vanilla
ENJOY!
Blueberry Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: When fresh blueberries are in season you must try this buttery rich Blueberry Pound Cake that is wonderfully dense and moist and full of juicy sweet blueberries. I like to cover the cake with a tangy lemon glaze which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake.
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Lemon Blueberry Layer Cake | Sally's Baking Recipes
Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. Use fresh or frozen blueberries for year round enjoyment!
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #lemonblueberrylayercake
• More of Sally's baking recipes:
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.
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Dessert Recipe: Lemon Blueberry Layer Cake by Everyday Gourmet with Blakely
Bright and delicious cake for Springtime! So easy to make and full of lemony flavor. Make sure to LIKE, COMMENT, and SUBSCRIBE to Everyday Gourmet with Blakely for more delicious recipes every week. Check out the full recipe on Products used in this video:
Cake stand:
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Grater:
Blueberry Lemon Cake ????????Vintage Baking ????
Sometimes you just want to create something beautiful. And cakes really can be. They also tend to end up as quite delicious, and serve as one of the most loving gifts one can give.
Blueberry Lemon Cake
Ingredients
1/2 cup butter (1stick-113 g)
1/2 cup coconut oil ( 113 g)
1 1/4 cup granulated sugar (275 g)
3 eggs
1 tbsp lemon zest
1/4 cup lemon juice (60 ml)
Vanilla and lemon extract
3 cups flour (390 g)
2 tsp baking powder
Pinch of salt
1 cup buttermilk
2 1/4 cup fresh blueberry
For the Blueberry Glaze:
2 cups powdered sugar
2-3 tbsp blueberry juice (from 1/2 cup blueberries)
Lemon extract
Instructions
In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.
Preheat the oven to 350F. Butter and flour an 8-inch (20-cm) springform pan.
In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, and baking powder) until combined well.
In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy.
Add the eggs one by one and mix until combined.
Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined.
Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat).
Add the flour-dusted blueberries, and using a wooden spoon or spatula gently fold them into the batter.
Pour the batter into the prepared pan and add some fresh blueberries on top.
Bake for about 50-60 min. (Don’t forget to make a toothpick test before removing it from the oven).
Remove from the oven and cool well.
Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice.
In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable).
Pour the glaze over the cake and serve with tea or coffee.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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