1/2 c butter or margarine -- softened 1/2 c shortening 1 1/2 c sugar 4 eggs 1 tsp vanilla 1 tsp almond extract 3 c all-purpose flour 1/2 tsp baking powder Filling: 1 tbsp all-purpose flour 2 tsp cornstarch 1 tsp quick-cooking tapioca 4 c fresh or frozen blueberries -- divided 1 tsp grated lemon rind Glaze: 1 c powdered sugar 2 tbsp milk 1 tsp lemon juice In a mixing bowl, cream butter, shortening and sugar. Beat in eggs, one at a time. Add extracts. Combine flour and baking powder; add to creamed mixture and mix well. Spread two-thirds of the batter in a greased 15x10x1 inch baking pan. For filling, combine flour, cornstarch and tapioca in a large bowl. Add 1/2 cup of blueberries; mash with a fork and stir well. Add lemon peel and remaining berries; toss to coat. Pour evenly over batter in pan. Drop remaining batter by rounded tablespoonfuls over filling. Bake at 350
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Try some healthy summer baking with this Lemon Blueberry Bread #shorts
Lemon Blueberry Cake
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Lemon Blueberry Cake
This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting.
RECIPE:
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.
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 ________________________________________________________________________________________ Audio credit Music composed and recorded by Oak Studios.