Blueberry and Cream Layered Sponge Cake Recipe
A celebratory cake with fresh whipped cream and blueberries! This Blueberry Cake is delicious with the tang of fresh blueberry combined with blueberry syrup, in between soft layers of light as air sponge and fresh whipped cream!
Check out the previous video, to make the light as air sponge cake!
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Music: Lucas and Vexento.
EASY lemon Blueberry cake with cream cheese frosting- soft fruity yum cake with fresh/frozen berries
I love a good a tangy fresh cake and this cake is exactly that! Its light and fluffy with the tang from lemons and blueberry. It is like sunshine in a cake form. The added bonus this super fluffy cream cheese frosting that makes every bite of the cake more delectable than the first. The perfect combination this cake isn’t too overwhelming or heavy so you’ll always want more than one slice. It is also a very straight-forward cake to make. I made this cake with my niece as mini bundt cakes and she had a blast. This cake is an explosion of fresh flavors in your mouth and so perfect for spring and summer.
Happy Baking!
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Servings: 11-14 servings
Prep Time: 50 mins
Cooking Time: 50 mins
Cooling Time: 3-4 hours
Total Time: 5-6 hours
Ingredients:
Lemon blueberry cake:
2 sticks/228g, butter softened
1 cup/240ml buttermilk, room temperature
1 3/4/340g finely granulated sugar
1.5 tsp lemon zest
1/2 cup/105g Lemon juice
2/12/352g cup flour
2 tsp baking powder
2 tsp soda
1/2 tsp salt
4 eggs, room temperature
2 cup blueberries - I used half fresh, half frozen
Cream cheese frosting:
1 sticks/114g of butter, softened
5 oz cream cheese softened, room temperature
2-3 cups powdered sugar
3 tbsp heavy cream
0.5 tsp lemon extract
2 tbsp lemon juice
1 tsp lemon zest
0.5 tsp vanilla essence
Simple sugar syrup:
1.5 cups water
1/2 cup sugar
1/4 cup lemon juice
To Layer:
White chocolate pieces/shavings
Blueberries
Directions:
Cake:
Preheat the oven to 350 F. Sift all the dry ingredients - flour, baking soda, baking powder and salt and keep aside. Prepare a pan by greasing it and placing a parchment paper if needed.
In a mixer add the butter. Start beating on low and add the sugar. Cream on low- medium speed for 4-6 mins. Add the lemon zest and mix. It should be light and fluffy. If not, cream it for another 2-3 mins.
Add the egg one at a time, beating it in and scraping in between. Mix till it is well combined.
Reduce the speed of the mixer to slow. Add 1/3rd of the dry ingredients and mix.
Add the lemon juice and mix. Scrape the edges of the bowl.
Add another 1/3rd of the dry ingredients (save 1/4 cup) and mix.
Add the buttermilk and mix. Scrape the edges of the bowl.
Add the rest of the dry ingredients and mix it together. Make sure there are no lumps .
Mix the 1/4th reserved cup of flour with the blueberries. Add them in and mix. IF you want a yellowish cake, just fold it in till no lumps. IF you want a blue cake with the blueberries mixed in mix it together till the blueberries break in the batter.
Pour in the prepared pan and bake. Bake at 350F for 30 mins and then 335 F for 15-20 mins. Cover with a foil midway if your oven gets too warm.
Bake till it’s baked through. Put a toothpick through the centre of the cake and make sure it comes out clean.
Simple sugar syrup:
Prepare the simple syrup by melting the sugar in the water over a low flame. Once dissolved, turn off the flame and add the lemon juice and let it cool.
Cream cheese frosting:
Cream cheese frosting- In a mixer add the softened butter and cream cheese. Start beating it on low till it mixes together. Be sure to scrape the edges of the bowl. Mix till it is light and fluffy.
Reduce the speed and add powdered sugar a little at time. Add the lemon zest, vanilla and lemon essence. Scrape the edges of the bowl in between.
Add the heavy cream and mix it together. Mix it on medium/high speed till it comes together. It should be light and fluffy. Keep aside till ready to use.
Layering and assembling:
Cut the cake in layers- I cut it in 2 layers.
Soak the bottom layer with the simple syrup. Spread some cream cheese frosting. Add some chocolate pieces and top it with the other layer. You can even add some blueberries as well.
Soak the layer and coat it with a thin layer of frosting. This is a crumb coat. Let it chill in the fridge for an hour.
Coat with more frosting and decorate it as you like.
Let it chill for at least 2-3 hours and serve. I like to chill it overnight. Ideally bring it out for the fridge 15-30 mins so that it softens up a bit.
Blueberry Lemon Pound Cake Recipe | How Tasty Channel
Blueberry and Lemon are the perfect summer match for a refreshing cake. The batter litterally melt in your mouth and the blueberries make the cake so moist! Frosted with an irresistible lemon glaze, this cake is so delicious and easy to make…you will love it!
TIP:
I've used fresh Blueberries, then I've frozen them before use them.
You can use fresh Blueberries, but if you freeze them, oil and dust with flour, they will not sinking at the bottom of the cake.
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►EGGLESS BLUEBERRY LEMON CAKE:
►BLUEBERRY LEMON MUFFINS BAKERY-STYLE:
►BLUEBERRY LEMONADE:
►BLUEBERRY BARS:
►LEMON MERINGUE PIE:
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프로스팅이 짱~! 블루베리 케이크 /Blueberry Cake with Cream Cheese frosting
지난번 영상에서 로얄아이싱 플라워를 만들었는데요.
이 케이크를 장식하기 위해서 였어요.
그런데 파란꽃이랑 보라빛 케이크랑 잘 안어울렸어요. 그래서 여러번 다시 만들었어요.
꽃을 만드는것 보다 조색이 더 어렵다는걸 절실히 느꼈답니다.
아무튼 이번에 블루베리 케이크를 만들었는데요.
크림치즈와 생크림을 섞은 크림 이에요. 블루베리 생크림은 별로 개성이 없는 맛인데
크림치즈 프로스팅은 블루베리와 참 잘 어울리네요.
꽃은 생략 하시더라도 이 케이크 정말 맛있으니 한번 꼭 만들어 보시기 바래요.
재료 (1호사이즈 케이크 )
♥︎ 블루베리 소스(콩포트)
블루베리 280g
설탕 53g
옥수수전분 6g
물 38g
레몬즙 12g
♥︎ 크림치즈 프로스팅
크림치즈 400g
생크림 240g
설탕 55g
♥︎ 블루베리 크림치즈 아이싱
크림치즈 프로스팅 중 200g
블루베리 소스중 퓨레 40g
♥︎ 레몬시럽
물 60g
설탕 15g
레몬즙 12g
재료를 모두 섞고 한번 끓으면 불을 끕니다. 완전히 식힌 후 사용하세요.
♥︎ 스폰지 케이크 시트 만들기
영상 바로가기
이 영상에서 흰자를 아주 차게해서 쓰라고 했는데요.
머랭을 안정되게 하기 위함입니다. 그렇게 하면 1cm 두께 시트 5장 정도 나와요.
그런데 1.5cm 두께의 시트가 4장 이 나오게 하려면
흰자를 더 차게 할 필요 없이 냉장고에서 막 꺼낸 달걀로 만들면 스폰지 케이크가 조금 더 부풀어요. 그러면 1.5cm 두께의 시트 4장이 충분히 나옵니다.
♥︎ 로열아이싱 플라워 만들기
영상 바로가기
로열아이싱을 이 레시피 대로 만든 후 꽃 받침은 그 점도 그대로 사용하고
꽃잎과 씨방 부분은 물을 더 첨가하여 약간 부드럽게한 반죽으로 만들었습니다.
## please, turn on the caption for more details.##
Ingredients
♥︎ Blueberry Sauce (Confort)
Blueberry 280g
53g sugar
6g Corn starch
38g water
12g lemon juice
♥︎ Cream Cheese Frosting
400g cream cheese
240g fresh cream
55g sugar
♥︎ Blueberry Cream Cheese Icing
200g of Cream cheese frosting
40g puree in blueberry sauce
♥︎ Lemon syrup
60g water
15g sugar
12g lemon juice
Mix all the ingredients and turn off the heat once it boils.
Let it cool down before use.
♥︎ Sponge Cake Sheet --
In this video, I told you to use the egg whites very chilled to stabilize the meringue.
That way, you'll get 5 cake sheets 1 cm thick.
But when you need 4 cake sheets 1.5cm thick,
Use the egg just taken from the refrigerator without chilling it.
The sponge cake will rise more in the oven. This will give you four 1.5 cm thick sheets.
♥︎ Royal Icing Flower --
Made royal icing according to this recipe.
The petals were made from the slightly softened paste by adding more water.
Easy Blueberry Sauce Recipe | Episode 38
Homemade Blueberry Sauce is perfect to top pancakes, icecream, cheesecake and to use as a pie filling!!! Try this blueberry sauce over my lemon shortcake biscuits:
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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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