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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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.
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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Lemon Blueberry Cake
LEMON BLUEBERRY CAKE
Cake layer:
- 40 g almond flour
- 130 g eirnkorn flour
- 50 g coconut flour
- 50g coconut sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1 tsp baking soda
- 250 ml buttermilk
- 2 eggs
- 40g honey
- 50g melted coconut oil
- 3 tbsp lemon juice
- a handful blueberries (fresh or frozen)
Middle layer:
- 2 tbsp cream cheese
- 3 tbsp Labneh
- 50g white chocolate
- 150g frozen blueberries
- 2 tsp cornstarch mixed with 2 tbspn water
Streusel:
- 50g flour of eircorn
- 1 tosp cold butter
- 2 tsp sugar
For the lemon cake layer: Combine all dry ingredients in a big bowl. In a smaller bowl (or glas) combine all wet ones. Add wet ones to the dry ones and stir until smooth, then add the blueberries. Make the streusel by kneading all ingredients. Transfer the batter to a small round baking pan (18cm) smooth out the top, and add the streusel & some more blueberries.Bake at 180 degrees for about 50 minutes (until a wooden stick comes out clean). Let cool completely.For the middle layer: Melt the chocolate in a waterbath or microwave. Mix together cream
cheese and labne but don't overmix as the mixture will get more fluid. Then stir in the melted chocolate. Place the bowl in the fridge for 30 minutes while cooking the
blueberries together with a splash of water.
Once boiling add the cornstarch (dissolved in
some water). Switch of heat and let cool down a bit.
Assemble the cake:
Cut the lemon cake in half and add the cream cheese mix on the bottom part. Then add the blueberries on top.
Place the upper part on top and smooth out the edges. Enjoy????
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#lemoncake #lemonblueberrycake #layercake #easycake #healthycake #healthudesserts
PEACH BLUEBERRY SOUR CREAM CAKE
Peach blueberry sour cream cake made with seasonal fruits while they are available. It is moist, delicious and has stunning presentation. This is a perfect summer cake-so good with vanilla ice cream or serve warm for brunch. You can use nectarines or apricots in stead of peaches. Peeled or unpeeled is your personal preference.
Recipe serves 12
2 Cups all-purpose flour
1/2 Tsp baking soda
2 Tsp baking powder
1/2 Tsp salt
2 Sticks unsalted butter-softened or 1 cup oil
1 1/4 Cups sugar
3 Large eggs-room temperature
2 Tsp vanilla extract
2/3 Cup sour cream
2-3 Peaches or enough to cover the top of cake
1/2 Cup blueberries or enough to cover the top of cake
2-3 Tbsp brown sugar for sprinkle on top
Bake 350F/176C for 1 hour and 5 minutes for a 9-inch spring-form pan or depending on the size of pan and your oven temperature. I checked mine after 1 hour of baking. Check by inserting a toothpick into the center of the cake when it comes out clean it’s done. Avoid piercing the fruit when doing the toothpick test. That can tend to clean the toothpick on removal, and may give an inaccurate indication that the cake is done.
DELICIOUS BLUEBERRY CREAM CAKE RECIPE | INTHEKITCHENWITHELISA
Hi lovelies, it has been such a long time since I made a proper cream cake tutorial for you and I must say I did miss it and this recipe was so much fun to make. Did I already mention how amazing this cake is?!???? It is absolutely scrumptious???????????? So for all you blueberry lovers here is a delicious blueberry cream cake recipe for you???? I hope you will fall in love with this cake as we did ???? You can find the recipe below???? Enjoy!????????
The video tutorial in German is available here
RECIPE
100g butter
200g sugar
3 eggs (medium)
210g flour
1tsp baking powder
1/2tsp baking soda
150ml kefir
1tsp vanilla extract
50g blueberries (fresh or frozen)
2tsp corn starch
200g blueberries (fresh or frozen)
70g jam sugar
300g butter
300g cream cheese
300g whipped cream
9tbsp icing sugar
I used four 18cm cake tins for this recipe. You can also use just one big 18cm cake tin, but then you need to increase the baking time. It should most likely take about 1 hour to bake the cake in this case, but make sure to check with a toothpick before removing the cake from the oven.
Bake the cake in 175°C in the middle shelf of the oven for about 20-30 minutes.
The instructions on how to prepare the cream cheese frosting can be found here IMPORTANT! All ingredients for the cream filling need to be room temperature.
How to construct the cake and decorate the cake can be found in the video.
Preparation instructions in the video. If you have any questions about the recipe please feel free to ask me in the comments.
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#blueberrycreamcake #blueberrycake #creamcake