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How To make Warm Blueberry Cake with Cream
1/2 c Butter, softened
1 c Plus 2 tb sugar
2 Eggs
1 ts Grated lemon peel
1 tb Lemon juice
2 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 c Blueberries, divided
CREAM:
1 c Whipping cream
2 tb Sugar
2 tb Lemon or orange liquor
Preheat oven to 375 degrees. Grease 9" spring form pan. Ling bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle
remaining berries and 2 tb sugar. Bake 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. (Makes 2 cups). Remove side of pany. Serve warm with cream.
How To make Warm Blueberry Cake with Cream's Videos
Blueberry Lemon Cake (VEGAN)
I've never seen a vegan Blueberry Cake give anyone that kind of reaction before! I made this cake for my mom's birthday and well, you're just gonna have to watch until the end to see her reaction!
Written Recipe:
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This Blueberry Crumb Cake with Cream Cheese is SO GOOD!
Simple to make this *Blueberry Coffee Cake* has a layer of cream cheese goodness over the cake and it's all topped with a bit of crunchy sweetness. A delicious addition to your brunch or breakfast buffet, it also makes the perfect dessert! The complete recipe is found below, and can also be found in a printable version at :
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Mini Liquid Measuring Cup:
*BLUEBERRY CRUMB CAKE*
INGREDIENTS:
For the Cake:
3/4 cup sugar
1/4 cup butter, room temperature
1 egg
1.5 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1-2 Tablespoons flour for tossing blueberries
1.5 cups fresh blueberries
For the Cream Cheese Layer:
8 ounces cream cheese at room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla
For the Topping:
1/4 cup butter (cold and cut into small pieces or frozen & grated)
1/4 cup brown sugar
1/4 cup sugar
1/3 cup all purpose flour
1/2 cup chopped pecans (optional)
INSTRUCTIONS:
For the Cake:
1. Cream butter and sugar together until blended. Add egg and mix well.
2. Blend 1.5 cups flour, baking powder and salt in separate bowl.
3. Toss blueberries in 1-2 Tablespoons of flour in small bowl.
4. Alternate adding and blending the flour mixture with the buttermilk into the egg mixture until well blended.
5. Gently fold in the blueberries and pecans, if desired.
For the Cream Cheese Filling:
1. Blend all ingredients together until smooth.
For the Topping:
1. Blend sugars and flour. Cut butter in with a pastry blender or toss frozen and grated butter into flour mixture.
Assemble and Bake:
1. Spread cake batter in a 9x9 inch square baking pan that has been greased and floured, or sprayed with baking spray like Bakers Joy.
2. Spread cream cheese filling mixture on top.
3. Sprinkle crumb topping over cream cheese layer.
4. Bake 40-50 minutes in a 350 degree (F) oven.
ADDITIONAL BLUEBERRY RECIPES:
Blueberry Orange Nut Bread:
Blueberry Cupcakes with Cream Cheese Frosting:
Sourdough French Toast:
#biscuitsandburlap
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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MAKE THESE EASY DESSERT RECIPES!!!
Strawberry Shortcake:
Chocolate Cheesecake Mousse:
Homemade Vanilla Ice Cream (from scratch with no machine):
Chocolate Mascarpone Cake (no bake):
Chocolate Cream/Silk Pie:
Oreo Ice Cream:
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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.
Lemon Blueberry Cake
Soft and moist lemon blueberry cake with cream cheese frosting, the cake that you should not let pass this summer! Super easy to prepare. Do give it a try!
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THANK YOU for watching and have a lovely day!
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!
Full Recipe:
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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.