The sun-sweet blueberry-lemon sandwich cake is sprinkled with juicy berries and topped with a layer of rich cream cheese frosting. One of the most popular cake recipes on this website! Lemon blueberry pie on a white cake stand On my kitchen table in February, what exactly is a delicious fruit recipe like this?
I like snow, but someone handed me a fork. I'm heading into this sunny spring layer cake and won't go out until April. How to make a lemon blueberry pie with fresh lemons. Use fresh lemon juice and lemon zest in the cake batter. Nothing with lemon extract! How to choose lemons in the store? Make sure that the lemon zest you choose is soft and heavy. Then you will know that they are particularly juicy. Buttermilk is known for providing excellent moisture to baked goods, making every bite soft and lush.
If you don’t have buttermilk, you can use whole milk instead of brown sugar and 4 eggs-I found that lemon cakes dry out and harden easily, so add some wet ingredients such as brown sugar, eggs, and buttermilk. Buttermilk, a little brown sugar and 4 eggs ensure that the final product is as moist and not soggy as possible. Fresh or frozen blueberries: fresh or frozen blueberries are fine. If freezing is used, do not thaw. I like this blueberry lemon cake because blueberries will not sink to the bottom of the cake. why not? The dough is very thick. When your dough is thin, thick fruits or toppings will sink to the bottom.
I also recommend adding a little flour to the blueberries. This is an extra insurance against sinking! Video tutorial cake on the cake stand and a slice of cream cheese frosting on a white plate. This cake is wet and soft, between the vanilla layer cake and the sponge cake. The silky cream cheese frosting is the perfect finishing touch-it tastes like cheesecake sauce. Cream cheese frosting is easy to spread on the cake, making it a very simple cake decoration. It doesn't need to be wordy, its carelessness adds to its charm, don't you think? Decorate with blueberries, lemon zest, lemon wedges, whatever you want! Lemon cake
Instructions Preheat the oven to 350 °F (177 °C). Grease three 9-inch or 8-inch round cake pans (an 8-inch pan can make thicker cakes), line the bottom with parchment paper, and grease the parchment paper. The parchment paper helps the cake release smoothly from the pan. To make the cake: Using a hand mixer or a stand mixer with paddle attachment, stir the butter at high temperature until creamy, about 1 minute. Add brown sugar and granulated sugar, and beat on medium-high speed until creamy, about 2-3 minutes. Add eggs and vanilla. Beat at medium speed until everything is fully integrated, about a full 2 minutes. Scrape off the sides and bottom of the bowl as needed. In a large bowl, mix together flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add milk, lemon zest and lemon juice* until combined. Mix blueberries with 1 tablespoon of flour, then gently fold them into a batter. The dough is very thick. Don't over mix. Excessive mixing will result in crumbs that are hard and dense. Pour the batter evenly into the prepared cake pan. Bake for about 21-25 minutes or until the toothpick inserted in the center becomes clean. (An 8-inch cake takes about 25 minutes.) Before assembling and frosting, remove from the oven and cool completely in a frying pan.
To make the icing: Use a hand mixer or a stand mixer with a paddle attachment to mix the cream cheese and butter at medium speed until smooth, about 3 full minutes. Add powdered sugar, 1 tablespoon of cream, vanilla extract and salt, and run the mixer on low heat. Increase to high speed and play for 3 minutes. If necessary, add another 1 tablespoon of cream to dilute. Assemble and freeze: First, using a large serrated knife, trim the top of the cake layer to form a flat surface. Place 1 layer on the cake stand. Spread cream cheese frosting evenly on top. There is a second layer on top, more frosting, and then a third layer.
There is icing sugar on top and spread on both sides. This recipe does not produce a lot of frosting, only a slight frost is required. If needed, you can put blueberries or lemons on top for garnish. Refrigerate at least 45 minutes before cutting, otherwise the cake may fall apart when cutting the cake. Cover the remaining cake tightly and store it in the refrigerator for up to 5 days.