Blueberry Lemon Cake, If I want to describe this cake in one statement, it is summer in a cake. It is sweet, refreshing, sour, creamy, fluffy, moist, and everything you could expect in a delicious cake. After multiple attempts, I am so in love with this Blueberry lemon cake recipe. I am very much excited to share the recipe on my website. Please make this lemon cake recipe and share it with your loved ones.

Ingredients :

Lemon Cake

• 4- egg white, 135 grams
• 1- egg yolk
• 165 grams of white sugar
• 20 ml of lemon juice
• 165 grams of cake flour
• 2 tsp of lemon zest
• 60 ml of oil
• 28 grams of softened butter
• 1 tsp of vanilla
• 80 ml milk at room temperature
• 1.5 tsp of baking powder

Blueberry Preserve:

Note: To save time, eliminate this step and substitute the blueberry preserve with the blueberry puree. 

• 225 grams of fresh blueberries
• 10 grams confectioner’s sugar
• 1 tsp of lemon juice
• a pinch of salt 

Blueberry Sauce for Topping:

• 200 grams of fresh blueberry
• 30 grams of white sugar
• 1 tsp of lemon juice

Blueberry cream:

Note: For a 4 inches square three-layer cake. To cover the entire cake, double the recipe.

• 250 grams cream cheese
• 1/2 tsp of vanilla
• 30 grams of blueberry preserve
• 1 tsp of lemon zest
• 45 grams of confectioner’s sugar
• 95 grams of heavy cream

Other Blueberry Recipes:

Procedure:

Step 1: Blueberry Preserve

1. Prepare the Blueberry Preserve a day before and store it in the refrigerator.
2. Using a blender, blend the blueberries into a smooth puree.
3. In a medium-size saucepan, simmer all the ingredients over medium-high heat until the sugar dissolves, about ten minutes or so. Then, reduce the heat to medium-low, let blueberry preserve simmer until all the water has evaporated and the preserve becomes thick. 
4. Turn off the stove and allow the Blueberry Preserve to cool down completely. Transfer to an airtight container and store it in the refrigerator until use.

Step 2: Blueberry Sauce for topping

1. Puree the blueberries and simmer the puree along with other ingredients over medium-high heat. 
2. When the blueberry puree starts to bubble, reduce the heat to medium-low heat and simmer until the semi-liquid stage, about 20 minutes or so. The blueberry sauce thickens as it cools down. 
3. The blueberry sauce shouldn’t be runny also not thick as preserve or jam. The right consistency is pourable, sticky to the touch, and spread over the cake should not run down the size of the cake like a glaze. 

Step 3: Lemon Cake

1. Combine the flour, baking powder, and salt then, sift it three times.
2. In a medium-size mixing bowl, take the egg white and add a tsp of lemon juice. Using an electric blender, whisk the egg whites for 2 minutes. Add in the white sugar gradually and whisk the egg whites until stiff peaks.
3. Sift half of the prepared cake flour into the whipped egg whites in two portions and gently combine the lemon cake batter with a spatula. Keep this batter aside.
4. Add the rest of the lemon juice to the milk and stir once. Keep this milk aside.
5. In a separate mixing bowl, combine the egg yolk, softened butter, lemon zest, oil, sugar, vanilla and, buttermilk(milk and lemon blend) until all come together. Sift the rest of the cake flour into the bowl and mix gently with a spatula.
6. Take a scoop of egg white batter and mix it with the yolk batter. Then return the entire yolk batter into the egg white batter and gently fold until well combined..
7. Line a 9*12 baking sheet with parchment paper and pour the lemon cake batter into the tray. Spread the cake batter evenly and tap a couple of times to remove the air bubbles. 
8. Bake the lemon cake in the oven, preheated at 325 Fahrenheit for 17 to 20 minutes or until the toothpick inserted at the center comes out clean.
9. Remove the cake tray from the oven and place it on the cooling rack for 5 minutes. Then de-mold the cake, remove the parchment paper and, allow the cake to cool on the cooling rack. While the cake is cooling, if the top layer becomes sticky, scrap and the top surface.
10. I like to cut the cake into 6 square pieces to make two small three-layer. You can bake the cake in any shape you prefer.

Lemon Cream:

1. In a bowl, cream the cream cheese, lemon zest, vanilla, and sugar. Using the blender, whip the cream cheese until fluffy. 
2. Similarly, in another bowl, beat the heavy cream until stiff peaks.
3. Transfer the whipped cream into the cream cheese and again run the electric blender for a couple of minutes.
4. Separate a quarter portion of lemon cream into a small bowl. Cover the cream with plastic wrap and refrigerate it until use.
5. Into the remaining cream, add in the blueberry preserve and blend until stiff peaks. If the cream is loose, refrigerate the cream for an hour or so. 

Lemon Blueberry cake Assemble:

1. Take a piece of lemon cake and place it on a tray or cake stand.
2. On top of the cake, add the blueberry cream and cover the entire surface including, the sides. Place another piece of cake over the first layer and frost the top and sides with blueberry cream. Place the third piece of lemon cake and Cover the top of the cake with lemon cream.
3.  On top of cream cheese icing, pour the blueberry sauce and spread it evenly. Decorate the cake however you like.
4. Let the Blueberry Lemon cake chill in the refrigerator until serving.

Summary

Recipe Name

Blueberry Lemon Cake

Author

Swaana

Date

2021-08-06

Prep Time

60M

Cook Time

20M

Total Time

80M