If you love blueberries and lemon as much as I do, you’ll love this incredible berry cake! This blueberry lemon cake with lemon cream cheese frosting is what dessert dreams are made of! I start with a buttermilk cake batter, fold in lemon zest and blueberries, then frost the cake with a lemony and zesty version of my Cream Cheese Frosting. The cake can be filled with either my Homemade Lemon Curd, or some store-bought blueberry preserves. This fruity and lemony cake is perfect year round, but especially for summertime!
CREAM CHEESE FROSTING: https://youtu.be/l0EIyDPJFPY
LEMON CURD: https://youtu.be/zHg2XlakQGE
INGREDIENTS:
For Blueberry Lemon Cake:
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil or melted butter
1 cup (200 g) white granulated sugar
4 large eggs
2 tsp vanilla extract
1 tsp lemon extract
2 ¾ cup (345 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (9.5 g) baking soda
¼ tsp salt
Zest from 2 large lemons
2 tbsp (30 ml) lemon juice
3 cups (570 g) fresh or frozen (thawed) blueberries
2 tbsp (30 ml) lemon juice
2 tbsp (15 g) cornstarch
For Lemon Frosting:
2 cups (454 g) unsalted butter, softened at room temp
16 oz (2 packages/454 g) cream cheese, softened at room temp
3 cups (360 g) confectioner’s sugar
1 tsp EACH: vanilla extract, lemon extract
Zest from 1 lemon
Lemon curd, for filling
Blueberry preserves, for filling
Blueberries and lemons, for garnish
Get the full recipe here: https://tatyanaseverydayfood.com/recipe-items/blueberry-lemon-cake/
SUPPLIES/TOOLS: (Amazon Affiliate Links)
*8-inch Aluminum Pans: https://amzn.to/2xdu6dE
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*The European Cake Cookbook:Â https://amzn.to/3dmo8IY
*Copper KitchenAid Mixer:Â https://www.williams-sonoma.com/products/kitchenaid-pro-line-stand-mixer-7-quart-copper/
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Contents of this video:
00:00 Introductions
00:47 Making Cake Batter
04:47 Lemon Frosting
05:25 Assembly Instructions
06:08 Assembling the Cake
09:36 Cutting the Cake
10:09 Taste Test
#blueberrycake #baking #tatyanaseverydayfood #blueberrylemon