My family can’t get enough of this incredible lemon blueberry cake. It reminds me of pound cake with its tender, rich, buttery crumb. Then there is a furious blueberries that bakes a crush. This recipe is a guard.
I’m always happy when we bake this lemon blueberry cake. It is perfect as a daily snack cake and doubles as something you can serve on special occasions. It’s delicious whipped creamServed in the plain or above the scoop of ice cream.
Moreover Cake recipes scrolling into fruits, see our Easy strawberry cake or this Pineapple upside cakeA number of both are excellent. And while there is no fruit, I use a similar crush to make it Cinnamon Coffee Cake:Authority
The main components
- Blueberries. I prefer a fresh blueberry for this recipe, but you can use frozen. I had the best result to be frozen, because they don’t color the crush as much as you melt.
- Butter. With sugar softened butter, this blueberry cake calls for melted butter. Changing the soft butter for the melting means that the flour will be prepared with fat that keeps water mixed with flour. When water and flour mix, gluten forms. So by preventing this, the cake turns out to be slightly more moist and tender. Ordinary butter or plant-based butter works well with this recipe.
- Flour. I use all target flour in this cake. You also need to be able to replace your preferred gluten free for all purposes.
- Pure powder. This adds several elevators of our cake. I don’t recommend replacing baking soda for this recipe. I also use baking powder for my favorite Lemon blueberry muffin And he loves how they make them light, air and tender.
- Fragrant sugar. With this recipe we use simple grain sugar, but before crushing the cake, we rub our sugar with a lemon basket, cinnamon, vanilla extract. I use my fingers and we rub everything until the sugar takes some color and scent. While you can leave it out, I love almond extract in this recipe. Vanilla and almond extracts combine the taste of the cake, as it came out of pleasant bakery.
- Eggs. Eggs play a significant role in this cake by adding structure and humidity. Three large eggs give blueberries cake strong, tender, wet texture. I don’t recommend to replace them.
- Hard cream. We wanted this blueberry cake tissue to be more like a fungic cake tissue (as in this Rum pound cake) The added fat of heavy cream reaches us there, and another step is to make this cake fragrant, humid and tender.
How to make lemon blueberry cake
This blueberry cake is versatile. We love it with whipped cream and extra fresh blueberries. It’s also pleasant to the left plain, ice cream and I don’t see any reason you can’t put the cream on the chill cheese from the top. CARTAR CART recipe)
When it comes to cooking the cake is easy. You don’t need additional equipment, just a few bowls, a spatula or spoon. We bake the cake 8 inches -8 inches baking a pan but will work high, round 8 inches or 9 inch cake frying pan.
You mix dry ingredients and then work to work on wet ingredients. Start your sugar with a lemon basket, cinnamon, vanilla and almond extract. Just use your fingers to rub oils from lemon basket: sugar.
From there, you will pour into eggs and cream, then combine wet and dry ingredients until the crushing forms (keeping butter for the next step). When you have a beautiful and smooth crush, fold in butter.
Now, get that blueberry strap in the middle (like our photos), add a crush (without any blueberry) to your baking pan. Add blueberries with the rest of the crush and pour it on top. Then, before baking, scatter one other handful of berries on top.
When baking, you will want to cool at room temperature and serve. I can’t wait to try that.
Easy lemon blueberry cake
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Preparation
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Our lemon blueberrass cake has a texture that is very similar to the pound of cake. Through the melted butter, egg and cream, the texture is tight, moist and very tender. We do this in a square baking pan, but it will also work on high (at least 2 inches) about 8 inches or 9 inches of cake pan velvet pan.
To minimize all the blueberries of the bottom of the cake (some, in any case), we first add a simple crush without the bottom of the blueberry blueberries. Then we combine blueberries with the rest of the paste and spread it on top of the first blueberries-free layer.
9 maintenance
You will need
8 tablespoons (115 g) unprocessed butter, melted and cooled
1 ⅓ Cups (170 g) All targeted flour
1 ¼ Teaspoons baking powder
1/4 teaspoon of sea salt
1 cup plus 3 tablespoons (240 g) granulated sugar
1/2 teaspoon ground cinnamon
2 teaspoons of lemon bead
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 large eggs at room temperature
1/3 cup (80 ml) hard cream
2 cups (280 g) fresh blueberries, about 1 pint blueberries
2 cups Homemade whipped creamElective
Directions:
1Focus on a shelf in the oven and heat 350 ° F (177 ° C). Butter and flour from 8 to -8 inches square pan.
2Kiss the flour, baking powder and salt in the middle bowl.
BookletIn a large bowl, he rubbed sugar, cinnamon, lemon bead, vanilla and almond extracts together until sugar is humid and fragrant. (We use our fingers to rub the romatics in sugar).
ThreeShake the eggs in a fragrant sugar until it is mixed, then enrich in cream.
5Switch to a large rubber spatula. Add dry ingredients into 3 parts, gently stirring until they disappear, and the batter is smooth. Fold in a melted butter in 2 parts. The cork will be smooth and thick.
6 years oldSpread 1/3 of the crush at the bottom of the finished baking frying pan (we will add to blueberries next step).
HaFold into everyone but a handful of blueberries left the rest of the paste in the bowl.
HaDraw the blueberry-crushing mixture in the yeast in baking. Smooth the top, then scatter the rest of the blueberries on the batter.
HaBake for 50 to 60 minutes, or until the knife placed in the center of the cake comes clean. Pass the cake while baking, still in a frying pan, a wire rack to cool for 5 minutes. Destroy the cake and place it on the right side on the rack.
10 years oldCompletely cool, then serve with whipped cream.
Adam and Junny tips
- Storage: Bake the cake as directed and completely cool. Pack the unpaved cake with a plastic wrap or put it into a plastic bag converted into a plastic. Keep up to room temperature to 5 days. If you have added whipped cream on the cake, cover it with plastic wrap and refrigerator for one day or two days.
- Freezing. Bake the cake as directed and completely cool. Add a baking sheet and freeze (found) to heavy, about 4 hours. When frozen, wrap tightly with plastic wrap, then wrap again with foil. Freeze up to 1 month.
- Using frozen blueberries. Use frozen blueberries; Don’t melt them.
- Tip even for baking. Place your baked pan on a isolated baking sheet or two regular baking sheets placed on the other side before baking (this helps even baking).
- The food facts below are evaluated. In calculations we did not include additional whipped cream. 2 tablespoons of whipped cream for reference is about 50 calories.
Nutrition by service
The amount of serving
1 piece
Compound
Scintend
337
Compound
Protein
5 g
Compound
Carbohydrate
46 g
Compound
Dietary fiber
2 g
Compound
General sugar
30 g
Compound
Total fat
15 g
Compound
Saturated fat
9 g
Compound
Cholesterol
101 mg
Compound
Sodium
162 mg
