LEMON BLUEBERRY CAKE #dessert #partycake - Easy Recipes

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Monday, April 15, 2019

LEMON BLUEBERRY CAKE #dessert #partycake

LEMON BLUEBERRY CAKE #dessert #partycake

The present cake is tart yet sweet and ideal for summer. A delicate margarine cake is lit up with a trace of crisp lemon squeeze and specks of lemon get-up-and-go. Wild blueberries moving all through each layer give the cake a fly of complexity, both in appearance, surface and taste.

At that point comes the fantastic cream cheddar icing that flaunts tart cream cheddar and tart lemon juice offset with smooth spread and fine sugar. It's the sort of icing you'll need to eat with a spoon, in case you're in to that sort of thing.

Provincial twirls keep the icing straightforward and easygoing, making this cake an invited expansion to any of your late spring occasions. Finished with bunches of lemon wedges, new berries and eatable blooms, the total bundle looks pulled together however requires little exertion. Try not to stress, we won't tell anybody how simple it was!

Also Try Our Recipe : Skinny Banana Chocolate Chip Muffins 

LEMON BLUEBERRY CAKE #dessert #partycake

INGREDIENTS
For the Lemon Blueberry Cake:

  • 3 cups cake flour + 2 tablespoons cake flour, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon organic lemon zest
  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 2 cups wild blueberries, frozen or fresh

For the Lemon Cream Cheese Frosting:

  • 16 ounces cream cheese, softened
  • 8 ounces unsalted butter, softened
  • 4-6 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic lemon zest
  • 2 tablespoons lemon juice

For the Assembly:

  • Lemon slices
  • Fresh blueberries
  • Edible flowers (optional)

INSTRUCTIONS
Make the Lemon Blueberry Cake:

  1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  2. Sift together 3 cups cake flour, baking powder and salt. Set aside.
  3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
  4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
  5. With the mixer on low, add eggs one at a time.  Mix well after each egg.
  6. Add vanilla extract and lemon zest.  Mix to combine.
  7. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix.  Stop the mixer and scrape down the bowl.
  8. Visit bit.ly/2XeKnqo for full instructions.

Read More Our Recipe : TROPICAL PINEAPPLE MARGARITA SLUSHIES

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