Blueberry Cake With Lemon Filling Recipes

BLUEBERRY CAKE WITH LEMON FROSTING

Steps:

• Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.
• Cake pans: Grease 3 x 20cm / 8" cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)
• Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.
• Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read 'Tips for Success' above recipe card.
• Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
• Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
• Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.
• 'Temper' sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.
• Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin.
• Blueberries: Quickly but gently fold in flour coated blueberries.
• Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.
• Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)
• Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).
• Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
• Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth.
• Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7.
• Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)

LEMON CAKE WITH BLUEBERRY COMPOTE

Steps:

• For the lemon cake: Preheat the oven to 325 degrees F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray.
• Whisk together the flour, baking powder and salt.
• With an electric mixer on medium-high speed, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated and scraping down the sides of the bowl as needed. Beat in the lemon zest and vanilla.
• Add the flour mixture in 3 batches, alternating with two additions of milk and lemon juice and beating until just combined after each. Divide the batter evenly between the prepared cake pans.
• Bake, rotating halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool in the pans on a rack for 5 to 10 minutes, then remove the cake layers from the pans and wrap in plastic wrap to cool completely.
• For the blueberry compote: Meanwhile, bring 1 cup of the blueberries and the sugar, lemon juice and water to a simmer in a small saucepan over medium heat. Cook until the berries burst and the liquid thickens slightly, about 5 minutes. Stir in the remaining 1/2 cup blueberries and let cool.
• For the buttercream: Wipe the bowl of a stand mixer with a paper towel dampened with lemon juice, to remove any trace of grease.
• Add the egg whites and sugar to the bowl, and cook over a pot of simmering water, whisking constantly but gently, until hot and the sugar has dissolved. Transfer the bowl to the stand mixer fitted with the whisk attachment and begin to whip until the meringue is thick and glossy, and the bottom of the bowl feels room-temperature to the touch, about 10 minutes. Switch to the paddle attachment and, with the mixer on low speed, add the butter cubes 1 at a time until incorporated; then mix until silky smooth. Add the vanilla and salt, continuing to beat on low speed until well combined. Slowly add up to 1/2 cup blueberry compote, mixing until the desired texture is reached.
• To assemble: Top a cake layer with blueberry compote, then top with the remaining cake layer. Frost all over with the buttercream. Serve immediately, or refrigerate and bring the cake back to room temperature for 15 minutes before serving.

BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
• Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
• Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.
• Fill the prepared cake pans evenly with batter.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
• While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
• Spread frosting over each of the cooled cake layers and stack; then frost the sides.

LEMON BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
• Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
• Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
• Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
• Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.