Blueberry lemon cake

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Hi, Rose here!

Meanwhile, I have written a recipe for several parties. Of course, a birthday recipe should not be missing from the list. So it was about time! With fruity flavors, this is a delicious cake that will steal the show on your birthday. Say goodbye to the standard whipped cream cake and hello to this blueberry lemon cake!

A homemade birthday cake to hand out on your birthday. How fun is that! Complete with the cozy items from the Zusss cooking & dining collection. And do not forget the cake garland of course! The recipe for a nice party read below. Have fun baking!

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Quantity: 12 pie slices
Preparation time: 20 minutes
Waiting time: 2 hours

This is what you need for your recipe:

Ingredients cake

350 grams granulated sugar
2 tablespoons lemon zest
120 ml sunflower oil
120 grams unsalted butter
4 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
330 grams patent flour
2.5 teaspoons baking powder
¾ teaspoon salt
320 ml buttermilk
2 cups blueberries

Ingredients cream

120 grams unsalted butter
120 grams of cream cheese
250 grams of powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons lemon juice
Pinch of salt

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STEP BY STEP | MAKING THE CAKE

STEP 1.

Preheat the oven to 160 degrees and grease three baking pans about 15 cm in diameter. Line the bottom of the baking pans with baking paper.

STEP 2.

Mix the sugar and lemon zest together in a small bowl. In another bowl, mix the butter until soft; add the sunflower oil to this. Mixing may be done on high speed. When the butter is well softened, you can add the sugar and lemon zest mixture to this while mixing. Mix for about 3 minutes. A light and airy mixture will form, the batter of the cake.

STEP 3.

Add the eggs to the batter one at a time and mix until fully incorporated. Mix the two tablespoons of lemon juice and vanilla extract into the batter for 3 minutes. Do this on high speed to get as little air into the batter as possible.

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STEP 4.

In another bowl, mix the flour with the salt and baking powder. Now add alternately a quarter of the flour mixture and the buttermilk to the batter. Be careful not to mix the batter too long, as this will cause the cake to become dry and tough and we don't want that.

STEP 5.

Finally, roll the blueberries through a little flour and gently spat them into the batter. This ensures that the berries don't all sink to the bottom, but also end up at the top of the cake. Again, be careful not to create any air in your batter. Then divide the batter with the berries among the greased cake pans and place them on a baking sheet in the center of the oven. Bake the cakes for about 30 minutes (at the 160 degree mark) and then let them cool on a wire rack.

STEP BY STEP | THE PREPARATION OF THE CREAM

STEP 1.

When the cakes are almost cooled you can start making the cream. First, mix the butter meant for the cream with the cream cheese. Make sure the butter has softened. Then add the powdered sugar and the milk and mix it all together to make a fluffy cream.

STEP 2.

Finally, add the lemon zest, lemon juice, vanilla extract and a little salt and mix until light and fluffy, about 2 minutes. Tip: If the cream is too thick, you can add another spoonful of milk.

STEP BY STEP | CAPPING

STEP 1.

Place the first cake on a cake tray with the bottom side up. Spread some of the cream over the cake and then place the second cake on top (it does not matter which side is on top for the second layer). Spread another layer of cream over the second cake and finally place the third cake on top. Again, make sure that the bottom of the cake is up. That way, the top is neatly straight.

STEP 2.

Now continue to spread the outside of the cake with the rest of the cream. To do this, use a spatula or a knife to smooth the cream with. Make a nice circle of blueberries on the top of the cake, or be creative and place the berries in a heart or other fun shape. Place the cake in the refrigerator so that the cream can set.

STEP 3.

When you present the cake, you can further decorate the cake with candles or a cozy cake garland from Zusss. Grab the cake plates and forks, the cake server and confetti. Happy birthday on behalf of Zusss. Hip hip!

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BAKING TIPS FOR YOUR RECIPE

Tip 1.
When grating the lemon peel, make sure you use only the yellow part. White zest tastes very bitter and you'd rather not have that in this cake. We're going for sweet now. Also, make sure you wash the lemons well beforehand.

Tip 2.

Use a small bowl to gently leave an imprint on the cake. When you remove it from the cake, it will create a line where you can place the blueberries. This way they will line up very neatly.

STORAGE TIPS FOR YOUR RECIPE

Store the cake in the refrigerator for up to 3 days. You can possibly make the cakes earlier and freeze them. These will keep for 2 weeks when properly wrapped. Place the cakes in the refrigerator to defrost.

Curious about Roos' other recipes? Take a look at her tasty blog From Roos' Kitchen.

Blueberry lemon cake