Blueberry lemon pie

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Hi, Roos here!

I have now written recipes for various celebrations. Of course, a birthday recipe cannot be missing from the list. So it was high time! With its fruity flavors, this is a delicious tart that will steal the show on your birthday. Say goodbye to the standard whipped cream cake and hello to this blueberry lemon tart!

A homemade birthday cake to share on your birthday. How fun is that! Style it with the cozy items from the Zusss cooking & dining collection. And don't forget the cake garland! Read the recipe for a great party below. Have fun baking!

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Number: 12 slices
Preparation time: 20 minutes
Waiting time: 2 hours

Here's what you'll need for your recipe:

Ingredients for 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 cake flour
2.5 teaspoons baking powder
¾ teaspoon salt
320 ml buttermilk
2 cups blueberries

Ingredients for the cream

120 grams unsalted butter
120 grams cream cheese
250 grams 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 with a diameter of approximately 15 cm. Line the bottom of the baking pans with parchment paper.

STEP 2.

Mix the sugar andlemon zesttogether in a small bowl. In another bowl, cream the butter until soft, then add the sunflower oil. Mix on high speed. Once the butter is soft, add the sugar and lemon zest mixture while continuing to mix. Mix for about 3 minutes. This will create a light and airy mixture, which is the cake batter.

STEP 3.

Add the eggs one at a time to the batter and mix until they are completely incorporated. Mix the two tablespoonsof lemon juiceand the vanilla extract into the batter for 3 minutes. Do this at high speed to incorporate as little air as possible into the batter.

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STEP 4.

In another bowl, mix the flour with the salt and baking powder. Now add a quarter of the flour mixture and the buttermilk to the batter, alternating between the two. Be careful not to mix the batter for too long, as this can cause the cake to become dry and tough, which is not what we want.

STEP 5.

Finally, toss the blueberries in a little flour and gently fold them into the batter.This ensures that the berries don't all sink to the bottom, but also end up on top of the cake. Again, be careful not to create air pockets in your batter. Divide the batter with the berries between the greased cake tins and place them on a baking tray in the middle of the oven. Bake the cakes for about 30 minutes (at 160 degrees) and then leave them to cool on a wire rack.

STEP BY STEP | PREPARING THE CREAM

STEP 1.

Once the cakes have cooled down, you can start making the cream. First, mix the butter intended for the cream with the cream cheese. Make sure the butter has softened. Then add the powdered sugar and milk and mix everything together into a light and fluffy cream.

STEP 2.

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

STEP BY STEP | THE TOPPING OFF

STEP 1.

Place the first cake on a cake plate with the bottom facing up. Spread a little of the cream over the cake and then place the second cake on top (it doesn't matter which side is facing up for the second layer). Spread another layer of cream over the second cake and finally place the third cake on top. Make sure that the bottom of the cake is facing up. This will ensure that the top is neatly finished.

STEP 2.

Now spread the rest of the cream over the outside of the cake. Use a spatula or knife to smooth the cream. Arrange the blueberries in a pretty circle on top of the cake,or get creative and arrange them in a heart shape or another fun shape. Place the cake in the refrigerator so that the cream can set.

STEP 3.

When presenting the cake, you can decorate it further with candles or a festive cake garland from Zusss. Grab the cake plates, forks, cake server, and confetti. Happy birthday from Zusss. Hip hip hooray!

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BAKING TIPS FOR YOUR RECIPE

Tip 1.
When grating the lemon zest, make sure you only use the yellow part. The white part tastes very bitter, which you don't want in this cake.We're going for sweetness here.Also,makesure you wash the lemons thoroughly beforehand.

Tip 2.

Use a small bowl to carefully make an impression on the cake. When you remove it from the cake, it will leave a line where you can place the blueberries. This way, they will be neatly lined up.

STORAGE TIPS FOR YOUR RECIPE

Store the cake in the refrigerator for up to 3 days. You can make the cakes in advance and freeze them. They will keep for 2 weeks if properly packaged. Place the cakes in the refrigerator to thaw.

Curious about Roos' other recipes? Take a look at her tasty blogUit de keuken van Roos(From Roos' kitchen).

Blueberry lemon pie