How to Make Blueberry Lemon Cake



How to Make Blueberry Lemon Cake

Ingredients

For the Lemon Blueberry Cake

  • ¾ cup butter, room temperature
  • 4 eggs, room temperature
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 ¾ cup all-purpose flour
  • 2/3 cup buttermilk
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • Lemon zest and lemon juice from 3 lemons
  • 1 cup blueberries or berries of any choice
  • 1 ½ tbsp. all-purpose flour (for blueberries)

For the Lemon Swiss Meringue Buttercream

  • 5 egg whites
  • 1 ¼ cup sugar
  • 1 ¼ cup butter, room temperature
  • Lemon zest and lemon juice from 3 lemons

Steps

Making the Cake

  1. Preheat the oven to 350°F (177°C).
  2. Prepare the pans.Grease two 8-inch round cake pans. Line the bottom and sides of the pan with parchment paper.
    • Grease the pans with either non-stick cooking spray or butter.
  3. Mix the dry ingredients.Sift the flour, baking powder, and salt into a large bowl. Whisk until ingredients are combined. Set aside for later.
  4. Mix the butter and sugar.In a separate large bowl, add the butter, white sugar, and brown sugar. Mix using an electric mixer until it is creamy.
  5. Incorporate the wet ingredients.Whisk one egg at a time until all eggs are fully incorporated. Add the lemon zest, lemon juice and vanilla extract.
  6. Add the dry ingredients and buttermilk.Combine half of the dry mixture and 1/3 cup of the buttermilk to the liquid mixture first. Once fully incorporate, add the remaining dry ingredients and buttermilk until it is creamy.
    • There will be some remnants of unmixed ingredients on the sides of the bowl. Use a spatula to scrape the remnants off and incorporate it into the combined mixture.
    • Buttermilk helps thicken the batter. A thick batter will allow for the blueberries to stay in place while the cake is baking, instead of sinking to the bottom.
  7. Prepare the blueberries.Place the blueberries in another bowl. Toss it with 1 tbsp. of flour. This will ensure that the berries will not bleed into the cake while it bakes.
  8. Prepare for baking.Fold the blueberries gently into the batter. Pour the batter evenly into the prepared cake pans.
    • Folding too much will cause the batter to turn blue.
  9. Bake for 40-45 minutes or until the fork or toothpick comes out evenly clean.
  10. Let the pans cool for 20 minutes.Remove the cakes from the pan to let them cool completely before putting buttercream on top.

Making the Lemon Swiss Meringue Buttercream

  1. Simmer 1-2 inches of water in a pan.
    • Make sure the bowl can fit over the pan to the point where it will not make contact with the water.
  2. Whisk the egg whites and sugar in a heat safe bowl.Put the heat safe bowl over the pan of simmering water. Whisk consistently until the mixture reaches 160°F (71°C). Doing so will allow the egg whites to slowly cook.
  3. Make the meringue.Transfer the mixture to another clean bowl. Whisk until stiff, white, glossy peaks form. This should take about 7-9 minutes.
    • It is best to use the electric mixer for this step because it takes consistent mixing in order to reach stiff, glossy peaks.
  4. Add the remaining ingredients.Mix the butter, lemon zest and lemon juice to the meringue. Combine until it is creamy.

Assembling the Cake

  1. Prepare the cakes for decoration.Make sure cakes are cool. Use a large serrated knife to cut the tops of the cake to make a flat surface.
    • Place one cake down and spread a thick layer of buttercream.
    • Add the second layer of cake on top.
    • If the cakes are still warm and frosting is placed on top, the frosting might slide or melt off cake.
  2. Make the crumb coat layer.Add a thin layer of buttercream on all the sides of the cake. Place the cake in the fridge for 45 min to 1 hour.
    • The thin layer of frosting is referred to as a crumb coat meaning the crumbs are still showing. Making a crumb coat will ensure that the second layer of frosting will go on smoothly and not drag the crumbs while evening out the frosting.
  3. Spread the remaining buttercream.Use a piping bag or spatula to spread the remaining buttercream onto the cake. Decorate the cake by adding blueberries and slices of lemon.





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Date: 12.12.2018, 22:29 / Views: 91471