Cake with blueberry cream
Fluffy lemon cake with amazing blueberry cream
Prepare with me today a sensational, slightly lemon cake with blueberry cream. The cake itself is incredibly simple to make and can be a great dessert and accompaniment to coffee or tea. However, a cake spread with blueberry cream not only gains in appearance but also tastes infinitely better! You must try it!
Table of contents
Lemon cake with blueberry cream recipe step by step
If you’re looking for a cake recipe that isn’t difficult to make but looks like a pastry chef’s masterpiece, then you must try this recipe.
Blueberry cream cake recipe
Wyposażenie
- Baking pan approximately 20/30 cm.
Składniki
ingredients for fluffy lemon cake
- 4 eggs (size L)
- 200 g sugar (1 cup)
- 240 ml oil
- 500 g wheat flour – all-purpose
- 2 teaspoons baking powder
- 60 ml lemon juice (1/4 cup)
- 250 ml buttermilk (can also be kefir, or thinner natural yogurt)
ingredients for blueberry cream for the cake
- 150 g blueberries (can also be frozen)
- 50 g sugar
- 500 g mascarpone cheese (well chilled)
- 250 ml heavy cream (well chilled – mine is 30%)
- approx 2 tablespoons powdered sugar (- or to taste)
Instrukcja
How to make a fluffy lemon cake
- Blend the eggs with sugar until a thick and fluffy mixture is formed.4 eggs, 200 g sugar
- Meanwhile, sift the flour together with the baking powder through a sieve.500 g wheat flour – all-purpose, 2 teaspoons baking powder
- Add lemon juice to the egg mixture and blend briefly.60 ml lemon juice
- Add the flour in portions, alternating with buttermilk and oil – do not blend for too long, just until the ingredients are combined.250 ml buttermilk, 240 ml oil
- Pour the batter into the prepared baking pan (I lined mine with baking paper).
- Bake in an oven preheated to 170 degrees (convection) for about 40-45 minutes – until a dry skewer comes out clean.
- After baking, let the cake cool.
How to make blueberry cream for the cake
- Transfer the blueberries to a saucepan (if using frozen, you don’t need to thaw them beforehand), add sugar and cook over low heat until the fruit breaks down.150 g blueberries, 50 g sugar
- Pass the fruit along with the juice through a fine sieve and set aside to cool completely – you can even put them in the fridge.
- Blend the mascarpone cheese with the blueberry mousse and powdered sugar.500 g mascarpone cheese, approx 2 tablespoons powdered sugar
- Pour in the heavy cream and blend until the cream is thick – you can additionally sweeten it to taste.250 ml heavy cream
- Spread the cream over the completely cold cake and serve immediately.
- You can store the cake in the refrigerator.
Film
Uwagi
Wartości Odżywcze
Cake with blueberry cream – notes
I recently prepared this wonderful and light lemon cake for us and spread it with an incredibly fruity blueberry cream on top.
Add fresh blueberries and a touch of lemon, and an impressive cake is ready.
I took the cake with me to friends, and their children absolutely devoured it – for me, that’s the best recommendation!
So be sure to try this recipe and let me know in the comments how you liked it.
What ingredients are needed to make a blueberry cake?
For the cake itself, you don’t need any special or hard-to-find ingredients. You probably already have most of them at home, and if not, I’ve listed possible substitutes below.
- lemon juice – for a slightly lemony taste, I added lemon juice to the cake – about 1/4 cup. If you don’t have a lemon, you can use “lemon essence”. Lemon juice can also be replaced with orange juice or lime juice. Instead, you can also use milk and add a little essential oil aroma.
- buttermilk – I always have buttermilk at home because I use it often. Instead of buttermilk, you can use kefir or natural yogurt – a thinner consistency would be better here. As a last resort, you can use milk, but add a little less, as it is thinner than buttermilk.
- blueberries – I used fresh fruit because it’s in season now; out of season, you can use frozen fruit – you don’t need to thaw them beforehand
- whipping cream – as usual, I used 30% liquid cream in a carton here. 36% cream can also be used – but then the calorie content of the cake will change a bit!
- mascarpone cheese – you can buy any cheese – I usually buy from discount stores because they are cheaper and have good quality.
Remember that both mascarpone cheese and whipping cream must be thoroughly chilled before preparing the cream. Otherwise, the cream won’t whip nicely, or the cream will curdle during mixing.
How to make lemon cake with blueberry cream – tips?
The lemon cake itself is a creamed cake – here we cream/mix eggs with sugar into a very thick, fluffy, and pale foam.
Only then do we add the remaining ingredients, remembering to mix them at lower speeds and briefly – so that the cake does not lose its fluffiness.
You can even bake the cake a day in advance and store it wrapped in cling film or under an airtight lid.
Only apply the cream to a thoroughly cooled cake – if it’s too warm, the cream might melt off!
You can also prepare the blueberry mousse for the cream a day in advance and chill it in the refrigerator. This will speed up the final preparation of the cake.
It’s best to spread the cream on the cake just before serving – although it can sit with the cream for a longer time (if it’s not too hot).
You can additionally decorate the cake with fresh blueberries and lemon slices before serving.
The blueberry cream cake is best stored in the refrigerator to keep the cream fresh for as long as possible.
P.S.
If you like such flavor combinations – i.e., lemon cake with blueberries, then you must try my recipe for blueberry blondie cake or recipe for lemon blueberry tart. Both are delicious and very simple to make.
Recommended recipes for blueberry baked goods
If you love blueberries and sweet baked goods with these delicious fruits, then be sure to check out my other recipes. Here I recommend these three:
Inspiration – I prepared my own version of the cake.
Popularne Przepisy
Polecane przepisy
Blueberry Cake Recipe
I invite you today to try this delicious blueberry cake, even though they might not be visible at first glance—except for the garnish! For this recipe, I’ve turned the blueberries into a smooth mousse and folded it into the frosting, giving the cake a stunning, vibrant purple color. It tastes incredibly of fresh blueberries and has a wonderfully light and fluffy texture.
This blueberry cream takes a simple, unassuming lemon cake and elevates it to new heights. The zesty lemon flavor of the sponge pairs perfectly with the delicately sweet blueberry frosting, creating an exceptionally delicious and refreshing combination. You can easily serve this blueberry cream cake for special occasions—it looks absolutely beautiful and tastes even better!
