Blueberry cream cake recipe

A recipe for a delicious, light and fluffy lemon cake with a generous layer of blueberry cream on top.

5 z 3 ocen

Prep Time 30

Cook Time 45

Total Time 3 15

Course Cakes

Kuchnia American cuisine

Servings 24

Calories 318 kcal

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.

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.

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Serving: 100gCalories: 318kcalWeglowodany: 25gProtein: 6gTłuszcz: 22.5g

Keyword blueberry cake, cake with cream, lemon cake

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