#LEMON BLUEBERRY CAKE HOW TO#
#LEMON BLUEBERRY CAKE SKIN#

#LEMON BLUEBERRY CAKE SKIN#

Having the blueberries a bit wet will help the flour stick to their skin and prevent them from falling all the way to the bottom. In the meantime mix the blueberries with a few drops of lemon juice and then with two tablespoons of flour. Squeeze out Вј cup of lemon juice and mix it with the whole milk. Start by zesting one large lemon or two mediums and set the zest aside. This cake is bursting with lemon flavor because I added lemon juice and lemon zest through different stages. If it warms up too fast (not oily though) and you arenвЂ™t ready for it, just pop it in the fridge a couple of minutes until you finish preparing everything else. Softened butter is the stage where itвЂ™s already spreadable but it is still a bit chill to the touch and doesnвЂ™t feel oily. This recipe calls for softened butter but not room temperature. I like to start by taking out my butter out of the fridge.

#LEMON BLUEBERRY CAKE HOW TO#

How to make a layered lemon blueberry cake with cream cheese frosting: Make the frosting and assemble the next day. Pat the syrup over the cakes, wrap the cakes a bit tight in cling wrap and let them in the fridge overnight.

But this cake is so moist itвЂ™s perfect for making ahead. I made this cake from start to finish in 3 hours non-stop. After you get everything ready to go youвЂ™ll see itвЂ™s pretty easy and straightforward. Today this list is a bit longer than usual, but you know me guys, I like for you to have a clear idea of what to expect at each step of the process. As always, IвЂ™ll walk you through my process making this super delicious lemon blueberry cake. But no worries! I promise they wonвЂ™t break if handled with tender loving care. The only thing you need to be aware of is to handle the cakes very gently after baked, because theyвЂ™ll be super tender and will have kind of a shaky bottom because of the blueberries. So I decided to go with my gut and published the recipe with my вЂњaccidentвЂќ, because my gut was extremely happy after eating this cake, Seriously, I canвЂ™t stop eating it! Second, the blueberries kind of clustered on the bottom area, creating a jammy texture instead of just a blueberry surrounded by cake, and that jammy texture is also contributing in making this lemon blueberry cake a super-moist and soft one. Trust me, if you taste this cake you will understand why I donвЂ™t want to change anything. But the reality is that, I donвЂ™t want to do so! HereвЂ™s the thing first, the texture of the cake itself is just perfectly soft, tender and light, and playing around with ratios, like adding more flour or reducing the liquids, will mess that up. I know all the technical things I can do in order to prevent that from happening again.

But even if I did all the tricks written in the world for preventing blueberries, or other fixings for that matter such as nuts or chocolate chips, traveling non-stop to the bottom, it happened because the batter was a bit light for them. I say almost because I spooned some batter sans blueberries at the bottom of the cake pan as a base, which prevented the blueberries actually touching the bottom of the pan. The issue with these cakes is that the blueberries sank almost to the bottom, which is technically a no-go in the baking world. But IвЂ™ve learned that there are no accidents, as the famous metaphorical proverb that I came to learn through Kung-Fu Panda! How many times Mariana and us watched this movie!

I think my excitement for this cake is because the delicious taste and tender texture were a bit of an accident. Seriously, this is the best lemon blueberry cake with cream cheese frosting that you can possibly make! ItвЂ™s for serious lemon lovers because it has lemon all over it! I layered it with my super smooth and creamiest cream cheese frosting, which has more cream cheese than butter and has lemon juice as well. This super-moist and soft lemon blueberry layered cake is bursting with summer tangy flavors.

Lemon blueberry cake