#Best #Dessert #Lemon #Blueberry #Cake #Recipe
Delicious and healthy family choice special food and drink
Lemon Blueberry Cake Recipe
This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting. Detailed step-by-step photos and video.
Ingredients
Blueberry filling
4 heaping cups blueberries, fresh or thawed (600g)
1 cup granulated white sugar (200g)
juice of 2 lemons
Lemon cake
3 cups all-purpose flour (360g)
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature (113g)
1/2 cup vegetable oil (120ml)
1+3/4 cups granulated white sugar (350g)
3 large eggs
1 cup milk (240ml)
1/2 cup freshly squeezed lemon juice (120ml)
2 vanilla beans* (or 2 tsp vanilla extract)
1 tbsp lemon zest
Lemon cream cheese frosting
1 cup unsalted butter, room temperature (226g)
1 cup cream cheese, room temperature (8oz / 226g)
2 cups powdered sugar (240g)
1-2 tbsp freshly squeezed lemon juice (15-30ml)
Instructions
1. Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
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Get Full Recipes ==> @ alsothecrumbsplease.com
Lemon Blueberry Cake Recipe
This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting. Detailed step-by-step photos and video.
Ingredients
Blueberry filling
4 heaping cups blueberries, fresh or thawed (600g)
1 cup granulated white sugar (200g)
juice of 2 lemons
Lemon cake
3 cups all-purpose flour (360g)
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature (113g)
1/2 cup vegetable oil (120ml)
1+3/4 cups granulated white sugar (350g)
3 large eggs
1 cup milk (240ml)
1/2 cup freshly squeezed lemon juice (120ml)
2 vanilla beans* (or 2 tsp vanilla extract)
1 tbsp lemon zest
Lemon cream cheese frosting
1 cup unsalted butter, room temperature (226g)
1 cup cream cheese, room temperature (8oz / 226g)
2 cups powdered sugar (240g)
1-2 tbsp freshly squeezed lemon juice (15-30ml)
Instructions
1. Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
2....
3....
Get Full Recipes ==> @ alsothecrumbsplease.com
