Blueberry Lemon Cake Recipe

Name: Blueberry Lemon Cake
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Korean
Ingredients: 4 Eggs (about 200g); 100g Sugar; 3g Vanilla extract; 30g Unsalted butter; 40g Milk; 110g Cake flour; 2 Egg yolks; 40g Sugar; 0.5g Salt; 6g Corn starch; 60g Lemon juice; 3g Lemon zest; 40g Milk; 20g Unsalted butter; 100g Blueberry; 20g Sugar; 3g Lemon juice; 350g Heavy cream; 35g Sugar

by Cooking Tree 2022-02-05

written by Cooking Tree 2022-02-05

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Blueberry Lemon Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a fresh cream cake with the honey combination of blueberry and lemon.
I made a puree with blueberries and spread it on the sheet, and I put lemon curd on top of the whipped cream and layered it up, so it was refreshing and fragrant! And the sweetness and softness~ It’s really delicious.

I took one bite and the sound came out of my mouth.
Although I like both lemons and blueberries, I really like the combination of the two.

The lemon curd needs to be heated sufficiently to avoid the fishy taste of eggs and the taste described as iron.
I icing with fresh cream and naturally decorated with lemon and blueberries, but a lot of cakes are made in this way.

I think it’s a simple but rich and cute cake~
Enjoy watching~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry Lemon Cake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 50 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs (about 200g)
100g Sugar
3g Vanilla extract
30g Unsalted butter
40g Milk
110g Cake flour

2 Egg yolks
40g Sugar
0.5g Salt
6g Corn starch
60g Lemon juice
3g Lemon zest
40g Milk
20g Unsalted butter

100g Blueberry
20g Sugar
3g Lemon juice

350g Heavy cream
35g Sugar

Instructions

Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
Remove the bowl from the pot and melt the bowl with unsalted butter and milk.
Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
Put the mixture into the main dough, mix, pour the dough into an 18cm mold, bake in an oven preheated to 165 degrees for 40 minutes, cool, cut the top and bottom, and slice into 3 pieces.
Mix the egg yolk with sugar and salt, add cornstarch and mix, then add lemon juice, lemon zest, and milk and mix.
Bring to a boil over low heat, stirring, and boil until thickened, then add unsalted butter, mix, sieve, cover with wrap, and cool.
Put blueberries in a blender, grind them, put them in a pot, add sugar, stir over low heat and boil until thickened, add lemon juice, mix, and cool in the refrigerator.
Add sugar to the cold whipped cream and whip until the horns stand.
Put a sheet on the rotating plate, apply blueberry puree, apply whipped cream, and then add lemon curd.
Repeat and apply whipped cream to the entire cake, then finish by attaching sliced lemons and blueberries to the top and sides.

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