Blueberry Lemon Cake Recipe

Name: Blueberry Lemon Cake
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 30g Lemon juice; 37g Water; 20g Sugar; 8g Corn starch; 7g Unsalted butter; Lemon zest; 1/2 Egg yolk; Sponge cake sheet batter; Whipped blueberry cream (320g whipping cream + 20g sugar + 90g blueberry puree); Lemon; Blueberry; Sugar syrup

Cooking TreePublished: 2022-09-09 Updated: 2022-09-0701.4K views

Cooking Tree is serving you a delectable recipe for Blueberry Lemon Cake, and we’ll show you how to prepare it from scratch.

I made a cake with fresh lemons and blueberries with a good popping texture! I put a lot of blueberry puree in the cream and it was really delicious even if I just eat the cream~~

I put lemon zest on the basic cake sheet and made lemon curd cream and sanded it.

The refreshing lemon scent makes me feel good~^^
On the upper floor, blueberry cream and lemon curd cream meet and the color naturally change to pink.

The fresh blueberries in the lower layer popped and the texture was good and it was even more delicious~^^

I think it’s a fresh and fragrant cake~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry Lemon Cake

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Rating: 5.0/5
( 70 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 35 Minutes 35 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

30g Lemon juice

37g Water

20g Sugar

8g Corn starch

7g Unsalted butter

Lemon zest

1/2 Egg yolk

Sponge cake sheet batter

Whipped blueberry cream (320g whipping cream + 20g sugar + 90g blueberry puree)

Lemon

Blueberry

Sugar syrup

Instructions

Add lemon zest to the sponge cake sheet dough and mix.

Pour into a mold, bake in an oven preheated to 180 degrees for 30~35 minutes, cool and cut into 3 pieces.

Put lemon juice, water, sugar and cornstarch in a pot and boil over low heat until thickened.

Remove from heat, add butter and lemon zest and mix, then add egg yolk and mix.

Transfer to another bowl, cover and cool.

Place 1 cake sheet on a rotating plate, sprinkle with sugar syrup, and then apply blueberry cream.

Put blueberries on top and apply a thin layer of cream.

Put a sheet on top and sprinkle with syrup, then put lemon curd cream on the inside and blueberry cream on the edges.

Put the last sheet on top, sprinkle syrup on it, apply cream on the top and sides, make a pattern on the side using a scraper, and arrange the top side.

Garnish with blueberry cream, blueberries and lemon zest.

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