Lemon Blueberry Cake Recipe

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Lemon Blueberry Cake Recipe

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

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RecipeLemon Blueberry Cake 

8

CATEGORIES

CUISINE

Cake

70 Min

38 Min

Level

Advanced

Korean

– 5 Eggs – 125g Sugar – 5g Vanilla extract – 35g Unsalted butter – 40g Milk – Lemon zest – 140g Cake flour – 200g Blueberry – 50g Sugar – 5g Lemon juice – 150g Heavy cream

INGREDIENTS

– 15g Sugar – 250g Cream cheese – Blueberry puree – 80g Sugar syrup + 8g Lemon juice – 85g Cream cheese + 15g Sugar + 50g Heavy cream + Food coloring – 80g Whipped heavy cream for decoration (+8g sugar, food coloring)

INGREDIENTS

Make lemon zest, place eggs in a bowl of hot water and add sugar and vanilla extract.

INSTRUCTIONS

1

INSTRUCTIONS

Raise the temperature to about 40 degrees while stirring continuously, remove it from the pot, and place a bowl of butter and milk on top of the pot.

2

INSTRUCTIONS

Put the lemon zest in a bowl of butter and milk and whip the eggs until they form a fine foam.

3

INSTRUCTIONS

Divide the flour into two parts, sift and mix. Put a little dough into a bowl of butter and milk and mix.

4

INSTRUCTIONS

Put all of the dough into the dough, mix evenly, pour into the oven pan, and bake in the oven at 175 degrees for 38 minutes.

5

INSTRUCTIONS

After cooling the cake sheet, cut the bottom and cut it into 4 1.5cm thick pieces.

6

INSTRUCTIONS

Boil blueberries with sugar. When it thickens, add lemon juice and boil a little more, then crush and cool.

7

INSTRUCTIONS

Add sugar to whipped cream and whip a little, then add cold cream cheese and whip at low speed.

8

INSTRUCTIONS

Add blueberry puree and whip it to make cream, place the cake sheet on a rotating plate and sprinkle with lemon sugar syrup.

9

INSTRUCTIONS

Repeat the stacking on top of blueberry cream, apply a thin layer all over and harden in the refrigerator for 1 hour.

10

INSTRUCTIONS

Whip the whipped cream with sugar, then add cream cheese and blue, purple, and black pigments to make blue cream.

11

INSTRUCTIONS

Spread cream on the top of the cake to make it smooth. Add sugar and yellow pigment to the whipped cream, whip it thinly and pour over the top.

12

INSTRUCTIONS

Whip the remaining yellow whipped cream firmly, squeeze the top with a tip, and decorate with blueberries.

13

Enjoy

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