Lemon Blueberry Cake
Wow! Can you believe three years have gone by? It’s certainly a feat worthy of pomp and circumstance! 206 posts in all covering recipes, gardening, #diydatenight, crafts and a little travel too! But the best part has been YOU! I’ve met so many wonderful people from loyal readers to fellow bloggers who have made this journey special! So THANK YOU for making the past three years awesome!
What’s a celebration without cake?
For our first blogiversary we published this awesome CHOCOLATE CHIP COOKIE CAKE recipe. Not only was it a hit, it became my go to cake for potlucks because it’s such a crowd pleaser! Cookie and cake was such a winning combo that we made this recipe for SNICKERDOODLE CUPCAKES to celebrate year two and these cupcakes have made a splash in their own right!
This light and lemony cake is a warm weather delight. It's bright citrus flavors are punctuated by sweet blueberries and tangy cream cheese frosting. It's made from scratch using lemon zest and champagne! #lemoncake #scratchcake #blueberry #lemonblueberrycake
We had a good run going, but this year I decided to break away from the cookie theme and make a cake that suited the warm months ahead.
This is a recipe I’ve been working on for several years. If you’re a regular reader, you probably know that I’m not much of a beer drinker. Besides this HIBISCUS SHANDY, you won’t find me drinking beer. But I do like to cook with it! In fact it’s the miracle ingredient in my PUMPKIN SPICE BEER CAKE. The reason beer is so awesome in cake is the carbonation makes the batter light and fluffy, resulting in a perfect crumb!
Let’s rewind to the summer of 2015. Kevin and I were in Newport, Rhode Island to see our friend Ryan become a naval officer. So, while Ryan was finishing his last days of bootcamp, we were seeing the sights. We happened upon the Newport Storm brewery and I basically watched Kevin drink beer. But then he tried a blueberry beer and told me to try it. AND I ACTUALLY LIKED IT!
Ingredients
Instructions
Lemon Blueberry Cake
Before starting, bring the eggs, butter, cream cheese, lemons and blueberries to room temperature. This is a very important step! Depending on weather this can take 1-2 hours.
Preheat the oven to 350 and grease and flour two 9 inch by two inch cake pans and line the bottom of each with a piece of parchment cut to fit.
Place the blueberries in a bowl.
Sift and measure the flour, or weigh it and place it in a medium sized bowl.
Take a teaspoon of the flour and add it to the blueberries. Gently stir to cover the berries in flour.
Add the baking powder, baking soda and salt to the flour and whisk to combine.
In the bowl of an electric mixer with a whisk attachment, whip egg whites to soft peaks then transfer to a bowl.
Change the beater to a paddle attachment and beat the butter until soft and fluffy.
Stir in the sugar and mix on medium speed for another minute.
Add in the lemon zest and beat on high speed for about 30 seconds.
Drop in the egg yolks one at a time beating a little between each addition.
Add in the extracts and lemon juice and mix on low speed to combine.
Pop open the champagne and measure out one cup into a liquid measuring cup. Make sure the liquid is at the one cup mark after the foam has settled!
Starting and ending with the flour, alternatively mix in dry ingredients and the champagne in three additions. Make sure to mix on low speed and beat each addition until just incorporated.
Fold in the egg whites by hand with a spatula.
Finally, gently fold in the blueberries.
Evenly divide the batter between the two pans and transfer to the oven.
Bake 25-30 minutes, or until the cake springs back to the touch and the sides have pulled away from the pan. Alternatively, use a tooth to test doneness.
Remove from the oven and let cool in the pan for 5-10 minutes.
Run a knife along the edge, and gently turn out the cake onto a cooling rack. I prefer to flip the cake again so the parchment is resting on the rack. This way it won't stick.
Let cake cool completely before frosting.
Cream Cheese Frosting
Cream butter in the bowl of an electric mixer.
Add in powdered sugar one cup at a time. By the time you get to the end, the mixture will most likely resemble a course crumb. Go with it, you're on the right path!
Pour in the extracts and mix thoroughly.
Finally add in the cream cheese a little at a time, whipping on low speed at first and increasing the speed at the end.
Remove parchment from cakes and frost with an offset spatula.
Recipe Notes
Cover and store cake at room temperature (65-70 F) for up to three days. I remove the decorations (fresh fruit and flowers) because they won't hold up as long as the cake.
I will often make the cake layers a day before I plan to serve it. If I feel it has gotten dry overnight, I'll poke holes in the cake layers and baste them with a mixture of 1 tablespoon of limoncello and 1 tablespoon of powdered sugar.
thanks done share recipes to : https://vintagekitty.com/lemon-blueberry-cake/
What’s a celebration without cake?
For our first blogiversary we published this awesome CHOCOLATE CHIP COOKIE CAKE recipe. Not only was it a hit, it became my go to cake for potlucks because it’s such a crowd pleaser! Cookie and cake was such a winning combo that we made this recipe for SNICKERDOODLE CUPCAKES to celebrate year two and these cupcakes have made a splash in their own right!
This light and lemony cake is a warm weather delight. It's bright citrus flavors are punctuated by sweet blueberries and tangy cream cheese frosting. It's made from scratch using lemon zest and champagne! #lemoncake #scratchcake #blueberry #lemonblueberrycake
We had a good run going, but this year I decided to break away from the cookie theme and make a cake that suited the warm months ahead.
This is a recipe I’ve been working on for several years. If you’re a regular reader, you probably know that I’m not much of a beer drinker. Besides this HIBISCUS SHANDY, you won’t find me drinking beer. But I do like to cook with it! In fact it’s the miracle ingredient in my PUMPKIN SPICE BEER CAKE. The reason beer is so awesome in cake is the carbonation makes the batter light and fluffy, resulting in a perfect crumb!
Let’s rewind to the summer of 2015. Kevin and I were in Newport, Rhode Island to see our friend Ryan become a naval officer. So, while Ryan was finishing his last days of bootcamp, we were seeing the sights. We happened upon the Newport Storm brewery and I basically watched Kevin drink beer. But then he tried a blueberry beer and told me to try it. AND I ACTUALLY LIKED IT!
Ingredients
- Lemon Blueberry Cake
- 2 cups blueberries (the smaller the better)
- 3 cups (12 ounces) cake flour , plus more for the pans
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large egg whites
- 1 cup salted butter
- 1 1/2 cups sugar
- 2 tablespoons lemon zest
- 6 large egg yolks
- 4 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon juice
- 1 cup champagne (room temperature and unopened)
- Cream Cheese Frosting
- 12 tablespoons salted butter
- 7 cups powdered sugar , sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon lemon extract
- 12 ounces cream cheese
Instructions
Lemon Blueberry Cake
Before starting, bring the eggs, butter, cream cheese, lemons and blueberries to room temperature. This is a very important step! Depending on weather this can take 1-2 hours.
Preheat the oven to 350 and grease and flour two 9 inch by two inch cake pans and line the bottom of each with a piece of parchment cut to fit.
Place the blueberries in a bowl.
Sift and measure the flour, or weigh it and place it in a medium sized bowl.
Take a teaspoon of the flour and add it to the blueberries. Gently stir to cover the berries in flour.
Add the baking powder, baking soda and salt to the flour and whisk to combine.
In the bowl of an electric mixer with a whisk attachment, whip egg whites to soft peaks then transfer to a bowl.
Change the beater to a paddle attachment and beat the butter until soft and fluffy.
Stir in the sugar and mix on medium speed for another minute.
Add in the lemon zest and beat on high speed for about 30 seconds.
Drop in the egg yolks one at a time beating a little between each addition.
Add in the extracts and lemon juice and mix on low speed to combine.
Pop open the champagne and measure out one cup into a liquid measuring cup. Make sure the liquid is at the one cup mark after the foam has settled!
Starting and ending with the flour, alternatively mix in dry ingredients and the champagne in three additions. Make sure to mix on low speed and beat each addition until just incorporated.
Fold in the egg whites by hand with a spatula.
Finally, gently fold in the blueberries.
Evenly divide the batter between the two pans and transfer to the oven.
Bake 25-30 minutes, or until the cake springs back to the touch and the sides have pulled away from the pan. Alternatively, use a tooth to test doneness.
Remove from the oven and let cool in the pan for 5-10 minutes.
Run a knife along the edge, and gently turn out the cake onto a cooling rack. I prefer to flip the cake again so the parchment is resting on the rack. This way it won't stick.
Let cake cool completely before frosting.
Cream Cheese Frosting
Cream butter in the bowl of an electric mixer.
Add in powdered sugar one cup at a time. By the time you get to the end, the mixture will most likely resemble a course crumb. Go with it, you're on the right path!
Pour in the extracts and mix thoroughly.
Finally add in the cream cheese a little at a time, whipping on low speed at first and increasing the speed at the end.
Remove parchment from cakes and frost with an offset spatula.
Recipe Notes
Cover and store cake at room temperature (65-70 F) for up to three days. I remove the decorations (fresh fruit and flowers) because they won't hold up as long as the cake.
I will often make the cake layers a day before I plan to serve it. If I feel it has gotten dry overnight, I'll poke holes in the cake layers and baste them with a mixture of 1 tablespoon of limoncello and 1 tablespoon of powdered sugar.
thanks done share recipes to : https://vintagekitty.com/lemon-blueberry-cake/
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