Lemon-blueberry cake
Juicy, natural-tasting, and light cake. There is not much to say about this cake. Blueberries suits well with lemon. The cake comes together with a pleasant taste and texture. Trie to make it for home celebration.
Preparation time: 1.5 to 2 hours
Level: average
Quantity: one cake, 12-16 slices
Ingredients:
Cake base
220 g of butter in room temperature
320 g of sugar
5 large eggs
1.5 teaspoons vanilla sugar or 1 tablespoon vanilla extract
1.5 teaspoons baking powder
250 ml of buttermilk
2 tablespoons grated lemon peel
250-300 g of blueberries
345 g of wheat flour
2-3 lemon juice
0.5 teaspoons of salt
Cream
300 g of cream cheese
100 g of room temperature butter
400 g icing sugar
1 teaspoon vanilla sugar
A pinch of salt
Garnish with a handful of blueberries and lemon slices.
Preparation:
1. Whisk the butter, sugar, salt, and vanilla, add the flour and buttermilk mixed with the baking powder.
2. Whisk the eggs one by one, add grated lemon peel, and lemon juice in the dough. Whisk evenly.
3. With a spoon, mix the blueberries into the batter.
4. Preheat oven to 150 degrees, pour the dough into a mold or separate molds and bake for about 45 minutes
5. Allow the cake base to cool. If you baked one bottom, cut the bottom of the cake into three layers.
6. Mix the cream components, whisk evenly
7. Apply cream to the first layer of cake base and place the second layer on it. Repeat the operation. When applying the third layer, cover the whole cake with cream and decorate with blueberries and lemon slices.
8. Let the cake stand in the refrigerator overnight before serving, the cake becomes very juicy.
Done !!!
