Today I am going to prove to you, that even with no actual talent in decorating cakes, you can still create something…. well, something nice I’d say. ;P As long as you use a lot of buttercream. Loads of buttercream to be honest. ;) Take a look at exhibit A: this Blueberry Lemon Cake with Buttercream Flowers on top. Does not look that shabby, right?! The cake underneath the flowers is also delightful. Just sayin’!

I mentioned it several times already – I am not blessed with any kind of decoration skills. I am unable to create a photo set with more than a plate and a bowl or glass at the same time. I tried to add flowers and other props, but it always looks weird to me. That’s why my pictures are most of the time very simple. I mean, I can toss loads of berries and chocolate pieces into the setting. I like doing that, and it looks fine in my opinion, but using multiple glasses, bowls, and plates at the same time is not working for me. Maybe sometime in the future. :P
Same for decorating cakes. I am able to do the basics, I can create a smooth surface and throw some things onto a cake. But when it comes to something like fondant, flowers and stuff like that, it always looks odd to me. Not when others do it… only my own stuff. Just not a great decorator, I guess.

Well… until now I guess. ;) Working with buttercream flowers seems easier for me than decorating a table with real flowers. This was my first cake with this type of decoration. They are not that complicated to make. You might ask now »how did you do them?« well, that’s something to show you in another post in detail. Perhaps I can do a little video to show you… let’s see. ;)
If you can’t wait until then, just go to YouTube and search for »buttercream flowers« – there are tons of videos where cake decorators show you how it’s done. That’s where I learned how to do it. ;P It’s actually really fun to do those flowers, and even an untalented bi*ch like me can create something nice. ;P

In case you want some more to test your buttercream decorating skills, take a look at these two recipes, maybe. Our Retro Buttercream Layer Cake is definitely a lot to look at, but it fits the theme – old school cake decoration. That one also probably looks like a lot to do, but it’s actually quite easy.
If you want to surprise someone with something pink, take a look at our Pink Mother’s Day Red Velvet Cake. The cake is even easier to decorate with all those small dots and swirls. You just need some patience, because it’s a lot of surface to cover. ;P
INGREDIENTS / ZUTATEN
For the cake:
2 1/2 cups (325g) all-purpose flour
1/2 cup (60g) cornstarch
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup (180ml) milk
1/4 cup (60ml) lemon juice
1 cup (230g) butter, at room temperature
2 cups (400g) sugar
2 organic lemons, zest
5 medium eggs
2 tsp. vanilla extract
7 oz. (200g) blueberries
1 tsp. all-purpose flour
For the buttercream:
4 medium egg whites
1 cup (200g) sugar
1/4 tsp. salt
1 1/4 cups (290g) butter, at room temperature
1 tsp. vanilla extract
1 cup (130g) confectioners’ sugar
some food color (blue, green, purple, pink)
For the glaze:
3/4 cup (100g) confectioners’ sugar
1/2 tsp. lemon juice
1 tsp. blueberry sauce (or blue food color)
1-3 tsp. heavy cream (optional)
some blueberries for decoration
Für den Kuchen:
325g Mehl (Type 405)
60g Speisestärke
1/2 TL Backpulver
1/2 TL Natron
1/4 TL Salz
180ml Milch
60ml Zitronensaft
230g weiche Butter
400g Zucker
2 Bio-Zitronen, Abrieb
5 Eier (M)
2 TL Vanille Extrakt
200g Blaubeeren
1 TL Mehl (Type 405)
Für die Buttercreme:
4 Eiweiß (M)
200g Zucker
1/4 TL Salz
290g weiche Butter
1 TL Vanille Extrakt
130g Puderzucker
Lebensmittelfarbe (blau, grün, lila, pink)
Für die Glasur:
100g Puderzucker
1/2 TL Zitronensaft
1 TL Blaubeersoße (oder etwas blaue Lebensmittelfarbe)
1-3 TL Sahne (optional)
ein paar Blaubeeren zur Dekoration


DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Lightly grease a springform tin with a funnel base* (26 cm), dust with some flour, and set aside.
2. Combine flour, cornstarch, baking powder, baking soda, and salt and set aside. Mix the milk with the lemon juice in a small bowl and let it thicken/curdle for 5-8 minutes. Wash and drain the blueberries.
3. Mix the butter with sugar and lemon zest in a large bowl on high speed until very light and fluffy. Add the eggs one at a time and stir well after each addition. Add the vanilla extract and stir in. Next, add the flour mixture and the curdled milk in three batches to the bowl, stirring only briefly after each addition. Do not overmix the cake batter!
4. Mix the still-wet blueberries with the teaspoon of flour and fold into the batter – the flour will help to prevent the blueberries from sinking to the bottom. Pour the batter into the prepared baking tin, smooth out the top, and bake for about 55-65 minutes – or until a toothpick inserted into the cake comes out clean. The top of the cake should have a nice golden color. In case it gets too dark, cover everything with aluminum foil or baking parchment and continue baking. The baking times can vary greatly depending on the oven and baking tin used, so be careful! Remove the cake from the oven and let it cool inside the baking tin for about 20 minutes, then carefully remove it and let it cool completely on a wire rack.
5. For the buttercream, add the egg whites, sugar, and salt to a large bowl and place it on top of a saucepan with simmering water. Mix until the mixture reaches a temperature of 71°C (160°F). Once the temperature has been reached, remove the bowl from the saucepan. Add the egg mixture to the bowl of a kitchen machine and mix for about 5 minutes – the egg whites should be stiff and shiny, the temperature of the meringue should have come down to room temperature. Gradually add the butter in small pieces and mix well after each addition. Add the vanilla extract and confectioners’ sugar and mix slowly at first, then at high speed for about 5 minutes. The result should be a very silky and creamy buttercream.
6. Add the buttercream for the flowers into several bowls and mix in a few drops of food coloring until the desired color intensity is achieved (you only need a small amount of green buttercream). Fill the individual colors into piping bags with different flower petal nozzles*. Pipe buttercream flowers onto pieces of paper using the different colors, and then place them in the fridge for about 30 minutes. If you don’t want to go to the trouble of making buttercream flowers, you can just use different sized star nozzles and pipe dots and swirls onto the cake.
7. For the glaze, mix the confectioners’ sugar with lemon juice and blueberry sauce (or blue food coloring). Depending on the thickness of the glaze, add heavy cream and stir until smooth (you want a thick consistency). Glaze the cake with and let it dry for a few minutes, then place the buttercream flowers on top and decorate with more buttercream dots, leaves, and blueberries. Place in the fridge until ready to serve.
1. Den Backofen auf 180°C (350°F) Ober-/Unterzitze vorheizen. Eine Springform mit Rohrboden* (26cm) leicht einfetten, mit Mehl ausstauben und zur Seite stellen.
2. Das Mehl mit Speisestärke, Backpulver, Natron und Salz vermischen und zur Seite stellen. Die Milch mit dem Zitronensaft verrühren und für 5-8 Minuten andicken lassen. Die Blaubeeren waschen und abtropfen lassen.
3. Die Butter mit Zucker und Zitronenabrieb in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Den Vanille Extrakt dazugeben und unterrühren. Die Mehlmischung abwechselnd mit der angedickten Milch in drei Portionen zugeben und jeweils nur kurz unterrühren.
4. Die noch feuchten Blaubeeren mit dem Teelöffel Mehl vermischen und dann unter den Teig heben – das Mehl soll hier helfen, dass die Blaubeeren beim Backen nicht alle nach unten absacken. Den Teig in die vorbereitete Form füllen, glattstreichen und für etwa 55-65 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Die Oberseite des Kuchens sollte eine schöne goldbraune Farbe bekommen haben, aber nicht zu dunkel werden – ggf. gegen Ende der Backzeit mit etwas Alufolie oder Backpapier abdecken. Die Backzeiten können hier je nach Ofen und Backform sehr variieren, also aufpassen! Den fertigen Kuchen aus dem Ofen nehmen und in der Form etwa 20 Minuten abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett abkühlen lassen.
5. Für die Buttercreme das Eiweiß mit Zucker und Salz in eine große Schüssel geben und über einem Topf mit köchelndem Wasser aufschlagen. Die Masse so lange aufschlagen, bis sie eine Temperatur von 71°C (160°F) erreicht hat. Sobald die Temperatur erreicht wurde, alles vom Herd ziehen und die Masse mit der Küchenmaschine oder einem Handmixer für etwa 5 Minuten aufschlagen, bis das Eiweiß steif und glänzend ist und auf etwa Raumtemperatur abgekühlt ist. Die Butter in kleinen Stücken nach und nach dazugeben und jeweils gut unterrühren. Vanille Extrakt und Puderzucker dazugeben und alles erst langsam und dann auf höchster Stufe für etwa 5 Minuten aufschlagen. Es sollte eine homogene, cremige Masse entstehen.
6. Für die Buttercremeblüten die Creme auf Schüsseln aufteilen und dann mit jeweils ein paar Tropfen Lebensmittelfarbe verrühren, bis die gewünschte Farbintensität erreicht ist (grüne Buttercreme braucht man nur ganz wenig). Die einzelnen Farben auf Spritzbeutel mit Tüllen für Blütenblätter* verteilen. Mit den verschiedenen Farben jetzt Buttercremeblüten auf Papierstücke aufspritzen und dann für etwa 30 Minuten in den Kühlschrank stellen. Wer sich die Mühe mit den Blumen nicht machen möchte, kann natürlich auch einfach nur unterschiedlich große Sterntüllen verwenden und damit dann Tupfen und Swirls auf den Kuchen aufspritzen.
7. Für die Glasur den Puderzucker mit Zitronensaft und Blaubeersoße (oder blaue Lebensmittelfarbe) verrühren. Je nach Dicke der Glasur noch Sahne dazugeben und glattrühren, bis die Konsistenz passt (sollte nicht zu dünnflüssig sein). Den Kuchen damit glasieren und für ein paar Minuten antrocknen lassen, dann die Buttercremeblüten aufsetzen und mit weiteren Buttercremetupfen, Blättern und Blaubeeren dekorieren. Bis zum Servieren in den Kühlschrank stellen.


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Here is a version of the recipe you can print easily.
Print
Blueberry Lemon Cake with Buttercream Flowers
- Prep Time: 01:00
- Cook Time: 01:00
- Total Time: 03:00
- Yield: 1
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
A delicious lemon cake with blueberries and an extra portion of buttercream shaped as flowers on top. Perfect for any occasion.
Ingredients
For the cake:
2 1/2 cups (325g) all-purpose flour
1/2 cup (60g) cornstarch
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup (180ml) milk
1/4 cup (60ml) lemon juice
1 cup (230g) butter, at room temperature
2 cups (400g) sugar
2 organic lemons, zest
5 medium eggs
2 tsp. vanilla extract
7 oz. (200g) blueberries
1 tsp. all-purpose flour
For the buttercream:
4 medium egg whites
1 cup (200g) sugar
1/4 tsp. salt
1 1/4 cups (290g) butter, at room temperature
1 tsp. vanilla extract
1 cup (130g) confectioners’ sugar
some food color (blue, green, purple, pink)
For the glaze:
3/4 cup (100g) confectioners’ sugar
1/2 tsp. lemon juice
1 tsp. blueberry sauce (or blue food color)
1-3 tsp. heavy cream (optional)
some blueberries for decoration
Instructions
1. Preheat the oven to 180°C (350°F). Lightly grease a springform tin with a funnel base* (26 cm), dust with some flour, and set aside.
2. Combine flour, cornstarch, baking powder, baking soda, and salt and set aside. Mix the milk with the lemon juice in a small bowl and let it thicken/curdle for 5-8 minutes. Wash and drain the blueberries.
3. Mix the butter with sugar and lemon zest in a large bowl on high speed until very light and fluffy. Add the eggs one at a time and stir well after each addition. Add the vanilla extract and stir in. Next, add the flour mixture and the curdled milk in three batches to the bowl, stirring only briefly after each addition. Do not overmix the cake batter!
4. Mix the still-wet blueberries with the teaspoon of flour and fold into the batter – the flour will help to prevent the blueberries from sinking to the bottom. Pour the batter into the prepared baking tin, smooth out the top, and bake for about 55-65 minutes – or until a toothpick inserted into the cake comes out clean. The top of the cake should have a nice golden color. In case it gets too dark, cover everything with aluminum foil or baking parchment and continue baking. The baking times can vary greatly depending on the oven and baking tin used, so be careful! Remove the cake from the oven and let it cool inside the baking tin for about 20 minutes, then carefully remove it and let it cool completely on a wire rack.
5. For the buttercream, add the egg whites, sugar, and salt to a large bowl and place it on top of a saucepan with simmering water. Mix until the mixture reaches a temperature of 71°C (160°F). Once the temperature has been reached, remove the bowl from the saucepan. Add the egg mixture to the bowl of a kitchen machine and mix for about 5 minutes – the egg whites should be stiff and shiny, the temperature of the meringue should have come down to room temperature. Gradually add the butter in small pieces and mix well after each addition. Add the vanilla extract and confectioners’ sugar and mix slowly at first, then at high speed for about 5 minutes. The result should be a very silky and creamy buttercream.
6. Add the buttercream for the flowers into several bowls and mix in a few drops of food coloring until the desired color intensity is achieved (you only need a small amount of green buttercream). Fill the individual colors into piping bags with different flower petal nozzles*. Pipe buttercream flowers onto pieces of paper using the different colors, and then place them in the fridge for about 30 minutes. If you don’t want to go to the trouble of making buttercream flowers, you can just use different sized star nozzles and pipe dots and swirls onto the cake.
7. For the glaze, mix the confectioners’ sugar with lemon juice and blueberry sauce (or blue food coloring). Depending on the thickness of the glaze, add heavy cream and stir until smooth (you want a thick consistency). Glaze the cake with and let it dry for a few minutes, then place the buttercream flowers on top and decorate with more buttercream dots, leaves, and blueberries. Place in the fridge until ready to serve.
Notes
Let your creativity shine in the kitchen!
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Just came across your website whilst looking for Danish pastries recipes. Love your website! My mother is a graphic designer also.
I love baking! You have a new follower now ;)
<3