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Blueberry Lemon Cake | Bake to the roots

Blueberry Lemon Cake with Buttercream Flowers

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 65
  • Total Time: 180

Description

Delicious lemon cake with blueberries and an extra portion of buttercream shaped as flowers on top. Perfect for any occasion.


Ingredients

Scale

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
  • zest of 2 organic lemons
  • 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)
  • 13 tsp. heavy cream (optional)
  • some blueberries for decoration

Instructions

  1. Preheat the oven to 350°F (180°C). Grase a 10 inches (26cm) springform tin with funnel base (e.g. z.B. La Forme Plus from KAISER) and dust with some flour. Set aside. Mix the flour with cornstarch, baking powder, baking soda and salt. Set aside. Mix the milk with lemon juice and let sit for 5-8 minutes so it can thicken. Wash the blueberries and let drain.
  2. Add the butter, sugar and lemon zest to a large bowl and beat on high speed until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Add the flour mixture alternating with the thickened milk to the bowl and mix in until just combined – do not overmix! Mix the drained but still, a bit wet blueberries with the flour, add to the bowl and fold in. Pour the batter into the prepared baking tin, smooth out the top and bake for 55-65 minutes until golden brown and a toothpick inserted in center comes out clean. If the top gets too dark, cover with some aluminum foil towards the end of the baking time. Take the cake out of the oven and let cool down in the tin for about 20 minutes, then remove carefully and let cool down completely on a wire rack.
  3. For the buttercream add the egg whites and sugar to a large heatproof bowl and place on a pot with simmering water. Mix slowly until the temperature of the mixture reaches a temperature of 160°F (71°C) and the sugar has dissolved completely. Take off the heat and mix with a kitchen machine or handheld mixer for about 5 minutes on high speed until the egg whites are glossy and form stiff peaks. The bowl should have room temperature. Add the butter in small pieces one after another and mix in well each time. Add the vanilla extract and confectioners’ sugar and mix first slowly, then on high speed for about 5 minutes until thick and creamy.
  4. To make the buttercream flowers, divide the buttercream between small bowls and color with some food color until you get the desired color intensity. I recommend using blue for a larger amount of buttercream and the other colors for smaller amounts. For the green buttercream, you only need about 1-2 tablespoons – that’s for some leaves. Fill the different colors into piping bags with tips for flowers (the shape is thin on one side and thicker on the opposite side, almost like the shape of a drop of water). Create flowers with the colored buttercream (on small pieces of paper) and place in the fridge for at least 30 minutes. If you don’t want to make flowers, just use star tips with different sizes to make swirls and dots.
  5. Mix the confectioners’ sugar with lemon juice and blueberry sauce (or blue food color) for the glaze. Add some heavy cream if the mixture is too thick. Pour the glaze over the cake, let it drip over the edges. Wait for a minute or two so it can dry a bit and then decorate the cake with the buttercream flowers or pipe swirls and dots with a star tip on top of the cake. Place some blueberries here and there and pipe some green leaves between the flowers.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 12