![]() ![]() If only using 2 cake pans, your bake time will be longer. Spoon batter evenly into 3 prepared cake pans. Overmixing will lend a tough, dense textured crumb.Ĥ. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Remove from the mixer and stir lightly until everything is just combined. Beat on low speed for 5 seconds, then add the buttermilk, lemon zest, and lemon juice. Slowly add the dry ingredients to the wet ingredients. In a large sized bowl, toss together the flour, baking powder, and salt. Scrape down the sides and bottom of the bowl as needed. Beat on medium speed until everything is combined, about 2 full minutes. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Spray three 9×2 inch cake pans with nonstick spray. cream cheese, softened to room temperatureġ. ![]() Blueberry Lemon Layer Cake with Whipped Cream Cheese Frosting INGREDIENTSġ cup unsalted butter, softened to room temperatureģ cups all-purpose flour (careful not to over-measure)ġ 1/2 cups blueberries, fresh or non-thawed frozenĨ oz. ![]() Leftover cake can be frozen and later defrosted for continued enjoyment. Or top it with some toasted coconut or almonds. If I’d had extra blueberries, I would have decorated with them. Both will result in a denser, dryer result which is no good. I don’t have too many suggestions, just make sure not to overmix your batter or overbake your cake. You can go with the original recipe and make regular cream cheese frosting, but I promise this whipped cream version is amazing! Blueberry + lemon + my favorite whipped cream cream cheese frosting. I wanted something refreshing and spring-like to celebrate this year and decided on this cake at first sight. My birthday cake! Baked by Clara, assisted by my mom (with my guidance on the high altitude adjustments*). ![]()
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