Blueberry Cake
When time is short, we make a quick, wooden spoon-mixedLemon Blueberry Yogurt Cake.
But when you want to bake a cake to impress, we make THIS Blueberry Cake!
Juicy pops of blueberry littered throughout.
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And that fluffy creamy Lemon Cream Cheese Frosting … Its just to-die-for!!
However, if you’re free to only get cake flour, that works just fine.
But ordinary granulated white sugar is fine too.
Fresh eggs fluff better, and fridge-cold eggs take longer to fluff to the same volume.
If you dont use yours regularly,double-check sure its still good.
Any neutral flavoured oil works fine here vegetable, canola, peanut etc.
Lemon Cream Cheese Frosting
Heres what you need for the cream cheese frosting.
Icing sugar Called powdered sugar in America.Heads up Australia: be sure to usesoft icing sugarnot pure icing sugar.
The latter is used for icing intended to be firm, such asRoyal Icingused to decorateGingerbread Men.
We dont want that here!
The recipe calls for it to be at room temperature which is around 17C/63F for baking purposes.
This is necessary so it blends with the butter easily.
But dont let it get too soft.
Rather than repeating it all, Ill focus on the essentials relevant to this particular cake.
And it stays 100% fresh for 5 days!
Toss blueberries with a little flour.This will help ensure they stay suspended throughout the cake as it bakes.
We also set aside some blueberries to scatter across the top for decoration;
2.
Beat eggs & sugarfor 7 minutes until tripled in volume.
This is the secret to the beautifully light, plush texture of the cake!
Add dry ingredients Whisk the dry cake ingredients in a bowl (ie.
flour, baking powder, salt).
Stop as soon as most of the flour is mixed in;
4.
The mixture will be quite thick, and you will see little lumps which is the zest;
5.
Lighten the sour cream mixture Add some of the egg batter into the sour cream mixture.
Blueberries Stir through the flour-coated blueberries;
8.
These end up sinking while cooking to just below the surface of the cake.
Be sure to let it cool fully before frosting, otherwise it will melt your frosting!
To make the frosting, cream the butter first.
Spread on each layer of the cake, the top and the sides.
Were all in for this one!
Butter-based frostings can get sloppy when worked in hot ambient temperatures (ie Aussie summer!).
Ive made this cake as a 3-layer cake because .
well, speaking frankly, this isnt a 10 minute, one-bowl cake.
So if Im making the effort to make it, I want to go all out.
And, more layers = higher ratio of frosting to cake.
Fresh is best, but 1 week old is ok too.
However older eggs rise marginally less.
Aeration via bubbles by beating eggs and the baking powder reacting can lose rising power.
Though try as he might, he couldnt hold it in his mouth!
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