The easiest Blueberry Cake Recipe ???? ????
Hi everyone,
My name is Tracy and I bake, cook and garden in Toronto, Canada.
This is one of my absolute favourite cakes to make for my family & friends especially when local fresh blueberries are in season. When blueberries are not in season, I replace them with the same amount of frozen blueberries...and just make sure to bake it a little longer as frozen blueberries may require extra baking time. We eat my Blueberry Cake for breakfast as well as desserts (with a bit of whipped cream) & a lot of extra fresh blueberries! Enjoy my recipe! Tracy
Ps. This was one of my earliest videos on my YT channel and I was quite nervous ???? ???? ....and made many mistakes. I just wanted to let you know that so you could understand. Thank you ???? for watching!
Please follow correct written instructions/recipe below. Happy Baking! ????
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Ingredients:
1 3/4 cup (225 g) all-purpose flour
1 tbsp baking powder (14g)
1/2 tsp coarse salt (2g)
1/2 tsp (2 g) ground cinnamon (optional) or 1 tsp finely grated lemon zest
1 large egg at room temperature
3/4 cup (145 g) granulated sugar
1/4 cup (60 mL) non-flavour oil (or melted unsalted butter or melted coconut oil)
1/4 tsp vanilla bean paste (or up to 1 tsp pure vanilla extract)
1/2 cup (125 mL) whole milk at room temperature (3.8% or 4% fat)
2 cups (12 oz or 340 g) fresh or frozen blueberries
(If your blueberries are sour, sprinkle a tbsp of granulated sugar on them just before adding them to the batter.)
For vegan or other options, you can substitute 1 egg for:
1/4 cup silken tofu
Or
1/4 cup banana
Or
1/4 cup apple sauce
*1/4 cup = 4 tbsp = 60 mL
For serving:
Powder or icing sugar
Fresh blueberries
Cream (whipped)
*Frozen blueberries may require extra baking time of 5+ minutes.
Bake in preheated oven at 350F or 180C for 40-45 mins. Baking time may vary depending on the type of baking pan (dark or light in colour, glass or ceramic...)...frozen or fresh berries as well as the amount of berries..:so please check the cake at 35 mins and adjust accordingly. Happy baking! ????????
*Please note: in the video I mentioned “115 g” sugar. I should have said “145 g”. The recipe above is correct! Thanks, Tracy.
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Email: tracyhg2020@gmail.com
Lemon Blueberry Cake
LEMON BLUEBERRY CAKE
Cake layer:
- 40 g almond flour
- 130 g eirnkorn flour
- 50 g coconut flour
- 50g coconut sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1 tsp baking soda
- 250 ml buttermilk
- 2 eggs
- 40g honey
- 50g melted coconut oil
- 3 tbsp lemon juice
- a handful blueberries (fresh or frozen)
Middle layer:
- 2 tbsp cream cheese
- 3 tbsp Labneh
- 50g white chocolate
- 150g frozen blueberries
- 2 tsp cornstarch mixed with 2 tbspn water
Streusel:
- 50g flour of eircorn
- 1 tosp cold butter
- 2 tsp sugar
For the lemon cake layer: Combine all dry ingredients in a big bowl. In a smaller bowl (or glas) combine all wet ones. Add wet ones to the dry ones and stir until smooth, then add the blueberries. Make the streusel by kneading all ingredients. Transfer the batter to a small round baking pan (18cm) smooth out the top, and add the streusel & some more blueberries.Bake at 180 degrees for about 50 minutes (until a wooden stick comes out clean). Let cool completely.For the middle layer: Melt the chocolate in a waterbath or microwave. Mix together cream
cheese and labne but don't overmix as the mixture will get more fluid. Then stir in the melted chocolate. Place the bowl in the fridge for 30 minutes while cooking the
blueberries together with a splash of water.
Once boiling add the cornstarch (dissolved in
some water). Switch of heat and let cool down a bit.
Assemble the cake:
Cut the lemon cake in half and add the cream cheese mix on the bottom part. Then add the blueberries on top.
Place the upper part on top and smooth out the edges. Enjoy????
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#lemoncake #lemonblueberrycake #layercake #easycake #healthycake #healthudesserts
How to Make Blueberry Lemon Cake
How to Make Blueberry Lemon Cake
Full Recipe:
Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. I'm not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn't need a lot of frosting, you don't want to mask the flavor with too much sugar.
DELICIOUS BLUEBERRY CREAM CAKE RECIPE | INTHEKITCHENWITHELISA
Hi lovelies, it has been such a long time since I made a proper cream cake tutorial for you and I must say I did miss it and this recipe was so much fun to make. Did I already mention how amazing this cake is?!???? It is absolutely scrumptious???????????? So for all you blueberry lovers here is a delicious blueberry cream cake recipe for you???? I hope you will fall in love with this cake as we did ???? You can find the recipe below???? Enjoy!????????
The video tutorial in German is available here
RECIPE
100g butter
200g sugar
3 eggs (medium)
210g flour
1tsp baking powder
1/2tsp baking soda
150ml kefir
1tsp vanilla extract
50g blueberries (fresh or frozen)
2tsp corn starch
200g blueberries (fresh or frozen)
70g jam sugar
300g butter
300g cream cheese
300g whipped cream
9tbsp icing sugar
I used four 18cm cake tins for this recipe. You can also use just one big 18cm cake tin, but then you need to increase the baking time. It should most likely take about 1 hour to bake the cake in this case, but make sure to check with a toothpick before removing the cake from the oven.
Bake the cake in 175°C in the middle shelf of the oven for about 20-30 minutes.
The instructions on how to prepare the cream cheese frosting can be found here IMPORTANT! All ingredients for the cream filling need to be room temperature.
How to construct the cake and decorate the cake can be found in the video.
Preparation instructions in the video. If you have any questions about the recipe please feel free to ask me in the comments.
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Blueberry and Cream Layered Sponge Cake Recipe
A celebratory cake with fresh whipped cream and blueberries! This Blueberry Cake is delicious with the tang of fresh blueberry combined with blueberry syrup, in between soft layers of light as air sponge and fresh whipped cream!
Check out the previous video, to make the light as air sponge cake!
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Cotton Soft Blueberry Cake
Cotton Soft Blueberry Cake – Coming back to my all time signature cotton soft sponge cake. This cake is so soft and with the blueberry puree made the flavor so phenomenal. You can go with buttercream or whipping cream, but for me, cream cheese frosting somehow goes so well with blueberry. To be honest, I’m not a fan of blueberries, maybe because it’s a little sour. Hence, the sweetness and saltiness of the cream cheese give the blueberries a good balance. If you’ve followed my other cotton sponge cakes, you’ll know this cake will melt in your mouth. Hope you will give this cake a try. Enjoy!
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Ingredients:
• Blueberry Puree
250g [2 cups] fresh blueberries
75g [⅓ cup] sugar
15ml [1 tbsp] lemon juice
• Sponge Cake
I’m using 7x7x3 inch pan
5 egg yolks
35g [3 tbsp] fine sugar
60g [¼ cup] oil
50ml [3½ tbsp] milk
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] cake flour
5 egg whites
½ tsp cream of tartar OR 1 tsp of lemon juice or white vinegar
60g [¼ cup + 1 tbsp] fine sugar
• Cream Cheese Frosting (to cover the cake and deco)
450g [2 cups] cream cheese, softened
40g [⅓ cup] powdered sugar
50g [3½ tbsp] blueberry puree
225g [¾ cup + 3 tbsp] whipping cream
syrup [1 tbsp sugar + 2 tbsp hot water]
• Deco
Piping tip: 686
Leaves (I used basil, you can used anything you desire)
Fresh blueberries
Instructions:
• Blueberry Puree
1. Wash the blueberries with salt and flour. My dad told me this is the best way to get rid of dirt or pesticides. Strain the berries and pat them dry. Place them in a milk pot.
2. Add sugar and lemon juice. Cook over a medium heat. Stir to prevent burnt.
3. Use a masher to mash the berries. Simmer for about 1 minutes. Remove the pot from the heat.
4. Strain the sauce. (there will be some berries pulp going through the sift but that’s fine. I love the pulps as well. The reason I sift is so that the berries is softened and mashed properly)
5. Set aside. The sauce will eventually be thickened like jam once it’s cool.
• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, mix until well combined. Add in milk, vanilla extract and salt. Mix until well combined.
5. Sift in the flour. Whisk in a circular motion until combined, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.
9. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F and bake for another 20 minutes, or until an inserted skewer comes out clean. Total baking time is 50 minutes.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled. Slice the cake into 4 sheets. Trimming off the brown edges is optional. Set aside.
• Cream Cheese Frosting
1. In a large bowl, add the softened cream cheese. Make sure the cream cheese is softened. If it’s not, you can pop into microwave for a few seconds just to get it softened.
2. With an electric mixer, give it a mix to ensure no lumps.
3. Sift in the powdered sugar. Mix until well combined.
4. Add in the puree, mix until well combined. Scrape the bowl to ensure the puree is mixed evenly.
5. Add in the whipping cream in two batches. Mix until combined. After adding the second batch, mix until stiff.
• Assemble the Cake (refer to the video)
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