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How To make Warm Blueberry Cake with Cream
1/2 c Butter, softened
1 c Plus 2 tb sugar
2 Eggs
1 ts Grated lemon peel
1 tb Lemon juice
2 c All purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 c Blueberries, divided
CREAM:
1 c Whipping cream
2 tb Sugar
2 tb Lemon or orange liquor
Preheat oven to 375 degrees. Grease 9" spring form pan. Ling bottom with wax paper, grease and flour wax paper. Beat butter and 1 cup sugar until fluffy. Add eggs one at a time. Add lemon juice & peel. Combine flour, baking powder and salt, add to beaten mixture alternating with milk. Chop 1/2 of the berries and add to batter. Pour batter in pan and sprinkle
remaining berries and 2 tb sugar. Bake 40 minutes, cool 10 minutes. Cream: Beat cream and sugar in chilled mixer bowl with chilled beaters until stiff. Beat in liquor. (Makes 2 cups). Remove side of pany. Serve warm with cream.
How To make Warm Blueberry Cake with Cream's Videos
Blueberry Cheesecake Recipe | Yummy Ph
Accessible ingredients and ready-made blueberry filling makes this blueberry cheesecake recipe perfect for year-round celebrations! It takes a while to bake so make sure you prepare it the day before you plan to serve it.
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PEACH BLUEBERRY SOUR CREAM CAKE
Peach blueberry sour cream cake made with seasonal fruits while they are available. It is moist, delicious and has stunning presentation. This is a perfect summer cake-so good with vanilla ice cream or serve warm for brunch. You can use nectarines or apricots in stead of peaches. Peeled or unpeeled is your personal preference.
Recipe serves 12
2 Cups all-purpose flour
1/2 Tsp baking soda
2 Tsp baking powder
1/2 Tsp salt
2 Sticks unsalted butter-softened or 1 cup oil
1 1/4 Cups sugar
3 Large eggs-room temperature
2 Tsp vanilla extract
2/3 Cup sour cream
2-3 Peaches or enough to cover the top of cake
1/2 Cup blueberries or enough to cover the top of cake
2-3 Tbsp brown sugar for sprinkle on top
Bake 350F/176C for 1 hour and 5 minutes for a 9-inch spring-form pan or depending on the size of pan and your oven temperature. I checked mine after 1 hour of baking. Check by inserting a toothpick into the center of the cake when it comes out clean it’s done. Avoid piercing the fruit when doing the toothpick test. That can tend to clean the toothpick on removal, and may give an inaccurate indication that the cake is done.
Blueberry Yogurt Cake
Full recipe available at
Let’s get a sweet and sour blueberry cake on the table, this time. A refreshing ultra-creamy dessert made with yogurt, cream cheese, and whipped cream. Of course, you can use fresh blueberries, but we were out of them and so we grabbed some frozen ones. Serve the cake garnished with even more blueberries, raw or thawed, and with mint leaves.
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프로스팅이 짱~! 블루베리 케이크 /Blueberry Cake with Cream Cheese frosting
지난번 영상에서 로얄아이싱 플라워를 만들었는데요.
이 케이크를 장식하기 위해서 였어요.
그런데 파란꽃이랑 보라빛 케이크랑 잘 안어울렸어요. 그래서 여러번 다시 만들었어요.
꽃을 만드는것 보다 조색이 더 어렵다는걸 절실히 느꼈답니다.
아무튼 이번에 블루베리 케이크를 만들었는데요.
크림치즈와 생크림을 섞은 크림 이에요. 블루베리 생크림은 별로 개성이 없는 맛인데
크림치즈 프로스팅은 블루베리와 참 잘 어울리네요.
꽃은 생략 하시더라도 이 케이크 정말 맛있으니 한번 꼭 만들어 보시기 바래요.
재료 (1호사이즈 케이크 )
♥︎ 블루베리 소스(콩포트)
블루베리 280g
설탕 53g
옥수수전분 6g
물 38g
레몬즙 12g
♥︎ 크림치즈 프로스팅
크림치즈 400g
생크림 240g
설탕 55g
♥︎ 블루베리 크림치즈 아이싱
크림치즈 프로스팅 중 200g
블루베리 소스중 퓨레 40g
♥︎ 레몬시럽
물 60g
설탕 15g
레몬즙 12g
재료를 모두 섞고 한번 끓으면 불을 끕니다. 완전히 식힌 후 사용하세요.
♥︎ 스폰지 케이크 시트 만들기
영상 바로가기
이 영상에서 흰자를 아주 차게해서 쓰라고 했는데요.
머랭을 안정되게 하기 위함입니다. 그렇게 하면 1cm 두께 시트 5장 정도 나와요.
그런데 1.5cm 두께의 시트가 4장 이 나오게 하려면
흰자를 더 차게 할 필요 없이 냉장고에서 막 꺼낸 달걀로 만들면 스폰지 케이크가 조금 더 부풀어요. 그러면 1.5cm 두께의 시트 4장이 충분히 나옵니다.
♥︎ 로열아이싱 플라워 만들기
영상 바로가기
로열아이싱을 이 레시피 대로 만든 후 꽃 받침은 그 점도 그대로 사용하고
꽃잎과 씨방 부분은 물을 더 첨가하여 약간 부드럽게한 반죽으로 만들었습니다.
## please, turn on the caption for more details.##
Ingredients
♥︎ Blueberry Sauce (Confort)
Blueberry 280g
53g sugar
6g Corn starch
38g water
12g lemon juice
♥︎ Cream Cheese Frosting
400g cream cheese
240g fresh cream
55g sugar
♥︎ Blueberry Cream Cheese Icing
200g of Cream cheese frosting
40g puree in blueberry sauce
♥︎ Lemon syrup
60g water
15g sugar
12g lemon juice
Mix all the ingredients and turn off the heat once it boils.
Let it cool down before use.
♥︎ Sponge Cake Sheet --
In this video, I told you to use the egg whites very chilled to stabilize the meringue.
That way, you'll get 5 cake sheets 1 cm thick.
But when you need 4 cake sheets 1.5cm thick,
Use the egg just taken from the refrigerator without chilling it.
The sponge cake will rise more in the oven. This will give you four 1.5 cm thick sheets.
♥︎ Royal Icing Flower --
Made royal icing according to this recipe.
The petals were made from the slightly softened paste by adding more water.
Blueberry Cake with Whipped Cream Frosting
This is one of my favorite kind of cakes. A cake that you can see immediately from the outside what's on the inside. Recipes for the cake and stabilized whipped cream to follow.
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Für die deutsche Version, hier klicken:
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.