Blueberry cupcakes are the ones my mother baked when I’ve had my first day at school. I’ve so many memories with these blueberry cupcakes. Also they taste so amazing. So nostalgic!Ramsha Baig
This Blueberry Cake appears completely unassuming till you pull a slice out … and eyes move huge on the sight of the layers dotted with colourful pops of blueberries, sandwiched collectively with the creamy Lemon Cream Cheese Frosting. If you like things which are gluten free then you should try my recipe of Flourless Chocolate brownies.
Simply wait until you flavour it! It’s ridiculously suitable!
Whilst time is brief, we make a brief, wooden spoon-mixed Lemon Blueberry Yogurt Cake.
However whilst you need to bake a cake to affect, we make THIS Blueberry Cake!
It’s miles a entire and utter party of blueberries, bundled up in a mixture which can’t be beat: A lemon-infused plush cake tailored from this Vanilla Cake, which in itself has amassed a faithful following from all around the global. Juicy pops of blueberry littered in the course of. And that fluffy creamy Lemon Cream Cheese Frosting …
Words fail me. It’s just to-die-for!!
What you need for blueberry cake
Here’s what you need for the cake batter:
Sour cream – The Vanilla Cake batter uses milk, which makes a thin batter so the blueberries might sink to the base. by using switching milk with bitter cream, the batter turns into thick enough to droop blueberries throughout whilst nevertheless achieving the same velvety, fluffy crumb;
Flour – just plain/all-cause flour works better here than cake flour. however, if you could only get cake flour, that works simply pleasant. The best difference is that the cake surface turns into cheesy the following day (no longer certainly a big deal on this frosted cake);
- Sugar – Superfine / caster sugar is best as it dissolves greater conveniently. but regular granulated white sugar is fine too. Please do now not try and substitute with brown sugar or any sugar substitutes;
- Butter – Unsalted, the default for baking;
- Eggs – more energizing is better, and at room temperature. fresh eggs fluff better, and fridge-bloodless eggs take longer to fluff to the identical volume. in case you don’t recognise how, right here’s how to test how fresh your eggs are;
- Baking powder – For lifting energy. in case you don’t use yours regularly, ensure certain it’s nonetheless good. Inactive baking powder is a common hidden culprit of cake fails;
- Vanilla – For flavour;
- Salt – only a little brings out the flavours of the whole lot else within the cake; and
- Oil – For a hint of greater moisture but greater importantly, it continues the cake clean for 5 days. Any neutral flavoured oil works first-class right here – vegetable, canola, peanut and many others.
- For the add-ins:
- Blueberries – Tossing in a tiny bit of flour helps ensure that the blueberries remain suspended in the cake batter as it cooks; and
- Lemons – We use the zest in the cake, and the juice in the frosting.
Lemon Cream Cheese Frosting
Here’s what you need for the cream cheese frosting.
Icing sugar – Called powdered sugar in America. Heads up Australia: be sure to use soft icing sugar not pure icing sugar. The latter is used for icing intended to be firm, such as Royal Icing used to decorate Gingerbread Men. We don’t want that here!
Cream cheese – It must be the brick form which is intended for cooking purposes, not the softer spreadable type that comes in tubs.
The recipe calls for it to be at room temperature which is around 17°C/63°F for baking purposes. This is necessary so it blends with the butter easily.
But don’t let it get too soft. Cream cheese is already softer than butter, so if it gets too soft, you’ll end up with a sloppy frosting. If this happens to you, you can just fix it by refrigerating the bowl for 30 minutes, then beating again to fluff it up.
How to make Blueberry Cake
The batter for this cake is primarily based on my Vanilla Cake in which I already provided complete method steps and The Why for. rather than repeating all of it, I’ll focus on the necessities relevant to this unique cake.
but to briefly recap the important thing factors of Vanilla Cake: This technique is safer than the standard “cream butter and sugar” cakes, and yields a luxurious, velvety, expert bakery-fashion crumb. 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;
- Beat eggs & sugar for 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). Add the dry Ingredients in 3 batches to whipped egg mix, mixing on Speed 1 for 5 seconds after each addition. Stop as soon as most of the flour is mixed in;
- Sour cream mixture – Whisk sour cream, hot butter, oil, vanilla and lemon zest in your now-empty flour bowl. The mixture will be quite thick, and you will see little lumps which is the zest;
- Lighten the sour cream mixture – Add some of the egg batter into the sour cream mixture. The purpose of this step is to lighten the sour cream mixture before combining it with the batter so it is incorporated more easily. The batter is beautifully aerated and this technique thus helps preserve all those air bubbles we created in Step 2.
- Mix on low speed until just combined – we don’t want to knock out all those air bubbles we created, remember!
- Blueberries – Stir through the flour-coated blueberries;
Cakes pans – Divide the batter between the cake pans, smooth the surface, then scatter with reserved non flour-coated blueberries. These end up sinking while cooking to just below the surface of the cake. This in turn helps with a more even distribution of the blueberries (figured out yet that I’m kinda fussy?
How to make Lemon Cream Cheese Frosting
The key to a fluffy cream cheese frosting is to beat, beat, beat!
To make the frosting, cream the butter first. Add the cream cheese and whip, then add the icing sugar/powdered sugar and beat for 3 minutes until it’s fluffy.
Add a pinch of salt, vanilla and lemon juice at the end, and beat again just to mix through. Spread on each layer of the cake, the top and the sides. We’re all in for this one!
Troubleshooting: Sloppy cream cheese frosting?
Butter-based frostings can get sloppy when worked in hot ambient temperatures (ie Aussie summer!). It’s easy to fix: just refrigerate the frosting in the bowl for 30 minutes, then beat again just before use.
Also, if at any point while frosting the cake it gets too runny, just refrigerate the whole cake for 15 minutes and keep going.
I’ve made this cake as a 3-layer cake due to the fact . properly, speakme frankly, this isn’t a ten minute, one-bowl cake. So if I’m making the effort to make it, I need to head all out. And, extra layers = higher ratio of frosting to cake.
But it can be made as a 2-layer cake, or 2 x single layered individual cakes, or one large rectangular cake.
To ensure success …
first off, I want to highlight that this recipe was evolved with all styles of safety measures in place so it’s as fail-safe as it could be. it’s far a good deal more reliable than normal cake recipes that start with “cream butter and sugar”, and the outcomes are a ways higher.
Secondly, 6 years of baking questions from readers has given me invaluable insight into the maximum commonplace reasons of troubles with baking! So here are my top hints to ensure fulfillment:
study the recipe from begin to complete, and watch the video;
work within the order of steps as written;
Baking powder – make sure it’s nonetheless lively; it is able to lose rising energy even earlier than the expiry date;
Eggs – ensure they’re fresh and at room temperature, as they fluff better than refrigerator bloodless and antique eggs. here’s how to check how fresh your eggs are. fresh is best, but 1 week vintage is good enough too. however older eggs upward thrust marginally less. I propose not the usage of some thing >2 weeks old;
Preheat your oven for 20 minutes earlier than beginning – This guarantees heat retention when commencing to put cakes in; and
once you start making the batter, do now not forestall until it’s in the oven. Aeration via bubbles via beating eggs and the baking powder reacting can lose rising electricity. So do not take a name out of your chatty Aunt Marge till it’s in the oven – let her visit voicemail!!
You’ve were given this. And simply consider the gasps of pleasure whilst you pull out that first slice … as it takes place, whenever!! –