Lemon Blueberry Cake
Easy summer cake recipe that you can make for Birthday or Wedding. It consists of light blueberry sponges and lemon cream layers.
easy, low sugar, naked cake, rustic cake, summer, vegetarian
Serrated knife or cake leveler
Hand mixer or stand mixer
Two x 6 inch / 16 cm spring form pans or cake pans
For 2 sponges:
+1 tsp extra
Lemon slice or zest
Preheat your oven to 350 F / 170 C
Whip eggs with sugar for 15-20 min until pale and triple in size. Add Lemon zest and 1 tbsp lemon juice and mix 1 minute more.
Sift in flour in two batches and gently and slowly fold into the eggs until fully incorporated.
Layer bottom of 2 x 6 inch / 16 cm spring form pans or cake pans with parchment paper. Grease the edges of the pan with butter, and, preferably dust with flour. Remove the excess flour.
Divide butter in two and pour it into prepared cake pans.
In a separate bowl, mix blueberries with cornstarch and 1 tsp lemon juice.
Evenly sprinkle blueberries in the cake pans.
Bake about 30-40 min until top is golden and inserted wooden skewer comes out clean. Don’t open the oven door for at least 30 minutes!
Cool the sponge in slightly open oven for 10 minutes.
Cool the sponge in the room temperature for 20 min, then release the edges of the pan or flip it upside down and remove parchment paper.
Let the cake sponges cool completely.
With the serrated knife or cake leveler cut every sponge in half.
Beat butter on high speed with a mixer, until it whitens and doubles in size, about 6 min
Slowly add sugar, beating well between adding, so it incorporates well.
Add lemon juice, vanilla and cream cheese and whip with a mixer just until combined.
In a separate bowl, whip heavy cream for 2 minutes until stiff peaks.
Gently fold whipped cream with a spatula.
Generously spread the cream between the layers of the cake.
Whip cream cheese with sugar and lemon juice just until combined.
Frost the cake with the cream cheese, scraping the sides. (optional)
Decorate with blueberries and lemon zest.
If you’re using frozen, don’t defrost them before tossing with cornstarch and adding to the cake batter.
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