Lemon Blueberry Cake with white chocolate cream Frosting

This post is also available in german/deutschWhat do you do with a bunch of juicy yellow lemons? Right, we are baking a delicious lemon blueberry cake. I baked this batter three times. Because I just wasn’t 100% satisfied with the batter result. But now the batter cake has become super fluffy and soft. So you can look forward to a delicious piece of cake.
Cut cake bottom
If you can´t get a straight line while cutting your cake bottom. Don´t despair. For this you need a commercially available nylon thread or a slightly thicker thread, there’s mostly in the craft department. I like to use the nylon thread because you can use it often. Simply wipe with a damp cloth.

So now you cut about twice the amount of thread that would fit around the cake. Now put the thread around the cake, make sure that the thread is not too high in one place. Now you cross the thread in front of the cake and pull it tight (sometimes it takes some strength). The thread cuts through the cake and you have a clean cut bottom.

Extra tip: with toothpicks in the cake the thread doesn´t slip. Stuck all around from the side in the cake.
or you get a cake divider or this cutter right away.

Lemon Blueberry Pie

300 g of flour
380 ml of vegetable milk (oat or soy)
100 ml sunflower oil
150 g of sugar
pinch of salt
1 tbsp baking powder
1/2 tsp baking soda
2 tbsp cornstarch
1 tbsp vanilla extract
1 tbsp of apple cider vinegar
Juice and abrasion of a big lemon
frosting
125 ml whipped cream  (vegan alternative)
300 g cream cheese (vegan alternative)
60 g of powdered sugar
60 g white chocolate, melted
Abrasion 1 lemon (unsprayed)
also
250 g blueberries
20 cm springform

Preheat the oven to 180 ° C and grease the Springform well.
cake
Mix milk with apple cider vinegar and let stand for 10 minutes. Use alternative 225 ml buttermilk.
Add the sugar, lemon zest and juice, vanilla and oil to a mixing bowl. Stir with the milk.
Sift the flour, cornstarch, baking powder and soda into the mixing bowl and whisk. If you sift the flour you will get a airy and fluffy batter.
Don´t over mix your batter.
Pour the dough into the springform pan and bake for about 35-40 minutes, preferably always make a chopsticks sample. When no dough gets stuck, the cake is ready.
Remove the cake from the oven and let it cool for about 10-15 minutes. Then carefully place on a wire rack and allow to cool completely.
frosting
Mix all ingredients to a creamy frosty. Put aside.
Cut the cake horizontally into three even trays. (see tip in the text above) Place a cake layer on a plate or cake plate and spread with the cream. Distribute the blueberries evenly. Put the next layer on top and do the same. Finally, coat the entire cake with the cream cheese cream. It doesn´t have to be perfect and the dough may like to shine through something.

Garnish the lemon blueberry cake with flowers and who likes to decorate with blueberries. If you take flowers, it is best always to use edible ones. Violets eg. look great too.

Best stored in the fridge.

If you try this Lemon Blueberry Cake or one of my other recipes, please leave us a comment how you liked it. If you take a picture to share it on Instagram, please don´t forget to tag @klaraslife and use the hashtag #klaraslife

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Lemon Blueberry Pie

Creamy and fruity lemon blueberry cake with white chocolate cream cheese cream. The cake tastes intense for lemons for a fresh touch. Perfectly combined with the sweetness of white chocolate.

Course baking

Cuisine need time

Keyword lemon cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

resting time 2 hours hours

Total Time 1 hour hour

Servings 8 pieces

Author Klaraslife

Ingredients

• 300 g of flour
• 380 ml of vegetable milk oat or soy
• 100 ml sunflower oil
• 150 g of sugar
• pinch of salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 2 tbsp cornstarch
• 1 tbsp vanilla extract
• 1 tbsp of apple cider vinegar
• Juice and abrasion of a big lemon

frosting

• 125 ml whipped cream   vegan alternative
• 300 g cream cheese vegan alternative
• 60 g of powdered sugar
• 60 g white chocolate melted
• Abrasion 1 lemon organic

also

• 250 g blueberries
• 20 cm springform

Instructions

• Preheat the oven to 180 ° C and grease the Springform well.

cake

• Mix milk with apple cider vinegar and let stand for 10 minutes. Use alternative 225 ml buttermilk.
• Add the sugar, lemon zest and juice, vanilla and oil to a mixing bowl. Stir with the milk.
• Sift the flour, cornstarch, baking powder and soda into the mixing bowl and whisk. If you sift the flour you will get a airy and fluffy batter.
• Don´t over mix your batter.
• Pour the dough into the springform pan and bake for about 35-40 minutes, preferably always make a chopsticks sample. When no dough gets stuck, the cake is ready.
• Remove the cake from the oven and let it cool for about 10-15 minutes. Then carefully place on a wire rack and allow to cool completely.

frosting

• Mix all ingredients to a creamy frosty. Put aside.
• Cut the cake horizontally into three even trays. (see tip in the text above) Place a cake layer on a plate or cake plate and spread with the cream. Distribute the blueberries evenly. Put the next layer on top and do the same.
• Finally, coat the entire cake with the cream cheese cream. It doesn´t have to be perfect and the dough may like to shine through something.
• Garnish the lemon blueberry cake with flowers and who likes to decorate with blueberries. If you take flowers, it is best always to use edible ones. Violets eg. look great too.
• Best stored in the fridge.

Notes

• see more tips in the text above
• Inspired by amazing Sallysbakingaddiction

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