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.
Prep Time 20 minutes
Cook Time 40 minutes
resting time 2 hours
Total Time 1 hour
Servings 8 pieces
- 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
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.
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.