• wearegoodatthis

Can I Make "Lemon Blueberry Cake"?

Updated: Aug 28


I love lemon flavor, so when I saw this Lemon Blueberry Cake popup in my recommended YouTube videos from Preppy Kitchen I had to try it! :) I also had all the ingredients at my place, so it was convenient.


As a side note, I actually only like blueberries in muffins or desserts, haha.









The other reason I wanted to make the Lemon Blueberry cake was because I got a zester, so I wanted to experiment and test if there really was more lemon flavor using zest. I had seen people use a zester all the time on the Food Network and different YouTube videos, but for whatever reason I had been skeptical that it helped that much as I mentioned in my post on Lemon Blueberry Muffins.


https://www.wearegoodatthis.com/post/can-i-make-muffins


I actually recently read a great post from Eat Dessert First Greece on lemon and citrus desserts, foods, drinks. Some of the fun facts about the history of lemon from the post are below and here is the link to check it out!

https://eatdessertfirstgreece.com/2020/02/26/lemon-lime-yuzu-eng/


"Being pastry nerds, since we would make a lemon dessert, we had to take a scientific approach. So, we turned to the book Le Cordon Bleu Patisserie and Baking Foundations (2011) by the chefs of the great pastry school Le Cordon Bleu and learned that lemon is a citrus fruit that appeared first in India, Northern Burma (Myanmar) and China. In 700 AD it arrived to Persia, Iraq and Egypt, while the first written reference to lemon dates back to the 10th century.


Lemon arrived in Europe via Italy, but it was not widely cultivated until the 15th century, in Genova. Quite recently actually! Around the same time, Christopher Columbus brought lemon tree seeds to America. However, only since the 18th century lemons would be used for decorative and pharmaceutical reasons there. The name lemon comes from the Arabic word limun and the old Italian and French name limone."


Attempt #1:




https://preppykitchen.com/blueberry-lemon-cake/


I made a couple of adjustments. I made a half-batch and smaller cake.


I have only recently learned to make 1 kind of buttercream, haha (from the British Girl Bakes -- stay tuned for those posts!), so I just made that with lemon flavor. It is probably similar to his recipe.


He makes a blueberry reduction for the cake, but I didn't do this.



One thing that was interesting that I was wondering about was that there is sour cream in this recipe. I had never added sour cream to a cake recipe. However, I did try it with cookies from a Tasty recipe. The cookies tasted good, but were a little malformed (my fault). Haha. :) I underestimated how much they spread in the oven and I learned that soft sugar cookies are not good for decorating. :)


https://www.wearegoodatthis.com/post/can-i-make-the-softest-sugar-cookies-ever








Ingredients:

- 1 ¾ cup all purpose flour 235g, plus 1 tbsp to coat berries

- 1 ½ tsp baking powder

- ¼ tsp kosher salt

- 1 2/3 cup granulated sugar 245g

- 3/4 cup unsalted butter 170g, room temperature

- 3 egg whites room temperature

- 1/2 cup whole milk 120ml, room temperature

- 1/2 cup sour cream 120ml, room temperature

- ⅓ cup lemon juice 40g, fresh1 tbsp lemon zest

- 3 tsp vanilla extract1

- 1/3 cup blueberries 180g, fresh


I used half these amounts, except maybe more lemon juice for more lemon flavor and I still don't have any vanilla. Haha. :)



I sifted the dry ingredients and managed not to make a mess. :)


If you are new to baking like me, what I did, so the dry ingredients I sifted got in the bowl & not everywhere else (haha!), was:


I kept 1 hand still (my right hand, non-dominant hand) and then I tapped the sifter against that hand.


I don't know what I was I doing before, but this seemed to work. :)







Here I am zesting.



I added the blueberries with ~1 tablespoon of flour (so they don't sink to the bottom) to the batter.



Here are the cakes before baking at 340 degrees. I used a 4" and 6" springboard cake pans.


I planned to make a 4" 2-layer cake and then to have some extra scraps from the 6" cake.


I baked them for about 25-30 min.















I started using my Lazy Susan as a cake stand, haha. I made a lemon buttercream and stacked my 2 little cakes and frosted them.






RESULT: Success! :)


We are good at this! How good does that look? It tasted really good too! It was a super moist tasty cake!


And there was a lot of lemon flavor. I'm a converted zester. Haha. :) I think it does add fresh lemon flavor to food.


I think the sour cream, which I was wondering about -- added good moisture to the cake.


I definitely recommend this recipe; check it out.


Give it a try! We are good at this! :)




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