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Home / Lemon Blueberry Cake (Vegan Layer Cake) – DON’T LOSE THIS RECIPE!!! #chicken #yummy #recipe

Lemon Blueberry Cake (Vegan Layer Cake) – DON’T LOSE THIS RECIPE!!! #chicken #yummy #recipe

Lemon Blueberry Cake (Vegan Layer Cake) – DON’T LOSE THIS RECIPE!!! #chicken #yummy #recipe





Ingredients

  • 3 cups or 409 grams, cake flour (you can use regular flour)  (yummy)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 and 3/4 cup or 368 grams, granulated sugar
  • zest of 1 lemon peeled with a vegetable peeler (no white marrow)
  • 1 cup or 226 grams, unsalted butter, at room temperature
  • 3 jumbo or 4 large eggs at room temperature
  • 2 teaspoons of lemon paste optional!
  • 1 cup or 240 grams of buttermilk
  • 1/3 cup or 81 grams of fresh lemon juice
  • 1 pint of blueberries and a supplement to decorate the cake

lemon buttercream

  • 1 cup or 226 grams unsalted butter, at room temperature
  • 6 cups or 600 grams, confectioner's sugar
  • 6-8 tablespoons or 90-120 grams of fresh lemon juice and more if necessary

garnish

  • blueberries
  • sprigs of thyme
  • Granulated sugar


Instructions

  • Preheat the oven to 350F Grease and flour two 9-inch round cake pans, putting a round of parchment paper at the bottom of each.
  • Whisk together the flour, baking powder and salt and set aside.
  • Put the sugar and lemon zest in a food processor and mix until it is moist, pale yellow and there are no more large pieces of zest. It will take less than a minute.
  • Cream the butter and sugar together in a stand mixer for 3 minutes, scraping the sides of the machine if necessary.
  • Beat the eggs, one at a time, scraping the sides of the bowl between each addition. Stir in lemon paste, if using it.
  • Turn the mixer on low heat and add the flour mixture, and just before it is completely mixed, add the buttermilk and lemon juice. Mix until homogeneous, but do not mix too much. I like to finish by hand so that everything is incorporated.
  • Gently fold in the blueberries. Note: I did not use the entire pint. Then divide the dough equally between the two prepared molds. Spread out in a uniform layer.
  • Bake the cakes in the center of the oven for about 35 minutes, or until you just start to move away from the sides of the pan, the top comes back to the touch and a toothpick comes out without wet dough on it (the Wet crumbs are fine.)
  • Leave the cakes to cool on a wire rack for 10 minutes, then remove them from the molds and continue to cool completely before icing them.
  • To make the frosting, beat the soft butter and sugar together, gradually adding enough lemon juice to create a creamy spreadable frosting. If it is too thick, add more lemon juice and if it is too thin, add a little more sifted sugar.
  • Ice the cake and decorate as you see fit.
  • The recipe from, Click here
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