Dessert
Lemon Blueberry Cake
1 h 15Pour 10Nutri-Score D€€
D
1 h 15
1 h 15Lemon Blueberry Cake
recette de
Sarah Kathryn Pegg
@sarahkathrynpegg
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales250 g
baking powderÉpicerie10 g
saltÉpices3 g
unsalted butter (softened)Produits laitiers170 g- granulated sugarÉpicerie200 g
eggs (room temperature)Produits laitiers3 morceaux
lemon zest (zested)Fruits et légumes2 morceaux- lemon juice (freshly squeezed)Fruits et légumes60 ml
- vanilla extractÉpicerie10 ml
- buttermilkProduits laitiers180 ml
- blueberries (fresh, tossed in flour)Fruits et légumes250 g
cream cheese (softened)Produits laitiers200 g- powdered sugar (sifted)Épicerie120 g
par portion
Nutrition
341kcal
- Glucides
- 48 g
- Protéines
- 5 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique
Moule à gâteau ×2
Four- Grille de refroidissement
Spatule
pas à pas
Préparation
- Étape 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans.
- Étape 2
Mix the dry ingredients
- Whisk the flour, baking powder and salt together in a bowl.
- Étape 3
Cream the butter and sugar
- Beat the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each.
- Beat in the lemon zest, lemon juice and vanilla.
- Étape 4
Make the batter
- Add the dry ingredients alternately with the buttermilk, mixing until just combined.
- Fold in the blueberries.
- Étape 5
Bake the cakes
- Divide the batter between the pans and smooth the tops.
- Bake until golden and a skewer comes out clean.
- Cool in the pans, then turn out onto a rack.
- Étape 6
Make the frosting
- Beat the cream cheese until smooth.
- Add the powdered sugar and beat until creamy.
- Étape 7
Assemble the cake
- Spread frosting over the first layer, add the second layer and cover the top and sides.
- Decorate with blueberries and lemon zest.