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Creamy Lemon Blueberry Cake

Creamy Lemon Blueberry Cake

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A perfect blend of citrusy tang and fruity sweetness, this Creamy Lemon Blueberry Cake is an indulgence worth every bite. Featuring a moist lemon-infused sponge layered with luscious cream and bursts of juicy blueberries, this dessert is an elegant centerpiece for any occasion. Whether you’re hosting a gathering or treating yourself, this cake is sure to impress with its balance of flavors and textures.

Ingredients

For the Cream:

  • 2 cups (480 ml) milk: The base for a silky, rich cream.
  • 1 tea glass (100 ml) sugar: Adds the perfect touch of sweetness.
  • 3 tablespoons (30 g) flour (not heaped): Thickens the cream for a smooth consistency.
  • 1 egg yolk: Adds richness and helps bind the cream.
  • 1 packet (10 g) vanilla: Enhances the flavor with a fragrant, sweet aroma.

For the Cake:

  • 3 eggs: Provide structure and lightness to the cake.
  • 1 cup (200 g) sugar: Balances the tang of the lemon zest.
  • 1 packet (10 g) vanilla: Complements the lemon for a harmonious flavor.
  • Just less than 1 cup (200 ml) vegetable oil: Ensures the cake remains moist and tender.
  • Just less than 1 cup (200 ml) milk: Contributes to a soft texture.
  • 2.5 cups (300 g) flour: Forms the structural base of the cake.
  • 1 packet (10 g) baking powder: Adds leavening for a light, airy crumb.
  • Grated zest of 1 lemon: Infuses the cake with a bright, tangy flavor.
  • 1 packet (150 g) blueberries: Provide bursts of natural sweetness and color.
  • Powdered sugar (for sprinkling on top): Adds a decorative touch.

Instructions

Step 1: Prepare the Cream

  1. In a medium-sized pot, whisk together milk, sugar, flour, and egg yolk until smooth.
  2. Heat the mixture over medium heat, stirring continuously to avoid lumps.
  3. Once the mixture comes to a boil, lower the heat and simmer for 2-3 minutes, continuing to stir.
  4. Remove from heat and stir in vanilla.
  5. Cover the cream with plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool completely before use.

Step 2: Prepare the Cake Batter

  1. Preheat your oven to 170°C (340°F).
  2. In a large mixing bowl, beat the eggs, sugar, and vanilla with a whisk or electric mixer until the mixture is pale and fluffy.
  3. Gradually add the vegetable oil and milk, mixing well after each addition.
  4. In a separate bowl, combine the flour, baking powder, and grated lemon zest. Sift this mixture into the wet ingredients and gently fold until just combined. Avoid overmixing to keep the batter light and airy.

Step 3: Assemble the Cake

  1. Line a 28 cm springform pan with parchment paper and lightly grease the edges for easy release.
  2. Pour the cake batter into the prepared pan, spreading it evenly.
  3. Once the cream has completely cooled, transfer it to a piping bag. Pipe the cream onto the batter starting from the center, creating a swirl pattern.
  4. Scatter the blueberries evenly over the cream and batter.
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Step 4: Bake the Cake

  1. Place the assembled cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
  3. Run a knife along the edges of the pan to loosen the cake, then carefully transfer it to a serving plate.

Step 5: Finish and Serve

  1. Once the cake has cooled completely, remove the parchment paper from the base.
  2. Dust the top of the cake with powdered sugar for a classic finish.
  3. Slice into portions and serve as is, or with your favorite accompaniments like whipped cream or vanilla ice cream.

Helpful Tips

Cooking Tips

  • Smooth Cream: Continuously whisk the cream while cooking to avoid lumps. If lumps form, strain the cream through a fine mesh sieve.
  • Room Temperature Ingredients: Ensure the eggs, milk, and oil are at room temperature for a smooth batter.
  • Blueberry Prep: Toss blueberries in a little flour before adding them to the batter to prevent them from sinking.

Storage Tips

  • Refrigerator: Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Freezer: Freeze individual slices in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

Substitutions and Variations

  1. Gluten-Free: Use a gluten-free all-purpose flour blend.
  2. Dairy-Free: Replace milk with almond, soy, or oat milk, and use a dairy-free whipped topping.
  3. Other Fruits: Swap blueberries for raspberries, blackberries, or diced strawberries.
  4. Citrus Swap: Use orange or lime zest for a different citrus twist.

Frequently Asked Questions

1. Can I use frozen blueberries?

Yes, but do not thaw them before use to avoid excessive moisture in the batter.

2. How can I make the cream thicker?

Add an extra tablespoon of flour or simmer the mixture for a longer time.

3. Can I bake this in a different-sized pan?

Yes, but adjust the baking time accordingly. A smaller pan will result in a thicker cake and may require more time.

4. Is it possible to skip the cream?

The cream adds a unique richness, but you can omit it for a simpler lemon-blueberry cake.

Conclusion

This Creamy Lemon Blueberry Cake is a delightful dessert that celebrates the perfect marriage of tangy lemon, sweet blueberries, and rich cream. Its elegant appearance and complex flavors make it ideal for special occasions, yet it’s easy enough to whip up for everyday indulgence. Whether served with a dusting of powdered sugar or an extra dollop of whipped cream, this cake is sure to become a favorite in your dessert repertoire.

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