Required fields are marked *. Yes, please keep me posted on how it turns out! Poke holes all over warm cake using a skewer or fork. I would make the whole cake as the recipe says, right through the frosting. Add some frosting in a pastry bag and pipe a border around the edge of the cake. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting. Could the frosted cake be frozen? In a large bowl, whisk together the flour, baking powder, and salt. I love a good blueberry lemon cake and this almond flour blueberry lemon cake is no exception! Your email address will not be published. This gluten-free Lemon and blueberry cake is soft, moist and so tasty. Before you freeze it, the cake and dish will be at room temperature, so transferring it to the freezer won’t be a problem. 5 reviews Leave out for 1 hour before serving again. The lemon flavor is nice and bright and really complements the blueberries. Best, Melissa. oops typo in the above. I took it to work and everyone lover it. I don’t recommend substituting, there isn’t anything that can replace heavy cream. When grinding freeze-dried blueberries or any freeze-dried fruits, I always drape a towel over the food processor to keep the powder from escaping and getting all over the kitchen. Grind freeze-dried blueberries in a food processor before you make the frosting. Butter and lightly flour three 8″ round pans. Iâm Trang and welcome to my blog. (white only from about 3 large eggs, 85 g), (grind into a powder in a food processor, sift, yields ¾ oz), I love hearing how it went! Sift in the powdered sugar and blueberry powder. The freeze dried blueberries did exactly what they were supposed to do. However, cake is best served at room temperature because it will be less dense. Make Ahead, Storing, and Freezing Homemade Lemon Blueberry Cake. Similar to the cake portion, the cream cheese frosting can be made completely from scratch or folding in Cool Whip as a shortcut. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope youâll find something you like and stay a while. Or if you are a lemon fan, try Lemon Coconut Cake or Filled Lemon Cupcakes! I would have snapped a pic but it was eaten up too quickly! Bake until a toothpick inserted in the middle comes out clean with just a few crumbs attached. Lemon & Blueberry Cake • fabulous family food by Donna Dundas And then top them with blueberry frosting. Manleen, I have not used regular dried blueberries for the frosting, but I don’t think it will work well. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Then sprinkle the rest of the blueberries over the cake batter. Thank you so much. I miss the sun and I’m looking forward to some bright dry days ahead. Use a pastry bag with a piping tip (optional, you donât need to use a piping tip if you donât have one, you could even use a zip-top bag and snip the corner) to pipe a border which will hold the lemon curd in. If you want to make your own lemon curd, use my. I meant to ask can I instead of I can. This will not take very long, only a few minutes. Sift together 3 cups cake flour, baking powder and salt. Whisk briefly. Toss half of the blueberries with some flour and gently fold them into the cake batter. Mix together cream cheese frosting and spread on top, decorating with fresh blueberries. This one will definitely be a keeper! Do they have to be freeze dried? Beat in the eggs one at a … Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. My partner claims to not like blueberries and he devoured three pieces of this before I took it away so he wouldn’t inhale it all. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. I have one more question. This had a good lemony flavor the day I made it, but the next day, oh my goodness, it was like a lemon explosion of deliciousness, so I think I’ll make this the day before I plan on serving it. But 1 bag is just enough if you want to double the recipe and make a larger cake. When baking the Lemon Blueberry Cake, please check the baking time and temperature because I figured out that ovens often vary. But you can use blueberry jam, please see notes for substitution within the post. Cream together butter and sugar until very light and fluffy, about 4 minutes. Thaw on the counter for 2 hours and then top with whipped cream frosting. Set aside. Am wanting to make this but having trouble finding the freeze dried blue berries. Some cakes, like my Carrot Cake, require some modifications to scale from a mini cake to a full-size cake. Not a big deal, but I was wondering if there was something I could’ve done differently. You can use either fresh or frozen blueberries. Sour cream can be substituted with yogurt or buttermilk. Name a better duo. Beat with a whisk until combined. I am really excited to share this Eggless Lemon Blueberry Cake recipe with you. It’s always a good sign when you get asked for the recipe! You can try using King Arthur Flour or Bob’s Red Mill all-purpose gluten free flour. Hope that helps! Cover and store in the refrigerator. I will definitely make it again! Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. I am going to make this cake for a family birthday. Best, Melissa. If using heavy cream, pour into a separate clean, large bowl. Add eggs, and beat well. I’ve tried other Lemon Blueberry cakes and have always been disappointed, so figured I’d invent one I do like! This lemon and blueberry cake can be served either cold or hot, with yoghurt. After you finish assembling the cake, you should refrigerate it for at least 30 minutes before cutting to allow the filling and frosting to set. You can easily flavor it with anything, and today weâre using blueberry powder to make a pretty purple blueberry frosting. That’s so wonderful, Karen! … My preferred brand of gluten free flour is Cup 4 Cup because no one can tell it’s gluten free! Making mini lemon blueberry cake (Photos 1 – 6) Add all the liquid ingredients into a mixing bowl and beat to combine. However, in order to ensure even distribution of blueberries, I always reserve â to ½ of the total blueberries and sprinkle them on top before baking. Great recipe and loved by the whole family! A Perfect Cake with the Flavors of Summer. I tested this cake over and over again until it was absolutely perfect. No boxed cake mix here! Tossing blueberries in a little bit of flour helps them from sinking to the bottom of the cake during baking. It was the moistest and most flavorful cake on the table! If you canât find freeze-dried blueberries for the frosting, you can use blueberry jam instead. This means, if the temperature of your oven is too low, your cake may not rise very well and will need longer until baked through. You might have a very burnt bottom layer before the cake is cooked through. Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture. Yes, I make this A TON in the summer because we have so many fresh blueberries on hand. Sift in the powdered sugar and blueberry powder. How To Make Simple Lemon Blueberry Cake. Description Description. Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean. Bake in 9X13 pan or two 9" cake pans. Pipe the blueberry buttercream over each layer, then pipe a generous loop of the lemon buttercream around the edge of the cake. 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