It’s a big fat moist buttermilk coffee cake / snack cake loaded with juicy blueberries and made with my special lemon sugar that gives it the most lovely citrus perfume. (I recommend using Cup 4 Cup gluten free flour), buttermilk (see recipe notes for substitution), heavy cream (or 2 cups Cool Whip, thawed). Pour drizzle over cake and let seep in. I will let you know how it turns out. You could buy lemon curd at the store, but this curd is really easy to make and you can save the leftovers to serve with a dutch baby or slather on top of pancakes. Add the flour mixture to the liquid mixture, and fold until a smooth batter forms. Cover the whole cake in plastic wrap and then wrap with foil. I always line the bottom of the cake with a few strips of parchment paper to keep the frosting from smearing all over the cake stand. This cake … Add eggs, one at a time, beating well after each addition. Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain. In a small bowl, whisk together the milk, lemon zest, and lemon juice. If you don’t have heavy cream, try the swiss meringue frosting version or try this cream cheese frosting using blueberry. You’ll need to shorten the baking time to 15 – 17 minutes. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. When it’s time to eat it, thaw overnight in the refrigerator and then set out for a few hours before serving at room temp. Thank you for sharing your recipe notes and review. The lemon sugar juice really makes this cake … 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. Gently fold in blueberries tossed in flour. 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. Preheat oven to 350ºF. It’s a light sponge flavoured with lemon zest and packed with juicy blueberries, then I’ve drenched it in a zingy lemon juice icing (for flavour and because I like to use all of the lemon!) You may also need to use more flour to coat them than the fresh ones. Lemon Blueberry Cake – Lemon cake layers with fresh blueberries, lemon curd and lemon buttercream. In a medium bowl, mix flour, baking powder and salt together and set aside. Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. This recipe first appeared on The Slow Roasted Italian website. I’d love to see what’s cooking up in your kitchen. And then top them with blueberry frosting. But 1 bag is just enough if you want to double the recipe and make a larger cake. Great tips on the best way to get those blueberries distributed. How To Make Simple Lemon Blueberry Cake. The freeze dried blueberries did exactly what they were supposed to do. Lemon Blueberry Cake Recipe without eggs. Let sit for at least 10 minutes … Once the blueberry lemon cake is pulled from the oven it’s drizzled with a fresh lemon glaze to seep down into the cake and give it even more bursts of lemon flavor. Would you recommend that I freeze the frosted cake in my pyrex (all wrapped up as you previously indicated) or would you attempt to remove the cake from the baking dish (what a scary thought! I was a n excellent combination of blueberry and lemon mixed into a light cake! Learn how your comment data is processed. I wanted to know your thoughts on freezing this cake. Sour cream can be substituted with yogurt or buttermilk. Hi Amy, Thank you so much for letting me know what a success your cake was. I really can’t think of a reason to say no to this happy and refreshing Lemon Blueberry Cake. Leftover slices may also be frozen. My preferred brand of gluten free flour is Cup 4 Cup because no one can tell it’s gluten free! When they talk about extreme temperature difference, they mean having a hot from the oven pan and then putting it in the freezer. Turned out great! The sour cream in the cake keeps it’s super moist too. Hey Can I use normal dried blueberries instead of freeze dried ones? It is easier to cut the cake when it is still cold, but it tastes best when served at room temperature. I just wanted more lemon curd, so I kind of hollowed out a bit of the top of the cake layer so more would fit and I also added fresh blueberries to the lemon curd as well. Set aside. Best, Melissa, Are the 390 calories for the whole cake including frosting, Hi Skylar, Yes the 390 calories is for a piece of cake with frosting if it is cut in 16 pieces. Cake mixes may be a little thinner, so the blueberries will sink to the bottom, even with the flour. But you can use blueberry jam, please see notes for substitution within the post. The results are impossible to match with a mix and it hardly takes any extra effort. 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