Blueberry Lemon Cake

There’s something wonderfully uplifting about baking a Blueberry Lemon Cake. I remember the first time I made it, the sun was shining, and my kitchen filled with that delightful aroma of fresh lemons and sweet blueberries. It was the perfect day to try a new recipe. As I mixed the ingredients, I could already picture the cake sitting proudly on my dessert table, a vibrant centerpiece for a gathering with friends. The combination of zesty lemon and juicy blueberries is a classic that never fails to impress. Whether it’s a spring celebration or just a sweet treat for the family, this cake always brings smiles to the table. The fluffy texture combined with the creamy meringue is a dream come true for any dessert lover.

Everything You Need for Blueberry Lemon Cake

When it comes to making a Blueberry Lemon Cake, selecting the right ingredients is essential for achieving that perfect balance of flavors. Each component plays a crucial role in creating a light, fluffy cake that bursts with fruity goodness. Here’s what you need:

• 6 egg whites: These are whipped to create a light and airy meringue, giving the cake its signature texture.
• 6 tablespoons sugar: This sweetener balances the tartness of the lemon and enhances the meringue’s sweetness.
• 4 tablespoons walnuts: Chopped walnuts add a pleasant crunch and nutty flavor to the meringue base.
• 4 tablespoons flour: This helps bind the meringue, adding stability to the cake’s structure.
• A pinch of salt: Enhances the sweetness and balances flavors.
• 6 egg yolks: These enrich the custard layer, adding creaminess and depth to the flavor.
• 250 ml milk: Essential for creating a smooth, rich custard.
• 3 tablespoons starch: Helps thicken the custard for a silky texture.
• The juice and zest of one lemon: Brings a burst of citrus flavor, making it fresh and zesty.
• 100 grams sugar: Used in the custard layer to sweeten.
• 100 grams butter: Adds richness and a smooth mouthfeel to the custard.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• 250 grams mascarpone: Adds creaminess to the blueberry layer.
• 250 grams blueberries: The star of the show, providing sweetness and vibrant color.
• 50 ml water: Used to cook the blueberries.
• 1 tablespoon lemon juice: Brightens the blueberry flavor.
• 1 teaspoon vanilla extract: Complementary to the blueberries’ sweetness.
• 2 sheets of gelatin: Helps set the blueberry layer.
• Whipped cream (for decoration): To top the cake and add a creamy finish.

Blueberry Lemon Cake Instructions

Making a Blueberry Lemon Cake is a rewarding experience that fills your kitchen with delightful scents. Let’s dive into the steps to create this masterpiece:

1. Start by whipping the egg whites with a pinch of salt in a mixing bowl. Whip them until stiff peaks form. This is where the magic begins, so take your time and watch for that perfect texture.
2. Once the egg whites are fluffy, gradually add the sugar, one tablespoon at a time, while mixing continuously. This process stabilizes the meringue, ensuring it holds its shape beautifully.
3. In another bowl, combine the chopped walnuts with the flour. This mix will add texture to the cake. Gently fold this mixture into the whipped egg whites using a spatula. Be careful not to deflate the meringue; the goal is to keep it light and airy.
4. Preheat your oven to a medium temperature of 170°C (340°F). While it heats, line a large baking tray with parchment paper. This is essential to prevent sticking.
5. Pour the meringue mixture into the prepared tray and level it out evenly with a spatula. Place it in the oven and bake for about 30 minutes, or until the sides start to turn a light golden brown and the center is set.
6. Once baked, remove the tray from the oven and cut the meringue quickly into two halves. Let them cool completely on a wire rack.
7. In a saucepan, combine the milk and sugar. Heat gently until it nears boiling. This will create a rich base for your custard.
8. In a separate bowl, mix the egg yolks with the starch. To temper the yolks, add a few tablespoons of the hot milk to this mixture, stirring well. Then, pour this back into the saucepan with the remaining milk.
9. Continue heating while stirring until the mixture thickens and reaches a creamy consistency. Once it thickens, remove it from the heat and mix in the grated lemon zest, lemon juice, vanilla extract, and butter. This is where the flavor really comes together.
10. Cover the custard with cling film to prevent a skin from forming and let it chill in the refrigerator for 2 to 3 hours.
11. In another saucepan, cook the blueberries with lemon juice, water, and sugar over medium heat. After about 5 minutes of boiling, turn off the heat and blend until smooth. This will create a beautiful blueberry sauce.
12. Soak the gelatin sheets in cold water for about 5 minutes. After soaking, drain the water and add the gelatin to the blended blueberry mixture. Stir well until fully incorporated.
13. Set aside 200 grams of the blueberry cream in a separate bowl. In the remaining cream, add the mascarpone cheese, stirring vigorously to achieve a smooth mixture. Refrigerate both creams until they set.
14. To assemble, place one piece of the meringue on a serving tray. Spread the lemon custard over the top, then layer the second piece of meringue on top. Finish with the blueberry mascarpone cream. Refrigerate for another 30 minutes to allow it to set.
15. Before serving, pour the blueberry jelly over the top, allowing it to drizzle down the sides. Decorate with whipped cream for a stunning final touch.
16. Slice generously and enjoy the glorious flavors of your homemade Blueberry Lemon Cake!

How to Switch It Up

There are many ways to customize your Blueberry Lemon Cake to make it uniquely yours. Here are some ideas:

• Flavor Variation: Experiment with different fruits like raspberries or strawberries for a new twist.
• Gluten-Free Option: Substitute regular flour with a gluten-free blend to cater to dietary needs.
• Add a Crunch: Incorporate nuts like pecans or almonds for added texture in the meringue.
• Extra Zing: Add a splash of lemon zest to the whipped cream for a burst of flavor.

Serving Ideas for Blueberry Lemon Cake

When it comes to serving your Blueberry Lemon Cake, creativity is key! Here are some delightful serving ideas:

• Pair with Fresh Fruit: Serve it alongside a medley of fresh berries for a colorful presentation.
• Ideal for Brunches: This cake makes a stunning centerpiece for weekend brunches or tea parties.
• Ice Cream Companion: A scoop of vanilla ice cream complements the citrus flavor perfectly.
• Seasonal Occasions: This cake is perfect for spring and summer occasions, making it a great choice for picnics and outdoor celebrations.
• Beverage Pairings: It pairs wonderfully with a glass of iced tea or a refreshing lemonade.
• Storage Tips: Store any leftovers in an airtight container in the fridge; it stays delicious for a few days.

FAQ

Conclusion

The Blueberry Lemon Cake is a delightful dessert that brings a touch of elegance to any occasion. Its bright, refreshing flavors and stunning presentation are sure to impress your guests. I encourage you to give this recipe a try; it’s a joy to make and even more enjoyable to eat. So roll up your sleeves, gather your ingredients, and create something beautiful that will surely become a favorite!

Blueberry Lemon Cake

Craving something fresh and fruity? This Blueberry Lemon Cake is your answer! With layers of fluffy meringue, creamy lemon custard, and blueberry goodness, it’s the ultimate spring dessert. Perfect for any occasion, this cake will impress your friends and family!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 20 servings

Course: Desserts

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 6 pieces Egg Whites
• 6 tablespoons Sugar
• 4 tablespoons Walnuts
• 4 tablespoons Flour
• 1 pinch Salt
• 6 pieces Egg Yolks
• 250 ml Milk
• 3 tablespoons Starch
• 1 pieces Lemon (juice and zest)
• 100 grams Sugar
• 100 grams Butter
• 1 teaspoon Vanilla Extract
• 250 grams Mascarpone
• 250 grams Blueberries
• 50 ml Water
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 2 sheets Gelatin
• 1 cup Whipped Cream for decoration

Equipment

• Food Processor
• Oven
• Baking Sheet
• Blender
• Large Pot
• Mixing Bowl
• Grater
• Wooden Spoon

Method

 

1. Start by whipping the egg whites with a pinch of salt in a mixing bowl. Whip them until stiff peaks form. This is where the magic begins, so take your time and watch for that perfect texture.
2. Once the egg whites are fluffy, gradually add the sugar, one tablespoon at a time, while mixing continuously. This process stabilizes the meringue, ensuring it holds its shape beautifully.
3. In another bowl, combine the chopped walnuts with the flour. This mix will add texture to the cake. Gently fold this mixture into the whipped egg whites using a spatula. Be careful not to deflate the meringue; the goal is to keep it light and airy.
4. Preheat your oven to a medium temperature of 170°C (340°F). While it heats, line a large baking tray with parchment paper. This is essential to prevent sticking.
5. Pour the meringue mixture into the prepared tray and level it out evenly with a spatula. Place it in the oven and bake for about 30 minutes, or until the sides start to turn a light golden brown and the center is set.
6. Once baked, remove the tray from the oven and cut the meringue quickly into two halves. Let them cool completely on a wire rack.
7. In a saucepan, combine the milk and sugar. Heat gently until it nears boiling. This will create a rich base for your custard.
8. In a separate bowl, mix the egg yolks with the starch. To temper the yolks, add a few tablespoons of the hot milk to this mixture, stirring well. Then, pour this back into the saucepan with the remaining milk.
9. Continue heating while stirring until the mixture thickens and reaches a creamy consistency. Once it thickens, remove it from the heat and mix in the grated lemon zest, lemon juice, vanilla extract, and butter. This is where the flavor really comes together.
10. Cover the custard with cling film to prevent a skin from forming and let it chill in the refrigerator for 2 to 3 hours.
11. In another saucepan, cook the blueberries with lemon juice, water, and sugar over medium heat. After about 5 minutes of boiling, turn off the heat and blend until smooth. This will create a beautiful blueberry sauce.
12. Soak the gelatin sheets in cold water for about 5 minutes. After soaking, drain the water and add the gelatin to the blended blueberry mixture. Stir well until fully incorporated.
13. Set aside 200 grams of the blueberry cream in a separate bowl. In the remaining cream, add the mascarpone cheese, stirring vigorously to achieve a smooth mixture. Refrigerate both creams until they set.
14. To assemble, place one piece of the meringue on a serving tray. Spread the lemon custard over the top, then layer the second piece of meringue on top. Finish with the blueberry mascarpone cream. Refrigerate for another 30 minutes to allow it to set.
15. Before serving, pour the blueberry jelly over the top, allowing it to drizzle down the sides. Decorate with whipped cream for a stunning final touch.
16. Slice generously and enjoy the glorious flavors of your homemade Blueberry Lemon Cake!

Notes

• Tip 1: Properly store leftovers in an airtight container in the refrigerator for freshness.
• Tip 2: You can freeze the cake layers for up to a month; just make sure to wrap them well.
• Tip 3: This cake is perfect for celebrations and gatherings!
• Tip 4: Serve with fresh whipped cream or a scoop of vanilla ice cream for added delight.
• Tip 5: Experiment with different fruits to create your unique version.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.