- LEMON BLUEBERRY CAKE HOW TO
- LEMON BLUEBERRY CAKE FULL
Lemon Juice: freshly squeezed is always the best!. Lemon zest is the best way to tons of lemon flavor! Lemon Zest: for the cake layers and for the cream cheese frosting. Blueberries: use fresh or frozen (thawed) berries for this recipe. Cornstarch: this ingredient acts as a thickener, thickening the blueberry juices as the cake layers bake. Flour, Baking Powder & Baking Soda: dry ingredients for making the cake layers. And, make sure the eggs are at room temperature for best results. You can also use melted butter in place of the oil. Oil, Sugar, Eggs, Vanilla: for making the cake batter. Buttermilk: using soured milk for baking makes these cake layers extra moist and more fluffy! Make homemade buttermilk by adding 2 tablespoons lemon juice or white vinegar to 1 cup whole milk. Here are the main ingredients you’ll need to make this blueberry and lemon cake recipe! Instead of lemon zest, try this cake with orange zest or even lime zest.Ingredients for Blueberry Lemon Cake with Cream Cheese Frosting. Try it with peaches, apricots, plums or cherries. Sliced stone fruit arranged on top would also be delicious. Substitute other berries such as raspberries, blackberries, cranberries or partridgeberries. I don’t recommend using an 8 x 8 x 2 inch square pan as it is too small to hold the batter. If you’re using a darker pan, keep an eye on your cake as it reaches the lower end of the suggested baking time. Cakes tend to bake and brown faster in darker baking pans. This will help prevent them from sinking in the cake. If you want blueberries throughout the cake, I suggest tossing them with a little bit of the flour used in the recipe. Blueberries are only added to the top of the batter so they bake into the top of the cake. If you don’t have cane sugar, you can substitute granulated sugar. It’s okay if the batter looks a little grainy. Warmer ingredients incorporate together better than cold ingredients. Make sure your eggs and ricotta are at room temperature. Scatter the blueberries on top.īake for about 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Pour the batter into a greased 8 x 8 x 3 inch square pan. Mix together the flour, baking powder and salt, and use a spatula to gently fold it into the wet mixture. (The mixture will still look a little grainy from the ricotta). Whisk in one egg at a time, making sure they are well incorporated.Īdd the ricotta, lemon zest and vanilla and whisk until smooth. In a large bowl, whisk together the sugar and oil. LEMON BLUEBERRY CAKE HOW TO
How to make blueberry cake with lemon and ricotta Salt – A teaspoon of kosher salt balances the sweetness and enhances the flavours of the other ingredients. If you don’t have cane sugar, you can use granulated sugar.īaking powder – For additional leavening, you’ll need a tablespoon of baking powder for this cake.
It’s a bit more sugar than I normally add to cakes, but I promise, it works.
LEMON BLUEBERRY CAKE FULL
While I love to bake with whole wheat flour and spelt flour, sometimes they make cakes a little heavy.Ĭane sugar – For sweetness, there is one full cup of cane sugar in this cake. Vanilla – Pure vanilla extract is used to boost the flavours of the cake.įlour – White all-purpose flour is used in this cake to keep the texture light. Just use a zester or box grater to finely grate it. Lemon zest – For a pop of lemony flavour, you’ll need a tablespoon of fresh lemon zest (or the zest from a medium-sized lemon). You can substitute olive oil if you don’t have extra virgin.Įggs – To help the cake rise and to add moisture, there are three eggs added to this cake. Oil – Instead of butter, this cake uses extra virgin olive oil, which also helps keep the cake soft and tender.
I like to use full fat ricotta in baking as it has a higher fat content than partly skimmed (or light) ricotta, which helps keep cakes moist. This recipe calls for one cup of full fat (whole milk) ricotta. Ricotta – This is a mild, soft and creamy cheese that creates a moist and fluffy texture in cakes. I prefer fresh, but if you only have frozen, just make sure to thaw them first and pat them dry. Blueberries – You’ll need 1 1/4 cups of blueberries for this cake.
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