Lemon Blueberry Layer Cake
Lemon Blueberry Layer Cake is a delightful dessert that combines the refreshing taste of lemon with sweet, juicy blueberries. This cake not only looks beautiful with its multiple layers, but it also tastes like sunshine on a plate. Whether it’s for a birthday, a family gathering, or just a weekend treat, this cake is sure to impress everyone around the table.
Why Make This Recipe
This recipe is fantastic for several reasons. First, it’s vegan, making it suitable for many dietary preferences. Second, the bright lemon flavor paired with blueberries creates a delicious balance that is both sweet and tart. Lastly, this cake is perfect for all occasions, and it’s a fun way to showcase your baking skills.
How to Make Lemon Blueberry Layer Cake
Ingredients:
- 200g all-purpose flour
- 2 tsp cornstarch
- 1+1/2 tsp aluminum-free baking powder
- 1/4 tsp baking soda
- 115g sugar
- 1/2 cup non-dairy milk
- 90ml avocado oil
- 1/4 cup lemon juice
- Zest of one lemon
- 1 tsp vanilla paste
- 1 cup blueberries
- 1 tsp white vinegar
- 1 can coconut cream or coconut whipping cream
- 225g silken tofu
- 3 tbsp maple syrup
- 1-1.5 tsp vanilla paste
- Fresh blueberries for garnish
Directions:
- Prepare tofu and coconut cream: Wrap the tofu in several layers of kitchen paper, place it between two plates, and add some weights on top. Let it drain overnight in the refrigerator. Chill the coconut whipping cream overnight too.
- Preheat the oven and prepare pans: Preheat the oven to 180°C (360°F). Line two cake pans with parchment paper for easy removal.
- Prepare the blueberries: In a bowl, take 3/4 cup of blueberries. From the dry ingredients, take 1 tsp of all-purpose flour and toss it with the blueberries until they are coated.
- Mix wet ingredients: In a large bowl, add in all the wet ingredients and mix them well until combined.
- Add dry ingredients: To the same bowl, add all the sifted dry ingredients along with the remaining all-purpose flour. Mix well. Gently fold in the blueberries and add the white vinegar.
- Divide and bake: Split the batter equally between the two prepared pans. Smooth down the batter and sprinkle 1/4 cup of blueberries on top of each.
- Bake: Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before removing them from the pans.
How to Serve Lemon Blueberry Layer Cake
Once your Lemon Blueberry Layer Cake is cool, you can serve it right away. Place one layer on a plate and spread your whipped coconut cream or frosting on top. Then, add the second layer and repeat. Garnish with fresh blueberries for a beautiful finish. This cake pairs perfectly with a cup of tea or coffee.
How to Store Lemon Blueberry Layer Cake
Store any leftover cake in an airtight container in the refrigerator. It should keep well for about 3-4 days. If you want to keep it longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and place them in a freezer bag.
Tips to Make Lemon Blueberry Layer Cake
- Make sure to measure your flour correctly to avoid a dense cake. Spoon it into the measuring cup and level it off.
- Use fresh blueberries for the best flavor, but frozen blueberries can work in a pinch. If using frozen, do not thaw them before mixing.
- For an extra lemony flavor, add more lemon zest or a bit of lemon extract.
Variation
You can try adding a lemon glaze on top for extra sweetness. Just mix powdered sugar with lemon juice until it reaches your desired consistency and drizzle it over the cake before serving.
FAQs
1. Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
2. How can I make the cake sweeter?
If you prefer a sweeter cake, increase the sugar in the recipe by a couple of tablespoons.
3. Can I add more fruit besides blueberries?
Absolutely! You can mix in raspberries or chopped strawberries for additional flavors.
Enjoy baking and sharing your Lemon Blueberry Layer Cake! It will surely become a favorite among friends and family.