Lemon Blueberry Layer Cake with Vanilla Cream

Lemon Blueberry Layer Cake with Vanilla Cream

Welcome to the delightful world of baking! Today, we’re diving into the vibrant flavors of a Lemon Blueberry Layer Cake with Vanilla Cream. This cake is a harmonious blend of fresh, tangy lemons and juicy blueberries, creating a layered dessert that is not only beautiful but also absolutely scrumptious. Picture a fluffy cake that melts in your mouth, combined with a creamy vanilla frosting that perfectly complements the cake’s bright citrus notes.

What makes this cake especially appealing is its versatility. Whether you’re celebrating a birthday, hosting a summer gathering, or simply indulging in a sweet treat, this Lemon Blueberry Layer Cake will be the star of the show! You’ll be surprised at how simple and quick it is to prepare. In just a few steps, you can impress family and friends with a dessert that looks just like it came from a bakery. If you love this cake, be sure to check out my popular Vanilla Bean Cupcakes that promise the same delightful flavor experience!

So, are you ready to embark on a baking adventure full of flavor and fun? Let’s get started on this Lemon Blueberry Layer Cake with Vanilla Cream!

What is Lemon Blueberry Layer Cake with Vanilla Cream?

You might be wondering, “What on earth is Lemon Blueberry Layer Cake with Vanilla Cream?” Well, first, let me assure you that it’s as delicious as it sounds! Imagine soft, fluffy layers of lemon cake filled with plump blueberries and topped with a luscious vanilla cream that’s simply divine. The name says it all—zesty lemon meets sweet blueberries in a way that makes your taste buds do a happy dance!

Isn’t it funny how some delicious things have long extravagant names while others keep it simple? This cake, for example, is a refined choice, yet it’s as comforting as a hug from a loved one. I guess what they say is true: “the way to a man’s heart is through his stomach!” So, if you want to win over someone special or treat yourself, why not whip up this heavenly dessert?

Why You’ll Love This Lemon Blueberry Layer Cake with Vanilla Cream

Let me share with you three compelling reasons why this Lemon Blueberry Layer Cake with Vanilla Cream is a must-try:

1. Flavor Explosion: The combination of zesty lemon and sweet blueberries creates a burst of flavors in every bite. The layers are moist, and the vanilla cream adds a smooth, rich texture that elevates the cake to another level.
2. Cost-Effective: Baking this cake at home saves you from those pricey bakery purchases. Plus, it’s perfect for family gatherings where you want to offer something special without breaking the bank!
3. Customizable Options: While this recipe calls for blueberries, you can easily substitute them for your favorite berries! Whether it’s strawberries, raspberries, or even a mix of all three, you can make the recipe your own.

So if you’ve ever craved a little sweetness in your life but didn’t want to commit to a complicated recipe, look no further. Try making this cake at home—you’re going to love it!

How to Make Lemon Blueberry Layer Cake with Vanilla Cream

Quick Overview

This Lemon Blueberry Layer Cake is not only easy to make, but it’s also satisfying and utterly delicious. With just a preparation time of about 30 minutes and a baking time of 25 minutes, you’ll have a beautiful cake ready for any occasion in no time. Just follow the steps, and you’ll be on your way to a delightful treat!

Key Ingredients for Lemon Blueberry Layer Cake with Vanilla Cream

• Dry Ingredients:
  • 200g (7 oz) all-purpose flour
  • 2 tsp cornstarch
  • 1.5 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
• Wet Ingredients:
  • 115g (4 oz) sugar
  • 1/2 cup (120ml) non-dairy milk
  • 90ml (1/4 cup + 2 tbsp) avocado oil
  • 1/4 cup lemon juice
  • Zest of one lemon
  • 1 tsp vanilla paste
• Other:
  • 1 cup (120g) blueberries
  • 1 tsp white vinegar
• For Vanilla Cream:
  • 1 can of coconut cream or coconut whipping cream
  • 225g (1/2 lb) silken tofu
  • 3 tbsp maple syrup
  • 1-1.5 tsp vanilla paste
• Garnish:
  • Fresh blueberries

Step-by-Step Instructions

1. Prepare Tofu and Coconut Cream: Start by wrapping the silken tofu in several layers of kitchen paper and placing it between two plates with some weights on top. Allow it to drain overnight in the refrigerator. Chill the coconut cream too, so it whips up nicely.
2. Preheat the Oven and Prepare Pans: Preheat your oven to 180°C (360°F). Line two 6-inch round cake pans with parchment paper.
3. Prepare the Blueberries: In a mixing bowl, toss 3/4 cup of blueberries with 1 teaspoon of flour until coated—this will help the blueberries stay suspended in the cake batter.
4. Mix Wet Ingredients: In a large bowl, combine the sugar, non-dairy milk, avocado oil, lemon juice, lemon zest, and vanilla paste. Mix well until evenly combined.
5. Add Dry Ingredients: To the bowl with wet ingredients, add the sifted dry ingredients. Mix well until just combined, then gently fold in the blueberries and white vinegar.
6. Divide and Bake: Pour the batter equally into the prepared cake pans, smoothing it down evenly. Sprinkle the remaining blueberries on top and bake in the preheated oven for about 25 minutes or until a toothpick comes out clean. Allow the cakes to cool completely.
7. Prepare the Vanilla Cream: While your cakes are cooling, take the drained tofu and blend it with the chilled coconut cream, maple syrup, and vanilla paste until smooth and creamy.
8. Assemble the Cake: Once the cake layers are fully cooled, place one layer on a serving plate, spread some vanilla cream on top, and add the second layer. Frost the top and sides with the remaining vanilla cream, and decorate with fresh blueberries.

What to Serve Lemon Blueberry Layer Cake with

To complement this delightful cake, consider serving it with a refreshing glass of lemonade or a scoop of vanilla ice cream. You could also pair it with a fruit salad for a light and summery dessert. If you want to indulge a bit more, serve alongside whipped cream or a drizzle of lemon glaze to enhance the flavors even further.

Top Tips for Perfecting Lemon Blueberry Layer Cake

1. Ingredient Substitutions: If you’re out of non-dairy milk, you can use regular milk or any other plant-based milk. Feel free to swap avocado oil for another neutral oil as well.
2. Timing Adjustments: Make sure your ingredients are at room temperature for best results. This often leads to a lighter cake texture.
3. Avoid Common Mistakes: Be gentle when folding in the blueberries; you don’t want to crush them! Also, make sure not to overmix the batter after adding the dry ingredients; this ensures a light and fluffy cake.

Storing and Reheating Tips

If you have leftovers (if that’s even possible!), store the cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze slices for up to a month. To reheat, simply microwave for about 15-20 seconds or enjoy it cold—it’s still delicious! For frozen portions, allow to thaw in the fridge overnight before consuming.

Now you’re all set to bake this incredible Lemon Blueberry Layer Cake with Vanilla Cream. Enjoy the process, and don’t forget to share this recipe with friends and family because good things are meant to be shared! Happy baking!

Lemon Blueberry Layer Cake with Vanilla Cream

Welcome to the delightful world of baking! Today, we're diving into the vibrant flavors of a Lemon Blueberry Layer Cake with Vanilla Cream.

Print Recipe Pin Recipe

Ingredients

  

• 200 g 7 oz all-purpose flour
• 2 tsp cornstarch
• 1.5 tsp aluminum-free baking powder
• 1/4 tsp baking soda
• Wet Ingredients:
• 115 g 4 oz sugar
• 1/2 cup 120ml non-dairy milk
• 90 ml 1/4 cup + 2 tbsp avocado oil
• 1/4 cup lemon juice
• Zest of one lemon
• 1 tsp vanilla paste
• Other:
• 1 cup 120g blueberries
• 1 tsp white vinegar
• For Vanilla Cream:
• 1 can of coconut cream or coconut whipping cream
• 225 g 1/2 lb silken tofu
• 3 tbsp maple syrup
• 1-1.5 tsp vanilla paste
• Garnish:
• Fresh blueberries

Instructions

 

• Prepare Tofu and Coconut Cream: Start by wrapping the silken tofu in several layers of kitchen paper and placing it between two plates with some weights on top. Allow it to drain overnight in the refrigerator. Chill the coconut cream too, so it whips up nicely.
• Preheat the Oven and Prepare Pans: Preheat your oven to 180°C (360°F). Line two 6-inch round cake pans with parchment paper.
• Prepare the Blueberries: In a mixing bowl, toss 3/4 cup of blueberries with 1 teaspoon of flour until coated—this will help the blueberries stay suspended in the cake batter.
• Mix Wet Ingredients: In a large bowl, combine the sugar, non-dairy milk, avocado oil, lemon juice, lemon zest, and vanilla paste. Mix well until evenly combined.
• Add Dry Ingredients: To the bowl with wet ingredients, add the sifted dry ingredients. Mix well until just combined, then gently fold in the blueberries and white vinegar.
• Divide and Bake: Pour the batter equally into the prepared cake pans, smoothing it down evenly. Sprinkle the remaining blueberries on top and bake in the preheated oven for about 25 minutes or until a toothpick comes out clean. Allow the cakes to cool completely.
• Prepare the Vanilla Cream: While your cakes are cooling, take the drained tofu and blend it with the chilled coconut cream, maple syrup, and vanilla paste until smooth and creamy.
• Assemble the Cake: Once the cake layers are fully cooled, place one layer on a serving plate, spread some vanilla cream on top, and add the second layer. Frost the top and sides with the remaining vanilla cream, and decorate with fresh blueberries.