Lemon Buttercream Cake With Blueberries Food

LOVELY LEMON BUTTERCREAM CAKE WITH BLUEBERRIES

Steps:

• 1. First, make the Jam filling by combining prepared fruit with water and juice in a large saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly about 20 min or so. Add sugar, and return mixture to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary and let jam cool before using. Preheat oven to 350°F Line bottoms of two 8 inch round cake pans (if you have 6 inch, use those) with parchment. Spray parchment; set aside.
• 2. Make the cake mixture by sifting together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, vinegar, butter, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
• 3. On a low speed, alternately add flour mixture and milk mixture in two alternating batches(add flour mix, add milk mix, etc). Beat in eggs, one at a time then fold in the last remaining flour/milk batch. Do not overmix or use a high speed as that can cause the cake batter to toughen. Divide between 2 cake pans.
• 4. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, about 18-25 minutes. Remove from oven, and allow the layers to cool for 10 minutes in the pan, then carefully remove them from the pan to a wire rack. Peel the parchment paper from the bottoms of the layers and turn back over to cool completely.
• 5. Now make frosting while the cake cools. Beat butter, powdered sugar (adding a little at a time), 3 tablespoons milk and lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
• 6. On serving plate, place 4 pieces of wax/parchment paper around outer edge of plate to "catch" any frosting. Place 1 cake layer, rounded side up. Spread top of first layer with jam, then sprinkle ½ cup of fresh blueberries on top of jam filling. Place on the second layer and cover the top and sides with lemon frosting. Arrange remaining 1/4 cup blueberries on cake, sprinkle with lemon zest and arrange the top with the 5 twisted lemon slices. Gently tug to remove the wax/parchment paper and refrigerate for about 2 hours. Let cake stand at room temperature 15 minutes before slicing. Cover and refrigerate any remaining cake.
• 7. Note: If you prefer, use buttermilk and omit the milk and vinegar from ingredient list for the cake. Tip: One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel. A handheld plane grater makes grating foods easy and can also is a wonderful tool for grating lemonds, oranges, fresh nutmeg and garlic. This kitchen tool in available in stores that carry kitchen utensils such as Kohls, Target, Bed, Bath and Beyond, Walmart.

BLUEBERRY LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Cake Directions:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of pans with parchment paper; butter paper.
• Dust pans with flour.
• Sift cake flour, baking powder, and salt into medium bowl.
• Transfer 1 tablespoon flour mixture to large bowl.
• Add fresh blueberries and toss to coat.
• Set remaining flour mixture and blueberries aside.
• Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
• Using electric mixer, beat butter in another large bowl until light and creamy.
• Gradually add sugar, beating until mixture is light and fluffy.
• Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
• Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
• Fold in blueberries.
• Divide batter equally among pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes.
• Cool cakes in pans on racks 10 minutes.
• Run knife around pan sides to loosen.
• Turn cakes out onto racks to cool completely.
• Peel off parchment paper.
• Frosting Directions:.
• Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
• Gradually beat in powdered sugar.
• Beat in lemon peel and vanilla.
• Cover and refrigerate until just firm enough to spread, about 30 minutes.
• Assembly:.
• Transfer 1 cake layer to platter.
• Spread 3/4 cup frosting over cake layer.
• Top with another cake layer; spread with 3/4 cup frosting.
• Top with third cake layer.
• Spread remaining frosting over top and sides of cake.
• (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
• Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.

LEMON BUTTERCREAM PANCAKES WITH BLUEBERRIES

Steps:

• Have all ingredients at room temperature.
• Sift together flour, sugar, salt and soda.
• Whisk buttermilk, sour cream, butter and egg yolks.
• Stir in vanilla and zest.
• Whisk milk mixture into flour.
• Let batter rest about 15 minutes.
• Beat 2 egg whites into soft peaks and fold into batter.
• Use about ¼ cup per pancake and drop on preheated griddle or frying pan.
• Cook completely on one side.
• Sprinkle on a few berries then turn to finish cooking.