![]() ![]() Second, the blueberries kind of clustered on the bottom area, creating a jammy texture instead of just a blueberry surrounded by cake, and that jammy texture is also contributing in making this lemon blueberry cake a super-moist and soft one. Trust me, if you taste this cake you will understand why I don’t want to change anything. But the reality is that, I don’t want to do so! Here’s the thing first, the texture of the cake itself is just perfectly soft, tender and light, and playing around with ratios, like adding more flour or reducing the liquids, will mess that up. I know all the technical things I can do in order to prevent that from happening again. But even if I did all the tricks written in the world for preventing blueberries, or other fixings for that matter such as nuts or chocolate chips, traveling non-stop to the bottom, it happened because the batter was a bit light for them. I say almost because I spooned some batter sans blueberries at the bottom of the cake pan as a base, which prevented the blueberries actually touching the bottom of the pan. The issue with these cakes is that the blueberries sank almost to the bottom, which is technically a no-go in the baking world. But I’ve learned that there are no accidents, as the famous metaphorical proverb that I came to learn through Kung-Fu Panda! How many times Mariana and us watched this movie! I think my excitement for this cake is because the delicious taste and tender texture were a bit of an accident. Seriously, this is the best lemon blueberry cake with cream cheese frosting that you can possibly make! It’s for serious lemon lovers because it has lemon all over it! I layered it with my super smooth and creamiest cream cheese frosting, which has more cream cheese than butter and has lemon juice as well. This super-moist and soft lemon blueberry layered cake is bursting with summer tangy flavors.
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