Blueberry and Cream Layer Cake. Chill the cake and the remaining. Blueberry Crumble Layer Cake with layers of cinnamon brown sugar cake, blueberry filling and frosting and a little brown sugar crumble! Bavarian cream cake is a cake made with cake layers and Bavarian cream filling in between.
The delicious combination of bananas and blueberries gets paired with a tangy cream cheese frosting in this Blueberry Banana Cake recipe. I think I've only paid full price ONCE for. A dense cake layer is topped with a rich blueberry and sour cream layer. You can cook Blueberry and Cream Layer Cake using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Blueberry and Cream Layer Cake
- You need 2 1/2 cup of all-purpose flour.
- You need 2 tbsp of baking powder.
- You need 1/4 tsp of salt.
- You need 1 cup of whole milk.
- Prepare 10 tbsp of unsalted butter cut into pieces (1 1/4 sticks).
- It’s 5 of eggs.
- It’s 2 1/4 cup of sugar.
- Prepare 1 1/2 tsp of Fresh lemon peel finely grated.
- It’s 2 tsp of vanilla extract (divided).
- You need 3 cup of cold heavy cream.
- Prepare 1/4 cup of confectioners sugar.
- It’s 2 1/2 cup of fresh blueberries.
What a difference and what a great dessert. Just make sure to mix the berries and cream-not layer them as I did first time around. Spread half of Whipped Cream-Cream Cheese Frosting onto one cake layer. Fill center with half of blueberries and half of raspberries.
Blueberry and Cream Layer Cake instructions
- Preheat oven to 350°F. Spray two 9 inch round cake pan with vegetable cooking spray. Line the bottoms with parchment paper and spray the paper..
- Prepare the cake. In a bowl, sift together the flour, baking powder, and salt; set aside..
- In a medium saucepan, heat milk and butter over medium.
- In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until fluffy, thick, and lightened in color, about 2 minutes. Mix in the lemon zest and vanilla. On low speed, mix in flour mixture to blend. Slowly add hot milk mixture, mixing on low speed until batter is smooth and blended. Pour batter into prepared pans, dividing it evenly. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean..
- Cool pans on a wire rack for 10 minutes, then run a knife around the edges of the cakes to loosen. Invert each onto a wire rack. Discard the paper liners. Turn the cakes right side up to cool completely, about 1 hour..
- When cakes are cool, prepare the topping. In a large bowl, beat the cream, confectioners' sugar, and vanilla, using an electric mixer on high speed, until firm peaks form, about 6 to 10 minutes. Be careful not to overbeat..
- Put 2 cups of the topping in a medium bowl and fold in 1 cup of the blueberries. Place one cake layer on a serving plate. Tuck waxed paper strips an inch or so under the bottom of the cake all the way around to keep the plate clean. Leaving a 1/2 inch uncovered around the edge, spread the blueberry toppingover the top of the cake layer..
- Carefully place second cake layer over filling. Spread remaining plain topping over the top and sides of cake. Arrange remaining 11/2 cups of blueberries on top of the cake. Gently pull out and discard the paper strips. To make it easier to slice, chill cake at least 30 minutes. Use a large sharp knifeto cut the cake, then serve cold..
This moist and velvety lemon blueberry cake is bursting with lemon flavor, fresh blueberries and tangy cream cheese frosting! The buttermilk in this cake recipe makes the lemon cake extra tender. The perfect dessert for a summer BBQ! Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for summer!
