Blueberry Cake

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   How to make blueberry cake? Measure out the ingredients needed for a classic sponge cake. I advise you to divide the weight of the products into 2 parts and bake 2 biscuits so that the berries are more evenly distributed throughout the cake. Corn starch can be replaced with potato starch. Wash the blueberries in advance and dry thoroughly. The berries should not be wet.

2. STEP 2

   

   Mix flour with starch and vanilla and sift. The flour will be enriched with oxygen, and the biscuit will be more airy and porous.

3. STEP 3

   

   Carefully separate the eggs into whites and yolks. Not a drop of yolk should get into the whites, otherwise it will be impossible to obtain a stable protein foam when whipping.

4. STEP 4

   

   Beat the yolks at high speed with a mixer with half the amount of sugar (about 40 g) and lemon juice until a dense light mass.

5. STEP 5

   

   In a dry, clean, grease-free container, beat the egg whites. Start beating at low speed until the whites thicken slightly. Without stopping whipping, add the remaining sugar in small portions. Gradually increase the speed to maximum. Beat the whites until stable, dense foam.

6. STEP 6

   

   Using a spatula, gradually combine the whipped whites with the yolk mixture. Do this very carefully, using scooping movements from the bottom up, so as not to disturb the airiness of the whites.

7. STEP 7

   

   Add lemon zest.

8. STEP 8

   

   Add the flour mixture in small portions, stirring gently with a spatula from bottom to top. Do everything carefully, but without delaying the process.

9. STEP 9

   

   The dough turns out airy and homogeneous.

10. STEP 10

    

    Line the bottom of the baking pan with parchment. There is no need to grease the walls of the mold. Carefully place the dough into the pan. Distribute the blueberries evenly on top, slightly deepening them into the dough. My mold diameter is 20 cm. If you have 2 identical molds, you can bake the biscuits at the same time. If not, then take turns.

11. STEP 11

    

    Bake the sponge cake in an oven preheated to 150-160 degrees until light brown, about 30 minutes. Do not open the oven during baking so that the biscuit does not collapse due to temperature changes. Leave the biscuit in the switched off oven with the door ajar for 10 minutes, then remove. Cooking mode and time may be different. Focus on the operation of your oven. Cool the finished biscuit slightly and remove from the mold. It turns out very tender.

12. STEP 12

    

    Prepare the second sponge cake in the same way. The finished biscuits must cool completely.

13. STEP 13

    

    Meanwhile, make the lemon curd. It is better to get the ingredients for it in advance so that they are at room temperature. Wash the lemons and dry well.

14. STEP 14

    

    Remove the zest from the lemons and squeeze out the juice. I got about 120 ml of lemon juice.

15. STEP 15

    

    Mix the zest well with sugar so that it releases its flavor.

16. STEP 16

    

    Beat the eggs with a fork or whisk until smooth.

17. STEP 17

    

    In a small, heavy-bottomed saucepan, combine sugar, zest and lemon juice. Mix everything well.

18. STEP 18

    

    Add beaten eggs, stir.

19. STEP 19

    

    Place the saucepan on low heat. Stirring all the time (!), bring the lemon mixture until thickened. If you are afraid that the eggs will curdle, you can cook the curd in a water bath. To check the readiness of the curd, run it over the spatula that was used to stir the curd. If a clear path remains, then the Kurd is ready.

20. STEP 20

    

    Strain the curd through a sieve to remove the lemon zest.

21. STEP 21

    

    Add soft butter to the warm curd, mix well until smooth.

22. STEP 22

    

    To prevent a film from forming on the surface, cover the curd with cling film “in contact”. Cool the curd well.

23. STEP 23

    

    I cut each biscuit into 2 parts. If you bake in a mold d=22-24 cm, the cakes will be thinner. Then you don't have to cut them.

24. STEP 24

    

    To prepare the cream, the cream must be well chilled. The whipping container also needs to be cooled.

25. STEP 25

    

    Start whipping cream on low speed. Add vanilla sugar. Gradually add powdered sugar and increase speed, beat the cream until thick. When the mixer beaters leave visible, fairly dense streaks, stop beating.

26. STEP 26

    

    Add mascarpone to the cream.

27. STEP 27

    

    Mix on low speed mixer until smooth. The cream is ready.

28. STEP 28

    

    Start assembling the cake. I lined the plate with strips of parchment to keep it clean after the cake was cooked. But this is not necessary. Brush the sponge cake with lemon curd.

29. STEP 29

    

    Place buttercream on top.

30. STEP 30

    

    Cover with the next cake layer and brush with curd again.

31. STEP 31

    

    Repeating all steps, assemble the entire cake. Cover the top and sides of the cake with cream. Place the dessert in the refrigerator for 5-6 hours to soak and become more flavorful.

32. STEP 32

    

    Before serving, decorate the cake with blueberries or any other way you wish, cut into portions and serve. Bon appetit!

Comments on the recipe

Christmas tree

03.09.2023

5

Unusual, original, delicious, or rather a masterpiece cake! Amount of ingredients and method of preparation according to the author's recipe, with minor substitutions. Instead of blueberries, I used frozen honeysuckle 100 grams, having previously sprinkled the berries with corn starch. When baking the sponge cake, I placed a container of water on the bottom of the oven, and after 30 minutes I took out the finished cakes. I baked 2 cakes at the same time in identical forms. I baked the biscuit a day in advance, and after cooling, wrapped it in cling film and put it in the refrigerator. The cakes were cut well with a bread knife, after cutting, I saw a “polka dot sponge cake”. The first time I made lemon curd, it turned out fragrant, with sourness, with the consistency of thick jelly. Instead of mascarpone, I added curd cheese for cooking to the whipped 33% cream. I completely agree with the author “this is the most delicate sponge cake.” This is an amazing cake with ice cream flavor and lemon aroma. Thanks to Yulia for the blueberry cake recipe!

Tina

03.09.2023

4.8

Magic cake! Thank you very much for the recipe! I made it for the holiday table, it was simply a delight. I registered specifically to say thank you.

Julia

03.09.2023

5

Super cake! I’m making this for the third time in a row, because the whole family really liked it and it’s relatively easy to prepare. Many thanks to the author of the recipe🩷