blueberry cake

blueberry cake:

today we cook a blueberry cake it’s a very tasty cake look how beautiful the teas how cool mousse on top everything is delicious we need one egg of room-temperature sour cream I use 20% to win any vegetable oil sugar poverty spoon. baking powder a teaspoon baking soda flour a pinch of salt and cocoa we start with liquid product and mix a bowl break an egg add the sour cream and vegetable oil whisk everything for two or three minutes sieve the flour and add all dry ingredients into the whipped mass sugar salt cocoa baking powder and baking soda mix everything I brewed coffee is brewed coffee but you can take instant 1/2 tablespoon good coffee is to be added to the dough but the gel can come out of different consistency depending on the thickness of sour cream. I’ll mix everything up and show what kind of dough you should get here is the necessary density of the Dell it is similar to the gel in the recipe red velvet the mold should be of twenty centimeters in diameter cover the bottom with parchment there is no need to grease the sides put the dough into the mold put the dough in the preheated to 360 degrees oven and bake for about 40 minutes. since everyone has different oven bake in time may vary by 5 minutes check the readiness with a wooden stick the blueberry cake

blueberry  cake
blueberry cake

can rise with a cap but it’s ok after baking you will need to turn it cut down on a wire rack then press it gently with hand. now we’ll proceed to the preparation of blueberry mousse I’ve used 700 grams or 25 all of blueberries but you can use any berries blueberries make the dish very beautiful and delicious besides the words we need gelatine 1/2 lemon juice and sugar let’s start with gelatine put it in a small container and cover with water or room temperature not hot mix it well the consistency must be watery you will need approximately 50 milliliters or 1.7 oz of water so the gelatin aside while we are processing blueberries. the gelatin will swell the berries need to be washed properly there is no need to dry them rather berries to receive for such cases I have a device for making curry if you find it on sale be sure to buy it it makes your cooking much more comfortable put the berries in to eat and drop I love summer for this amazing smell of blueberry looks grab numerous skin to receive if you just met them there won’t be such an effect if you take berries with seeds such as robbery for this blueberry cake.make whipped cream. be sure to wrap them through a sieve it’s not too convenient to do it with a spoon so look for such a device on sale look how much period got now and how much waste school is the truth from half a lemon and add it to the berries add also sugar here turi top take a small pan with a thick bottom and transfer the green to eat put the pan on the heat and stir the curry until sugar is dissolved the mixture should be slightly warmed up you know Kate boil it you can use frozen berries see how the gelatin has congealed now it needs to the melt it you can do it in the microwave but it should not boil see how liquid the gelatin is now pour it into the curry turtle and leave until cool the Dow is ready when I took it out of lon I saw a cap on top I turn over the hot blueberry cake on the wire rack immediately and press it gently with hands that’s how it should look now the cake mug get completely cool I have it almost killed now I’ll finish the mousse and we’ll assemble the cake liveries was judge and have cooled I take cold 33% devil cream from the fridge and start bidding it add the Polish sugar in it and keep on bidding once the mass has

blueberry  cake
blueberry cake

turned into cream I add berry puree indeed. I do it gradually not all at once and continue bidding just imagine how delicious it is let’s start to assemble the blueberry cake for the mousse in the fridge for 15 to 20 minutes so that it starts to congeal I’m going to try the mousse it resembles fruit ice cream so please td’s very tangent very tasty it can be already consumed as an ice cream this punch cake is to be cut into two parts uneven top should be cut off you can simply eat. this call you won’t need it for the cake the upper part will be the bottom of the cake take them all in which respect this paunch cake cover the bottom with the parchment and put the first layer of the blueberry cake recipe. on it for half of the moves on it transfer the mold to the refrigerator for 15 to 20 minutes blend the rest of the mousse on the table the mousse in the fridge will congeal and we will cover it with a second layer the mousse on the table will be more food see in 20 minutes the mousse in the refrigerator has congealed and the one on the table is still liquid wouldn’t ii bear in the mold and cover it with the remaining mousse to the lemon blueberry cake. in the fridge until total congealing to the whole night see how well it has congealed now separated from the mold with a sharp knife turns will you open the mold and remove the side part see how it looks crumpled the cake on a platter or boards and begins to decorate it with blueberries on top you can pour it with chocolate but the top surface is still perfectly smooth.but I wouldn’t do it what a beautiful dish the cake is ready now it’s comforting to see how delicious it looks from the inside let’s take some pictures and try it looks very appetizing in the record. I’m trying it it smells like chocolate the smell of Gruber is not felt mmm so delicate the move is enriched tender how thick it is what else I have done I have melted the chocolate together with a day of cream I want to decorate the top of the chocolate but the blueberry cake. is so beautiful that in my opinion, it doesn’t need any other decoration but while eating you can pour it with melted chocolate here I’ve got melted chocolate with Dara cream for heaven together with the cake I think it’s going to be even tastier I love chocolate very much now I’ll try it was the chocolate it seems to me that it will supplement the taste it’s really John it has emphasized to take the cake this is delicious what beauty I have got a command ever want to cook this cake cook it with very embarrassed not just with blueberries and other berries it will different taste and color but believe me kick is just time so today we’ve had such a summer and in every recipe.

blueberry  cake
blueberry cake

lemon blueberry cake:

lemon blueberry buttermilk cake is the epitome of the perfect summer dessert you’ve got the lemons the buttermilk the blueberries and that cream cheese frosting it just all comes together to make an unbelievably moist and delicious dessert you can even eat it for breakfast it’s practically a health food I’ve got my buttermilk and I’m gonna pour 1/2 cup of it into a separate measuring cup and to that I’m going to add my vegetable oil very important set that aside then we got our leftover buttermilk I’m gonna add in my eggs for eggs really make this buttermilk cake super moist and then we have lots of lemon ingredients that give this the zesty flavor we’ve got our fresh lemon juice 2 tablespoons then we have the zest of one whole lemon and then just for good measure lemon extract have a lemon party happening and we’re just gonna give that a whisk just to break up the egg yolks so now we’re just gonna add our dry ingredients flour we’re using cake flour for maximum cake. tenderness baking soda baking powder salt plenty of sugar this is not a diet cake I’m just gonna whisk that up for a couple seconds just to combine now I’m gonna start adding in my softened unsalted butter and small chunks and we just want to let this mix until it resembles kind of a coarse sand so you can see it’s kind of got this crumbly texture which basically means the butter has coated all of the flour we’re good to go now we’re going to take our milk and oil mixture just add that in there all at once and we’re gonna mix this for two full minutes do not skip it we’re gonna mix on setting number four on your KitchenAid or medium speed all right after two minutes we have a very thick fluffy white batter and this is the reason this buttermilk cake has that yummy velvety texture so now we’re going to add our remaining liquid egg yolk mixture in three parts you don’t want to go too fast and it’s really important that your butter milk is at

blueberry  cake
blueberry cake

room temperature. or a little bit warm or your batter is gonna curdle at this point after the second addition I always scrape the bowl make sure that incorporating everything oh my gosh it smells so good you can smell that Tang eNOS of the buttermilk with the lemon so I ended up adding my liquid ingredients in four parts but that’s okay it’s more important that you just don’t add your liquids too quickly and let them incorporate before you add the next portion of liquids okay nice thick creamy batter it’s like the consistency gets they have like a pancake batter at this point you can see all those delicious little bits of lemon zest, okay so I’m going to go ahead and prep my blueberries and pour them into a separate Bowl and they’re actually a little bit damp from washing them which is great because we’re gonna take maybe a teaspoon of flour and sprinkle it over the blueberries. and we’re just gonna coat those blueberries and some flour and what this is gonna do is just help them stay in the batter and not sink to the bottom I’m gonna go ahead and prep my cake pans with some blueberry cake. goop which is basically the world’s best homemade pan release just brush that in there you don’t have to use any parchment I’m just going to divide the batter between the two pans evenly and take about half your blueberries I’ll kind of just make sure they’re pushed evenly but they kind of sink down a little bit and that looked beautiful. first the big glob of cream cheese you could torque the layers if you want to but I think it looks prettier in the slice when they’re not you just see all those blueberries and stuff in there don’t be shy with your cream cheese really slather it on there I mean yeah that looks delicious I’m just gonna do a rough coat around the edges and I know this is gonna be a summertime cake so it’s meant to be outside for sure like it’s a great blueberry buckle. to bring to a barbecue or you know like a dinner party and cream cheese frosting and the cake itself tastes much better if it’s at room temperature but it is cream cheese so we can’t leave it

blueberry  cake
blueberry cake

out for a really long time we don’t wanna be poisoning anybody so like two or three hours at room temperature is totally fine if it’s really hot you know just be aware cream cheese. melts I typically will just keep mine in the refrigerator until I arrive at the party and then I’ll just leave it out I’m just gonna kind of smooth out the sides here offset because I’m gonna put some lemon slices on the side just kind of swirl the top I’m just gonna cut some really thin slices of lemon to go on the outside of our cake we’re just gonna take some of these lemons. and just put them around the outside it’s very simple but delicious and then for the top, I’m just gonna do some lovely blueberries anybody doubts what’s in this cake the outside decorations scream summertime inside okay, and then I just have some little edible flowers I’m gonna place kind of on top that just sort of accent the purple and the yellow and just look so cute then the last thing I’m gonna do I’m just gonna sprinkle with a little bit of powdered sugar beautiful lemon blueberry cake complete.Toggle panel: Post Settings

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room temperature. or a little bit warm or your batter is gonna curdle at this point after the second addition I always scrape the bowl make sure that incorporating everything oh my gosh it smells so good you can smell that Tang eNOS of the buttermilk with the lemon so I ended up adding my liquid ingredients in four parts but that’s okay it’s more important that you just don’t add your liquids too quickly and let them incorporate before you add the next portion of liquids okay nice thick creamy batter it’s like the consistency gets they have like a pancake batter at this point you can see all those delicious little bits of lemon zest, okay so I’m going to go ahead and prep my blueberries and pour them into a separate Bowl and they’re actually a little bit damp from washing them which is great because we’re gonna take maybe a teaspoon of flour and sprinkle it over the blueberries. and we’re just gonna coat those blueberries and some flour and what this is gonna do is just help them stay in the batter and not sink to the bottom I’m gonna go ahead and prep my cake pans with some blueberry cake. goop which is basically the world’s best homemade pan release just brush that in there you don’t have to use any parchment I’m just going to divide the batter between the two pans evenly and take about half your blueberries I’ll kind of just make sure they’re pushed evenly but they kind of sink down a little bit and that looked beautiful. first the big glob of cream cheese you could torque the layers if you want to but I think it looks prettier in the slice when they’re not you just see all those blueberries and stuff in there don’t be shy with your cream cheese really slather it on there I mean yeah that looks delicious I’m just gonna do a rough coat around the edges and I know this is gonna be a summertime cake so it’s meant to be outside for sure like it’s a great blueberry buckle. to bring to a barbecue or you know like a dinner party and cream cheese frosting and the cake itself tastes much better if it’s at room temperature but it is cream cheese so we can’t leave it out for a really long time we don’t wanna be poisoning anybody so like two or three hours at room temperature is totally fine if it’s really hot you know just be aware cream cheese. melts I typically will just keep mine in the refrigerator until I arrive at the party and then I’ll just leave it out I’m just gonna kind of smooth out the sides here offset because I’m gonna put some lemon slices on the side just kind of swirl the top I’m just gonna cut some really thin slices of lemon to go on the outside of our cake we’re just gonna take some of these lemons. and just put them around the outside it’s very simple but delicious and then for the top, I’m just gonna do some lovely blueberries anybody doubts what’s in this cake the outside decorations scream summertime inside okay, and then I just have some little edible flowers I’m gonna place kind of on top that just sort of accent the purple and the yellow and just look so cute then the last thing I’m gonna do I’m just gonna sprinkle with a little bit of powdered sugar beautiful lemon blueberry cake complete.

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