How to bake perfectly flat cakes?

Whether you’re making a multiple cake layers or a single layer cake (8 inch cake in this case), flat tops are always desirable. The reason why cakes dome that your cake pan heats up much faster than the rest of the cake causing the edges to set before the cake has risen fully, and as the rest of the cake cooks the centre rises and creates a dome. To avoid this from happening you want to protect the edges of your cake pan. To do this, you can wrap cake strips, foil, or a damp cloth around the edges of your cake pan. Be careful with the damp cloth as it might start burning after it completely dries out. This trick will ensure you get flat tops always!

How to store this cake?

I don’t know everything but I’m pretty sure you’ll barely have a single crumb of this best ever blueberry lemon cake left over. If you do, store any extra cake tightly covered in the refrigerator to keep the whipped cream frosting cold. A cake dome or plastic cake carrier will keep it fresh for up to 6 days. To freeze individual slices, plate them and cover tightly with two layers of plastic wrap. When the craving strikes, simply defrost a slice at room temperature and grab a fork! You can also freeze the cake, wrapped, for up to 3 months. Remove the cake from the freezer and whip up a fresh batch of the whipped cream and frost the cake as you normally would.

How to make homemade blueberry jam?

Add the blueberries, sugar, lemon juice, and vanilla to a small heavy bottomed saucepan. Cook over medium heat for about 5 minutes until berries start to break down. Turn the heat down to low, and let the mixture simmer for another 5 minutes. Add in the cornstarch and salt and stir it continuously for about 1-2 minutes with a wooden spatula until thickened. Transfer to a mason jar and then place in the refrigerator until cool and ready to use.

What makes this cake so soft & moist?

This cake is more moist than others. The reason for that is it uses vegetable or canola oil instead of butter as a fat content. Oil reduces the gluten formation in it which results in this ultra moist and soft cake. I have also added buttermilk to it which adds to moisture and results in a very soft cake. You must store it in an airtight container to avoid it from drying out.

Lemon Blueberry Jam Cake

Description

This Lemon Blueberry Jam Cake is a zesty and tantalising treat that will awaken your taste buds. Bursting with the refreshing flavours of tangy lemons and juicy blueberries, this delectable dessert is a harmonious blend of sweet and tart.

Ingredients

Scale

Lemon Blueberry Cake

¼ cup (60ml) vegetable or canola oil
¼ cup (60ml) unsalted butter, at room temperature
¾ cup (150g) granulated sugar
1 tablespoon lemon zest
2 large eggs, at room temperature
1 teaspoon fresh lemon juice
½ teaspoon pure vanilla extract
1⅓ (166g) all purpose flour, sifted
1¼ teaspoon baking powder
½ teaspoon kosher salt
⅔ (160ml) buttermilk, at room temperature
1 cup (150g) fresh blueberries

Frosting and Garnish

¼ cup () homemade or store-bought blueberry jam
1 cup homemade or store-bought heavy whipping cream
fresh blueberries to top
fresh lemon slices to top

Instructions

Lemon Blueberry Jam Cake

Preheat oven to 350°F (177°C). Grease a 8 or 9 inch cake pan, line them with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pan. I usually grease it with nonstick spray. Set aside.
Beat together the butter and oil for about 2-3 minutes until creamy.
In another bowl, mix the granulated sugar and lemon zest.
Add granulated sugar to the butter and oil mixture and beat on low speed until combined. To this, add in the eggs one at a time.
Now add in the vanilla and lemon juice. Beat until combined.
In another bowl, whisk together the all purpose flour, baking powder and salt.
Add in the dry ingredients into the wet ingredients, alternating with the buttermilk. Make sure to start and end with buttermilk.
Toss in the fresh blueberries with some flour. Add them to the batter, mix until combined.
Pour the batter into the cake pan. Bake for around 27-30 minutes or until a toothpick into the center of the cake comes out clean.
Allow cake to cool in the cake pan completely on a wire rack before frosting.

Frosting and Garnish

Spread the blueberry jam on top of the cake.
Now top generously with whipped cream.
Top with fresh blueberries and lemon slices.

Notes

Make sure you are only using vegetable or canola oil. Do not use olive oil as it adds a strong flavor of it’s own which does not go very well with this blueberry cake.
If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for this as well. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Cake, Blueberry, Lemon, Spring, Summer
Method: Baking
Cuisine: American

Keywords: lemon blueberry cake, lemon blueberry jam cake, spring cake recipes, summer cake recipes