Easy Making Recipe Blueberry and Cream Layer Cake Very Delicious

Fast cooking ultimate Blueberry and Cream Layer Cake easy, delicious, practical.

12 ingredients, 8 steps, cooking Blueberry and Cream Layer Cake

Hi mother, at this time you get make recipe Blueberry and Cream Layer Cake with 12 ingredients and 8 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 8 stages of easy cooking Blueberry and Cream Layer Cake.

Ingredients all Blueberry and Cream Layer Cake

1. It’s 2 1/2 cup : all-purpose flour.
2. It’s 2 tbsp : baking powder.
3. You need 1/4 tsp : salt.
4. It’s 1 cup : whole milk.
5. Prepare 10 tbsp : unsalted butter cut into pieces (1 1/4 sticks).
6. It’s 5 : eggs.
7. Prepare 2 1/4 cup : sugar.
8. You need 1 1/2 tsp : Fresh lemon peel finely grated.
9. You need 2 tsp : vanilla extract (divided).
10. Prepare 3 cup : cold heavy cream.
11. It’s 1/4 cup : confectioners sugar.
12. It’s 2 1/2 cup : fresh blueberries.

If all basic ingredients Blueberry and Cream Layer Cake it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking Blueberry and Cream Layer Cake

1. 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.
   
2. Prepare the cake. In a bowl, sift together the flour, baking powder, and salt; set aside.
   
3. In a medium saucepan, heat milk and butter over medium
   
4. 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.
   
5. 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.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. Finish and Enjoy.

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