Blueberry lemon cake

blueberry lemon cake
  • Preparation Time
    1 hours
  • Cooking Time
    24 hours

Cakes can't be too much. Try this blueberry lemon cake!



    A 20 cm diameter cake base will be required.

    Solis 1

    Preheat the oven to 180 ° C.

    Solis 2

    Make a biscuit. Beat 3 eggs with 150 g of sugar.

    Solis 3

    Melt 110 g of butter and grate ½ lemon peel. Then add the beaten egg and beat together.

    Solis 4

    Then add 150 g of flour with 5 g of baking powder. Mix everything thoroughly.

    Solis 5

    Pour the finished biscuit in the form of a cake and bake for about 20-30 minutes.

    Solis 6

    Meanwhile, make blueberry mousse. Blend blueberries.

    Solis 7

    Put the bleached blueberries in a saucepan and add 60 g of sugar. Heat until the sugar has melted. Allow to cool slightly.

    Solis 8

    Swell 10 g of gelatin.

    Solis 9

    Sakul 130 g of sour cream.

    Solis 10

    Dissolve the swollen gelatin in the blueberry mass.

    Solis 11

    Add the whipped cream to the blueberry mass and set aside.

    Solis 12

    Cut the baked biscuit horizontally in half and place one part back in the form of a cake.

    Solis 13

    Pour the prepared blueberry mousse on top and put the second part of the biscuit on top. Refrigerate for about 3 hours, but best overnight.

    Solis 14

    Once the cake in the refrigerator has existed, prepare the lemon cream. Whisk 100 g of warm butter with 100 g of icing sugar and grated ½ lemon peel.

    Solis 15

    Then add 200 g of cream cheese and mix everything together.

    Solis 16

    Take the cake out of the refrigerator and spread on top with the prepared lemon cream.


    Decorate the cake to your heart's content. Remember to remove the cake from the refrigerator 30 minutes before serving so that the cream warms up a bit. Enjoy your meal!

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