Lemon Blueberry Cake with Meringue Frosting
Cakes

Lemon Blueberry Cake with Meringue Frosting

I came up with this cake one day when I was going to try a recipe for a cake that was filled with lemon curd and topped with 7-minute icing and coconut. As I was about to start the cake, I decide that I didn’t feel like making lemon curd that day. I also happened to have some fresh blueberries on hand. Then it hit me that lemon and blueberries go well together and instead of making a cake to fill with lemon curd, I could add lemon flavour to the cake as well as blueberries.

I made it with the original icing recipe and though the cake was good, I didn’t like the icing and my daughter thought that it would be good if the icing had some lemon in as well. I remembered a fluffy icing recipe that I had in one of my cookbooks that had an option for orange flavouring so I decided to modify it to have some lemon flavouring. When I put the icing on top of the cake, it was very soft and reminded me of the meringue on lemon meringue pie. I had the inspiration to put it under the broiler and toast the top to help it firm up a bit. I then added a bit of toasted coconut for decoration. This cake was a winner! It was had a soft, moist crumb and a decent lemon flavour without being overpowering. It was a hit with my family for sure!

I always weigh my flour when baking cakes. This ensures the lightest cake possible as flour often gets compacted in the bag. If you don’t have a scale, I suggest stirring the flour then and scooping it into your measuring cup, rather than scooping with the cup directly from the bag.

If you are using frozen blueberries, you can avoid getting purple batter by rinsing the blueberries and drying them on paper towels.

The cake is easy to make and delicious on it’s own so I am separating the cake recipe from the icing recipe. However, if you want to go the extra step and do the icing as well, it’s worth it!

Lemon Blueberry Cake
Yields: 8 Servings Difficulty: Easy Cook Time: 25 Mins

Lemon Blueberry Cake

A delicious moist lemon cake that is quick and easy to make.

Ingredients

0/10 Ingredients
Adjust Servings

Instructions

0/8 Instructions
  • Heat oven to 350F.
  • Grease 8 inch cake pan and line with parchment paper.
  • Beat sugar, eggs and vanilla until thick and light in colour, about 1 minute.
  • Add oil, milk and lemon juice and mix to combine.
  • Add flour, baking powder and lemon zest and mix for 1 minute until you have a smooth batter.
  • Gently fold in blueberries.
  • Pour into prepared pan and bake until toothpick inserted into cake comes out clean, about 25-30 minutes
  • Let cool in pan 10 minutes before turning out onto cooling rack to cool completely.
Lemon Meringue Frosting
Yields: 8 Servings Difficulty: Medium Cook Time: 20 Mins

Lemon Meringue Frosting

This whipped lemony meringue frosting is a great topper for cakes or cupcakes.

Ingredients

0/5 Ingredients
Adjust Servings

Instructions

0/7 Instructions
  • Combine egg white, sugar, lemon juice and corn syrup in a metal bowl over barely simmering water.
  • Cook, whisking constantly until sugar is dissolved and mixture registers 160 F, 5-10 minutes.
  • Remove from heat and whip on medium speed until soft peaks form, about 5 minutes.
  • Increase speed to medium high and whip until stiff peaks form, about 5 minutes. Add lemon zest during last minute of whipping.
  • Preheat broiler.
  • Place cooled cake on a baking sheet and spread over the top of the cooled cake, swirling decoratively.
  • Wearing oven mitts, hold iced cake under the broiler to brown the top, turning frequently for even browning, until icing top is an even golden brown, 2-3 minutes. Be careful not to burn!

Tags

#cake  #frosting  #lemon  #meringue  #recipe  

Beat sugar, eggs and vanilla until thick and light in colour.

After adding flour and baking powder, mix until a smooth batter forms, about 1 minute.

Bake until toothpick inserted in centre comes out clean. Let cool in pan for 10 minutes then turn out onto rack and cool completely.

Combine egg white, sugar, lemon juice and corn starch in a metal bowl set over barely simmering water.

Cook, whisking constantly until sugar is dissolved and mixture registers 160 F.

Whip on medium speed to soft peaks then increase speed to medium high and whip to stiff peaks, adding the lemon in the last minute of whipping.

Place cake on a baking sheet then spread frosting over the top, swirling decoratively. Using oven mitts, hold cake under the broiler to brown the top, turning frequently for even browning.

Finished cake. I sprinkled some toasted coconut over the top for decoration.

The resulting cake is moist and flavorful with a marshmallow-like frosting.

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