Blueberries-Lemon Pie

Prep Time

1 h 30 min

Porties

Serveert 8

Niveau

Medium

This blueberry lemon cake is the perfect combo of fresh, fruity flavors and creamy goodness. With layers of zesty lemon cake, sweet blueberry cake, and a rich mascarpone cream, it’s like a burst of sunshine in every bite! The secret is in the balance—the lemon adds a nice tang, the blueberries bring a little sweetness, and the smooth white chocolate ganache on top just takes it to the next level.

The process is simple enough, even if you’re not a pro baker. You’ll bake two different cake layers (don’t worry, they’re super easy!), whip up a quick cream filling, and finish it all off with a light ganache. Let the cake chill overnight to really soak in all the flavors, and you’ll have a stunning dessert that’s guaranteed to impress.

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Porties:
CAKE BATTER
4 eggs (m)
160 g granulated sugar
75 g butter unsalted
75 ml sunflower oil
150 g yogurt
5 g lemon zest zest from 1 lemon
25 ml lemon juice juice from 1 lemon
220 g flour all-purpose flour
7 g baking powder
85 g blueberries
CREAM
250 g mascarpone
45 g granulated sugar
8 g vanilla sugar 1 tbsp
8 g whipping cream stabilizer 1 tbsp
200 ml heavy cream
TOPPING
40 ml heavy cream
100 g white chocolate
GARNISH
blueberries
lemon
cream
Tips

Substitute vanilla sugar with vanilla extract.

Make sure to measure the ingredients accurately. This is especially important in baking. Use a kitchen scale for the best results.

Ensure that the cake batter is smooth and mixed. Overmixing can lead to tough cakes, so mix only until the ingredients are combined.

Every oven is different, so keep an eye on the cakes while they bake. Use a toothpick to check if the cakes are done. If batter sticks to the toothpick, bake the cake longer.

Make sure the cakes are completely cooled before filling or decorating, or the cream and ganache may melt and ruin the final result.

I used our Andalus cake mold for this blueberry lemon cake.

This blueberry lemon cake is the perfect combo of fresh, fruity flavors and creamy goodness. With layers of zesty lemon cake, sweet blueberry cake, and a rich mascarpone cream, it’s like a burst of sunshine in every bite! The secret is in the balance—the lemon adds a nice tang, the blueberries bring a little sweetness, and the smooth white chocolate ganache on top just takes it to the next level.

The process is simple enough, even if you’re not a pro baker. You’ll bake two different cake layers (don’t worry, they’re super easy!), whip up a quick cream filling, and finish it all off with a light ganache. Let the cake chill overnight to really soak in all the flavors, and you’ll have a stunning dessert that’s guaranteed to impress.

Stappenplan


1

Melt the butter in a saucepan over low heat, then let it cool.

2

Crack the eggs into a bowl. Add the sugar and mix for 2-3 minutes, or until the mixture turns light yellow. Add the melted butter and sunflower oil, and mix for 1 minute. Add the yogurt, lemon zest, and lemon juice. Mix well. Sift the flour and baking powder over the bowl and mix until smooth.

3

In another bowl, pour 125 grams of the cake batter. Add the blueberries, mix well, and set aside.

4

Thoroughly grease the deep side of an Andalus cake mold. Make sure to cover every corner and side (use 25 grams of butter for this). Pour in the cake batter (625 grams). Place the lemon cake in a preheated oven at 165°C (330°F) and bake for 28-35 minutes. Keep an eye on the baking time as every oven is different. Let the lemon cake cool before removing it from the mold.

5

Grease the other part of the cake mold and pour in the blueberry batter. Bake the blueberry cake in a preheated oven at 160°C (320°F) for 20-25 minutes, or until a toothpick inserted in the center comes out dry. Let the cake cool.

6

In a deep bowl, combine the mascarpone, sugar, vanilla sugar, and whipping cream stabilizer. Mix for 1 minute. Gradually add the heavy cream and mix until firm. Set aside.

7

Horizontally slice the blueberry cake star in half.

8

Fill the Andalus star with a layer of cream and place half of the blueberry star on top. Repeat with another layer of cream and the remaining blueberry star. Spread a thin layer of cream over the cake to give the ganache a smooth, light finish.

9

Heat the heavy cream in a saucepan until just before boiling. Add the chopped white chocolate and let it sit for 1 minute. Stir until smooth and let it cool slightly.

10

Pipe the ganache along the edges of the star and fill in the rest. Cover the blueberry lemon cake and refrigerate, preferably overnight.

11

Garnish the blueberry lemon cake with cream, blueberries, and lemon slices. Bismillah, enjoy!

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Ingrediënten


Porties:
CAKE BATTER
4 eggs (m)
160 g granulated sugar
75 g butter unsalted
75 ml sunflower oil
150 g yogurt
5 g lemon zest zest from 1 lemon
25 ml lemon juice juice from 1 lemon
220 g flour all-purpose flour
7 g baking powder
85 g blueberries
CREAM
250 g mascarpone
45 g granulated sugar
8 g vanilla sugar 1 tbsp
8 g whipping cream stabilizer 1 tbsp
200 ml heavy cream
TOPPING
40 ml heavy cream
100 g white chocolate
GARNISH
blueberries
lemon
cream