Is anyone else sad that berry season is almost over? As much as I love the staple flavors of fall (maple, apple, ginger, cinnamon, pumpkin) I can’t help but feel the need to squeeze as many berries and melons into my diet for as long as I can. Last week I went to grocery store and saw that blueberries were being sold for .97 a pint! So although I’ve made plenty of blueberry recipes this summer I decided to squeeze in one more:
Carrie Sellman’s Lemon Blueberry Cake.
I’ve tried making a blueberry layer cake before, long before this blog. It was a very popular recipe on Pinterest. Who am I kidding…you’ve probably seen it. It was a disaster though, and after the reading the comments I saw that it wasn’t just me. That’s actually when I learned the importance of reading the comments. Maybe one day this blog will get comments. lol. I digress…
I wanted to review this recipe because after my horrible experience above I was convinced that blueberry layer cake would just never happen. I happened to catch this recipe on The Cake Blog, and when I saw that it was made with cake flour I was like “Pfft…yeah right. Cake flour would produce way too light of a cake. The blueberries will sink right to the bottom!”
But, I felt my inner L.L. Cool J swelling, so I looked at my blueberries and said, “Blueberries, I’m gonna knock you out. Mama said you knock you out!” and here we are.
Full disclosure: I’m one of those annoying people who doesn’t always follow recipes exactly. In this case, I was supposed to use whole milk and I substituted it for vanilla flavored almond milk. It’s all I had on me at the time. Lucky for every blogger out there, I’m not one of those people who changes a recipe then complains when it comes out bad. Maybe I should enjoy this silence while it lasts.
Hey loverrr, Hey loverrr, this is more than a crush. Dem berries!
Carrie Sellman claims that this recipe can be made with fresh or frozen blueberries. I obviously went with fresh. Another thing I did was cut the recipe in half. I was looking to make three 4×2 cakes (I use large tuna cans for my cake tins) and I found the amount of batter was perfect.
I did notice that the blueberries sunk (very) slightly. Probably because of the almond milk? I don’t know, I’m still learning! But it is the only change I made ingredient wise. It wasn’t very noticeable since the cakes were so small. But just to be sure I think I’ll definitely use whole milk next time, especially if I’m making a larger cake.
I haven’t even mentioned the lemon! The lemon flavor comes from lemon zest as well as from the lemon juice you add to the milk to make buttermilk. It isn’t overpowering in the least. It says, “Hey, lemon here, checking in!” without overpowering the blueberry, which is clearly the true star of the show.
The texture was amazing. Springy and light! I used to have a real problem with butter cakes coming out really dense and brown around the edges. The cake flour prevents the denseness. To prevent the browning around the edges, grease your pans with a mixture consisting of equal parts vegetable oil, shortening, and flour. Just mix a couple tablespoons of each in a bowl and have at it. It’s life changing.
If you’re wondering if this cake tastes like a blueberry muffin, the answer is yes and no. Obviously, the flavors of a blueberry muffin are there, but this is very much a cake. Exactly what I wanted! I give this recipe 5 stars. 🙂
So thank you for the delicious recipe, Carrie. Keep on doin’ it and doin’ it and doin’ it well!
What I learned:
- A fluffy blueberry cake is possible!
- Almond milk can be used for baking (I honestly wasn’t sure if a disaster was about to happen.)
- It’s actually recommended not to refrigerate butter cakes, especially if you’re going to use them soon.
Until next time <3