Happy to have found your page. I made this cake exactly as written and it was so good! Swap out the blueberries for any berry you like. Also, you mention that your blueberries sunk to the bottom on your first try – how could you tell without cutting into it and how do you prevent that? You can get whole FD blueberries at Whole Foods or Pomme and likely other health food stores. Yes, I think it would be delicious! YUM. Hello. Yes, every oven bakes differently and the times listed are just a guideline. This is the perfect treat to take to summer parties. I hope that helps! In 1881 a pound cake recipe was first published in the United States, despite already being a popular Southern dessert recipe. Simply because it’s what I (and most people) tend to have in their pantry. I did 2 8in pans. I pulverized them into a fine powder using a coffee grinder, but if you can buy the freeze-dried berry powder instead, that would be easier. I’m making this tonight/tomorrow, and planning to use (frozen, wild BC) huckleberries instead of blueberries. In the bowl of an electric stand mixer, add the butter, cream cheese, and granulated sugar. So my questions are: 1. Bake for 75-90 minutes, until the toothpick inserted into the center comes out clean. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. The recipe as-is will also work in three 6″ pans, or two 8″ pans but the layers will be thicker and will need more baking time. If I make your recipe with 8″ and then 6″ for the top tier do you think it will work out? I was hoping use cream cheese for this to substitute some of the butter since the flavor would go week with the lemon and blueberry. Slowly add cubed butter and mix until smooth.***. From Classic Cakes to Holiday favorites and everything in between. I am making this cake dairy and gluten free, do you have any suggestions so the end result does not change too much? Here’s a site I use as a guideline: https://www.joyofbaking.com/PanSizes.html. These delicious, Blueberry Lemon Muffins by Tara Binder are a huge hit with the family. Here are some great resources to get you started: For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Then gently flip it out onto a cooling rack. And I could just see that there were no blueberries peeking through the top and when I turned the cake layers out they were all gathered on the bottom. Lol. Can we replace the blueberry powder? 30 Stunning Plant-Based Entrées That Will Be the Star of Thanksgiving Dinner, #AdoptDontShop! It’s my favourite Happy to hear that the cake was a hit! Thanks so much for the amazing feedback! 3mins). If they start to get golden and spring back when touched, test them with a skewer and take them out where there’s a few crumbs on it. It was a hit! They are both fresh and perfect in a muffin, so together they take any recipe to a whole other level. For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! Really lemon but without killing the blueberry taste. Spread batter evenly between the prepared pans and smooth the tops. Add lemon zest and juice, sugar, cornstarch, cinnamon and nutmeg and stir to combine. You won’t miss any eggs or butter in this recipe. Select your store to learn what catering options are available. I do not recommend adding more baking powder, but definitely check that it is still fresh and works properly! I literally can’t do more than one thing at a time. The recipe is perfect! Hi Olivia. AGAIN. I’m making this today. Thanks for the wonderful recipe. Trader Joe’s has the BEST stuff. Your cakes are always so delicious I hate to mess with perfection. Alternatively you can 1.5x the recipe and bake in two 9″ pans. I’m confused on the lemon syrup. We mentioned how much we love angel food cake and how it reminds us of summers growing up…something about the lighter-than-air cake that, when paired with berries, immediately takes us back to all those hot days when angel food cake was just the thing to satiate our sweet tooth without being too heavy in the heat. I made this cake for mothers day this year and it was a hit. Serves 8-10 20 minutes active; 3+ hours inactive. I would do a 3:1 ratio of white chocolate:cream. It bakes up SO nicely with the lightest crisp top. It pairs well with yogurt or just simple almond milk. Then slowly add 2 cups flour. I am also wondering how well this would work for a two tier cake, I have to make this flavor for a wedding cake for my niece ….Need a cake that will stack well. Thank you for the response to my question. I’ll let know how it turns out! Converting pan sizes is always tricky. And 5., after you switch to the paddle to mix, do you switch back to the whisk to whip in the vanilla and blueberry powder? Your email will not be published or shared. It should work ok, but the layers will be quite a bit thicker and there’s a greater chance that the blueberries would sink. How long does the frosting stay good once applied.