Deconstructed Blueberry Lemon Cake Recipe
As the popularity of hot weather increases, the Civitan Farmers Market at Dorval Crossing in Oakville. Open 8 a.m. to 1 p.m. on Saturdays only, most fresh produce sells out by mid-morning.
Market shoppers can expect to find individual vendors specializing in herbs, homemade sauces, baked goods and more. You will also hear live music and have at your disposal fresh products from the farm Roberts Farms and Alderbrook Farm and Apiary.
This week’s recipe is Deconstructed Lemon Blueberry Cake made with fresh seasonal blueberries from Alderbrook Farm and Apiary.
This gorgeous summer dessert has the look of a parfait but the texture of a cake. It’s a deliciously lemony cake with whipped cream and blueberry puree that requires no icing.
Lemon Blueberry Deconstructed Cake Recipe
PREPARATION TIME: 45 minutes YIELDS: 4 to 6 (depending on glass size)
Hand mixer, spatula, 1 small mixing bowl, 1 large mixing bowl, 1 medium mixing bowl, measuring cup, small saucepan, sieve, piping bag and star tip, 2-6 cake pan inch, 6 favorite parfait glasses, circular cake cutter (sized to fit glasses used)
1 ¾ cups flour, plus 2 tbsp to coat the blueberries
1 ⅔ cup sugar
1 ½ teaspoon baking soda
¾ cup butter, melted
3 eggs, room temperature
½ cup milk, room temperature
½ cup yogurt, room temperature
⅓ cup lemon juice, freshly squeezed
1 tablespoon lemon zest from 4 to 6 lemons
1 tablespoon of vanilla
1 ½ cups blueberries, fresh
4 cups blueberries
1 small lemon
4 teaspoons of sugar
3 teaspoons cornstarch
2 cups heavy cream
3 teaspoons of sugar
2 tablespoons blueberry puree
Coat the blueberries with flour to prevent them from sinking.
Preheat the oven to 350℉. Prepare cake molds with butter and flour.
Sift the dry ingredients into a medium sized mixing bowl and mix well.
In a large mixing bowl, beat the butter over high heat until it turns pale. Slowly add the wet ingredients to the butter.
Add dry mix to wet mix only until blended. Do not overmix.
Gently fold the blueberries into the mixture. Pour batter evenly into both cake pans – Bake for 30 minutes or until cake tester comes out clean. Let cool.
In a saucepan, add blueberries, sugar, lemon and cornstarch. Bring the mixture to a boil. Reduce heat and simmer over medium-low heat for 3-4 minutes. Pass through a sieve. Let cool.
In a small mixing bowl, add cream and sugar. Beat at high speed for 1 to 2 minutes. Slowly add puree until fully incorporated and mixture is firm. Gently fold into a piping bag. Refrigerate until ready to use.
Cut the cake into 8 equal pieces using a circular cookie cutter. Assemble the dessert in glasses. Serve immediately.