Running your mixer on low, mix in dry ingredients. Add sour cream and lemon juice and mix just to combine. In a large bowl mix oil, sugar and eggs, lemon zest, vanilla, and lemon extract for about 2 minutes.To make the lemon blueberry cake mixture whisk dry ingredients (flour, baking powder and salt) and set aside.To make the cream cheese filling, mix softened cream cheese, sugar, lemon extract, and egg white just to combine.Add melted butter and whisk with a fork until coarse crumbs form. To make the crumb topping, stir together flour, sugar, brown sugar, and salt.Preheat the oven to 350 F, grease 9 or 10-inches springform pan with baking spray, line the bottom with parchment paper, and set aside.The glaze: Whisk together powdered sugar and lemon juice (or milk), then drizzle over the cooled cake and serve.Top with the remaining cake batter, sprinkle the crumb topping and more blueberries over the top, and bake until the center is set. To assemble the cake: Spread a half of the cake batter into a springform pan lined with parchment paper, then spread the cream cheese filling in the center, but don’t go all the way to the edges to prevent burning.To make the cream cheese filling: Mix together cream cheese, sugar, egg, and lemon extract until smooth.You should toss blueberries with a little flour to prevent sinking in the bottom of the cake. Mix in flour, baking powder, and salt, then fold in the blueberries. Lemon blueberry cake batter: In a large bowl, mix together oil, sugar, eggs, vanilla and lemon extract, sour cream, lemon juice, and lemon zest, until fully combined.
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