Lemon Blueberry Layer Cake & Epermarket Anniversary!

Today is a special day…

Today is a happy day…

Today is one of my dear partner 3rd anniversary, which is why I am happy and up to celebrating!

Epermarket, one of Expatcucina’s partners, is celebrating its 3rd year birthday with special offers:

  1. Big blowout promotions on the website on over 1,600 items from October 24th until November 7th
  2. FREE Lavazza Coffee Machine + 30 capsules with any purchase over 2,000 RMB or 2,500 RMB on multiple orders
  3. Up to 15 % off on selected brands such as Barilla, Emmi Yoghurts, BN, Walker Biscuits, Elle & Vire Desserts and many more.
  4. 20 % discount on Halal beef for the same price and 2:1 on Halal Lamb + Beef Burger Patties

To celebrate with them I have prepared a special cake: Lemon Blueberry Layer Cake! To die for!

Here is the recipe!

Ingredients (for a 6 inch cake):

  • 150 g unsalted butter, softened to room temperature
  • 130 g granulated sugar
  • 50 g light brown sugar
  • 2 large+ 1 small eggs, at room temperature
  • 1 Tablespoon vanilla extract
  • 250 g all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 160 ml  buttermilk*
  • zest + juice of 2 medium lemons
  • 1 cup blueberries, fresh or non-thawed frozen
  • 1 tablespoon all-purpose flour
  • 1 cup of vanilla frosting

Preheat the oven to 180 C (350 F). Spray three 6 inch cake pans with nonstick spray. Set aside.

Measure up the sugars and in a bigger bowl combine flour, salt and baking powder.

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Using a stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute.

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Scrape down the side of the bowl

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Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes.

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Add eggs and vanilla (one at a time). Beat on medium speed until everything is combined, about 2 full minutes.

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Scrape down the sides and bottom of the bowl as needed. Set aside. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds.

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Grate the zest of the lemon and squeeze the juice

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Then add the buttermilk, lemon zest, and lemon juice to the batter. Remove from the mixer and stir lightly until everything is just combined.

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Toss the blueberries in 1 tablespoon of flour

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and fold into the batter.

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Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer.

Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely, then with a knife trim the tops and edges off the cake layers to create a flat surface

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Place 1 layer on your cake stand. Evenly cover the top with frosting.

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Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. Top with blueberries or lemon garnish if desired.

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Refrigerate for at least 45 min before slicing or the cake will fall apart as you cut.

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Then indulge…

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HAPPY BIRTHDAY EPERMARKET!

Love

– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.