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Let me tell you about my lemon blueberry cake. This dessert bursts with tangy citrus and sweet berries, creating a perfect balance of flavors. I've been tweaking this recipe for years, and now it's become my family's favorite summer treat. Moist, tender crumb studded with juicy blueberries and brightened by fresh lemon zest - every bite transports you to a sunny orchard. Whether for brunch or afternoon tea, this cake never fails to impress guests. Trust me, you'll want seconds!
Ingredients for a Delightful Lemon Blueberry Cake
- All-purpose flour: Essential for structure and texture, providing a sturdy base for the cake while ensuring a tender crumb.
- Baking powder: Acts as a leavening agent, helping the cake rise and become light and fluffy in texture.
- Unsalted butter: Adds richness and moisture to the cake, enhancing flavor and creating a tender crumb.
- Granulated sugar: Sweetens the cake, balances the tartness of the lemon, and helps create a light and airy texture.
- Large eggs: Bind the ingredients together, add moisture, and contribute to the cake's structure and richness.
- Milk: Provides moisture to the cake batter, ensuring a soft and tender texture in the final cake.
- Vanilla extract: Enhances the overall flavor profile of the cake, adding a warm and aromatic note to the lemon and blueberries.
- Lemon zest: Infuses the cake with bright, citrusy flavor, complementing the blueberries and adding a refreshing zing.
- Fresh blueberries: Bursting with juicy sweetness, the blueberries add a pop of color, flavor, and moisture to the cake.
Essential Tools for Crafting a Luscious Cake
- Mixing bowl: Essential for combining ingredients and ensuring proper incorporation without spillage.
- Whisk: Needed to thoroughly blend ingredients like eggs, liquids, and dry components for a smooth batter.
- Zester or grater: Used to extract the flavorful zest from the lemon, adding a citrusy punch to the cake.
- 9-inch round cake pan: To bake the cake evenly and achieve the desired shape for a beautiful presentation.
Cake Recipes for Your Ninja Foodi and DIY Cake Stand Ideas
Equipment
- Ninja Foodi
- 9-inch round cake pan
- Mixing Bowls
- Whisk
- Spatula
- Wire rack
Ingredients:
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 Zest of 1 lemon
- 1 cup fresh blueberries
Read more: Ninja Foodi Dump Cake Recipe
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, then stir in the milk, vanilla extract, and lemon zest.
- Gradually mix in the dry ingredients until just combined, then gently fold in the blueberries.
- Pour the batter into the prepared cake pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes:
Nutrition value:
Keywords:
Read more: How to Bake a Cake in the Ninja Foodi
Prep Ahead and Storage Tips
Make Ahead Instructions
- Once the cake has completely cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 2 days.
Freezing Instructions
- To freeze the cake, wrap it in plastic wrap and aluminum foil, then place it in a freezer-safe container. Freeze for up to 3 months.
One interesting fact about this luscious lemon blueberry cake is that adding a touch of almond extract to the batter can enhance the flavor profile and complement the lemon and blueberry combination beautifully. It's a subtle twist that can take this cake to the next level of deliciousness!
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