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Lemon and blueberry tart with muffins Dulcesol

Looking for a fresh and delicious cake? Lemon and blueberry cake with muffins Dulcesol It's the perfect choice for you. The combination of the acidity of the lemon, the sweetness of the blueberries, and the softness of the muffins creates a dessert everyone will love. 

✨Benefits ✨

  • The combination of lemon and blueberries creates a refreshing and delicious flavor.
  • The muffins of Dulcesol They add a soft, fluffy texture to the cake.
  • With simple ingredients and easy-to-follow steps, this recipe is perfect for any skill level in the kitchen.
Principal ingredient: Muffins Dulcesol
Difficulty: Medium

INGREDIENTS FOR LEMON AND BLUEBERRY CAKE WITH CUPCAKES FROM DULCESOL

For the cake:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 3 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream (at room temperature)
  • ½ cup milk (at room temperature)
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh or frozen blueberries
  • 6 muffins Dulcesol (crushed)

For the lemon curd frosting:

  • 1 cup unsalted butter (at room temperature)
  • 4 cups of icing sugar
  • ¼ cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons of milk (as needed)

PREPARATION

Steps to make the lemon and blueberry pie with muffins Dulcesol

  1. Preheat oven to 175°F (350°C) and grease and flour two 23-inch (9 cm) round cake pans.
  2. In a large bowl, mix together the flour, baking powder, baking soda and salt.
  3. In another bowl, beat the butter and sugar until creamy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla extract, sour cream, milk, lemon juice and lemon zest and mix well.
  6. Add the dry ingredients to the lemon mixture and mix until well combined.
  7. Add the blueberries and the muffins. Dulcesol crumbled.
  8. Divide the batter between the two prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool in the molds for 10 minutes before transferring to a wire rack to cool completely.
  10. In a large bowl, beat the butter until creamy.
  11. Add the powdered sugar, one cup at a time, beating well after each addition.
  12. Add the lemon juice, vanilla extract and milk and beat until light and fluffy.
  13. Place one cake layer on a serving plate and top with a layer of lemon curd frosting.
  14. Place the second cake layer on top and cover the entire cake with the remaining frosting.
  15. Garnish with more fresh blueberries and lemon zest if desired.

And voilà!Enjoy this delicious lemon and blueberry cake with muffins Dulcesol and surprise everyone with this refreshing and unique dessert!🍰🍋🫐✨

Tips:

  • If you use frozen blueberries, do not thaw them before adding them to the batter to prevent them from becoming too soft.
  • Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Try different flavors of muffins Dulcesol to give a unique twist to the recipe.
Remember that you can find more recipes in our blog. And don't forget to share it with us!
 

We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨

What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇

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