Summer might be coming to a close but there’s still time to enjoy the fresh berries that the season has to offer! Today’s cake is a great way to do just that. It’s a fresh and vibrant take on the oh-so-popular rainbow cakes! Shaded blue, filled with lemon curd and topped with berries, this cake is the perfect combination of blueberry and lemon. A treat for both your eyes and your mouth, check out this Blueberry Rainbow Cake created by Lisa Lundqvist of Sockerrus (a Swedish blog named Sugar Rush)….
I absolutely love the bright blue building into the deep dark blueberry top! You could also do this cake in shades of pink, topped with raspberries for a gorgeous lemon and raspberry creation!
A few thoughts from Lisa about her cake:
“I wanted to create a simple and beautiful cake anyone can make at home. A cake that would take your breath away even though it doesn’t have any fancy decorations. The moist white velvet cake melts in your mouth and together with lemon curd and blueberries, it’s heavenly. If you like lemon, you’ll love this cake.”
There might be six shades of blue in this cake, but it will make you feel anything but blue!! A very special thank you to Lisa Lundqvist of Sockerrus for sharing her Blueberry Rainbow Cake recipe with us today! Happy Baking!!
Blueberry Rainbow Cake
For the White Velvet Cake
135 gram egg whites (about 4 1/2 large egg whites)
240 gram milk
1 1/2 teaspoons vanilla
300 gram flour (plain)
300 gram sugar
1 1/3 teaspoons baking powder
1/4 teaspoon salt
170 gram butter, soft
Blue icing color (I used Wilton sky blue and royal blue)
300-600 grams lemon curd (I used 300 grams for half a batch white velvet cake)
Preheat oven to 175°C (350°F)
- In a small bowl, whisk together egg whites, milk and vanilla. Set aside.
- In a large mixing bowl, combine flour, sugar, baking powder and salt. Add the soft butter and mix on low speed. Add 1/3 of the egg mixture and mix until well combined. Repeat twice.
For 3 layers: Divide the batter into three bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 8-inch cake pans and bake in the oven for 25-30minutes.
For 6 layers: Divide the batter into 6 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Stir and pour into 6-inch cake pans (about 15 cm). Bake in the oven for about 15 minutes or until a cake tester inserted into the center of each cake comes out clean
For 12 layers or 2 small cakes: Divide the batter in 12 bowls. In the first bowl add a tiny drop of icing color. In the second bowl add two tiny drops and so on. Use 4-5-inch cake pans (10-12cm) and bake in the oven for about 8-10 minutes.
Let the cakes cool in the pans for about 10 minutes. Loosen the sides with a small spatula and invert cakes onto wire racks.
Place the layer who only had one tiny drop of color on a cake plate. Spread lemon curd with a spoon or small spatula over the first layer, make sure it’s well covered . Repeat process with the layer who hade two tiny drops of color and so on. Finish with a layer of lemon curd on the top and decorate with blueberries.
Vendors & Credits:
Cake & Recipe: Lisa Lundqvist of Sockerrus