Blueberry and Chamomile Cake

Lemon, Blueberry and Chamomile Cream Cake:

You guys you guys ! I know i am like super late in updating this Blueberry and Chamomile Cake recipe, but hey better late than never :D.

This cake is super light lemon cake with the juiciest and the plumpest of the blueberries, the cake is sandwiched with light airy chamomile whipped cream and homemade blueberry jam.

The blueberry jam can be made days earlier, we have been binge eating the jam at home. The Chamomile cream is one of the elements that need to be prepared a night earlier for fixing this cake.

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Blueberry and Chamomile Cake

Lemon and Blueberry Cake with Chamomile whipped cream frosting and blueberry jam

Prep Time 2 hours

Cook Time 2 hours

Total Time 5 hours

Servings 10

Author Aroshaliny godfrey

Ingredients

Blueberry Jam

• Blueberries - 250gm / 1 cup
• Sugar - 100gm / 1/2 cup
• Water - 250ml - 1 cup
• Lemon juice - 1 teaspoon

Chamomile Whipped Cream Cheese

• Chamomile - 2 tablespoons or 4 tea bags
• Heavy cream/cream - 250ml / 1 cup
• Cream Cheese - 200gm / scant 1 cup or approx 8 ounces
• Icing sugar - 3 tablespoons

Lemon and blueberry Cake

• All purpose flour - 180gm / 11/2 cup
• Sugar - 150 gm - 3/4 cup
• Eggs - 3 large
• Butter - 150gm
• Baking powder - 2 teaspoon
• Milk - 1/3 cup - 80ml
• Lemon juice - 1 teaspoon
• Lemon zest - 2 teaspoons
• Blueberries - 100gm / around 1/2 cup

Garnish

• Blueberries fresh chamomile flowers

Instructions

Blueberry Jam

1. In a sauce pan, add all ingredients (blueberries, sugar, water, lemon juice) and cook until it thickens.
2. Cook for about 20-30 minutes.
3. Once it thickens, take it off the heat and let it come to room temperature.
4. Store in a sterilized glass bottle until needed. The jam stays in the refrigerator upto 3 weeks.

Chamomile Whipped Cream Frosting

1. In a heavy bottom pan, add the cream and chamomile tea. I used loose chamomile flowers, you can also add tea bags.
2. Let the cream heat up, take it off the heat and let the chamomile flavor seep up the cream for another 10-15 minutes.
3. Strain the cream and chill it in the refrigerator until its needed the next day.
4. Before frosting, take out the cream cheese. Add it to the bowl, using a whisk or a paddle attachment of a stand mixer. Whisk till its light and fluffy.
5. Add the chamomile chilled cream into the bowl and whip till medium stiff peaks are formed.
6. Add the icing sugar and whisk till stiff peaks are formed.
7. Keep the frosting in the refrigerator until the cake is ready.

Lemon and Blueberry Cake

1. Preheat the oven to 180 degrees celsius. Grease and line the cake tins with parchment paper.
2. In a big bowl of the stand mixer, add the egg whites and using a whisk attachment of a stand mixer. Whisk until stiff peaks are formed.
3. Keep the stiff egg whites separate until its needed.
4. In an another bowl, add the butter and sugar and cream until light and fluffy.
5. Add and whisk the egg yolks, half of the milk and lemon zest.
6. Sift the flour and baking powder into the wet mixture.
7. Add the last of the milk and lemon juice, mix thoroughly.
8. Fold the egg whites into the batter, do not over mix the batter.
9. Fold the blueberries into the batter.
10. Divide the batter into 3 cake pans, bake for about 20-25 minutes or until baked.
11. Once baked, let it cool on a cooling rack.

Assembly of the cake

1. On a cake board/ cake stand, put a dollop of filling on the bottom and place the bottom layer of the cake on the base.
2. Add a layer of chamomile whipped cream cheese frosting
3. Add few fresh blueberries and blueberry jam on the frosting layer.
4. Add another cake layer and repeat.
5. Add the top layer, with dollops of chamomile frosting, blueberry jam and fresh blueberries.
6. Garnish with chamomile flowers too..
7. Enjoy!

Recipe Notes

Try to chill the chamomile cream overnight for best results.

Happy Baking

xx

Also Read:

• Blueberry Jam Cake