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Blueberry lemon Buttermilk cake
(Recipe very slightly modified from sugar geek)
* 113 g buttermilk slightly warmed (I made my own by adding 1-2teaspoons of lemon juice to 100ml slightly warm milk)
* 42.5g vegetable oil
* 2 eggs room temp
* 1 Tbsp lemon zest
* 1 Tbsp fresh lemon juice
* 1 tsp vanilla extract
* 184.5g cake flour
* 170 g caster sugar
* 1/4 tsp salt
* 1tsp baking powder
* 1/4 tsp baking soda
* 113g salted butter softened /room temp
* 1 Tsp Plain AP Flour for dusting blueberries
* 100g fresh blueberries You can use frozen but don't thaw them
* Heat your oven to a 150° fan and prepare your mold by washing it, thoroughly dry (I usually dry it out in a hot oven ) then then grease the inside of the mold once cooled down if dried out in the oven with cake release.
* Add half of your buttermilk to your oil and set it aside.
* To the remaining buttermilk, add your eggs, vanilla, lemon juice and lemon zest and gently whisk to combine. Set it aside.
* Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
* Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like fine breadcrumbs
* Add your milk/oil mixture all at once to the dry ingredients and mix on medium speed for 2 full minutes . This will not over-mix the cake.
* Scrape the bowl.
* Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through.
* Fill your mold with cake batter. Give the mold a little shake or drop onto the worktop to level out the batter and get rid of any air bubbles.
* Wash your berries (if they are fresh) and sprinkle / mix in the flour. If berries are frozen skip washing and just mix in the flour.
* Place the blueberries on top of your cake batter- add extra batter on top if you’d like to …
* Remove cakes from the oven and Let them cool in the mold -
* Once cool, go around he inside of the mold with a knife - then turn upside down on a cooling rack and the cakes should pop out.
Lemon buttercream
* 250g salted butter
* 480g icing/powdered sugar
* 1tsp lemon juice
* 1tsp lemon zest
Whisk the butter until pale in colour, then add the icing sugar, whisk again. Next, add the juice and zest of lemon. Whisk on full speed for appx 2 mins.
Blueberry compote
140g frozen blueberries
22.5ml water
25g granulated sugar
8ml lemon juice
Put all of the ingredients in a sauce pan, bring to a boil then simmer for 10 mins. Leave to cool before using. Add desired amount to buttercream
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Camera:
Canon 200D(SL2)
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Camera lens
Canon EF 50mm f/1.8 STM Lens
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Canon EF-S 18- 55mm f/3.5-5.6 IS STM Zoom Lens
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Professional photography softbox kit
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Neewer Camera Tripod Monopod with Rotatable Center Column
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Lavalier microphone
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Cake Equipment:
KitchenAid KHM7210ER 7-Speed Digital Hand Mixer
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Mueller Ultra-Stick 500
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Vitamix 5200
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Salter aquatronics electronic kitchen scales
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PME Cake steamer
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Airbrush machine kit
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Cake Tins:
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