Hi, can you please confirm which measurements are correct? The written description and video are different. Description says to use 3 eggs but the video shows 4
Hey, Liz... I'm just a little confused about the measurements... When I weighed my cake flour on my scale, 12 oz. of cake flour turns out to be 342g; so, did you mean 12 oz. (342g) of cake flour or was that supposed to be 13 oz. (which is 369g) of cake flour? Thank you so much for your support. I love your UA-cam channel and your flavorful cake recipes
@@SugarGeekShow yep, I did use 13 oz... I thought my scale needed to be calibrated... Again, and again, but, I used the Google calculator and did my conversions and remembered that 13 oz is just 3 oz shy of a pound. 454g equals a pound... Or another 84g... Ok... The great mathematician baffled... Lol 😆😆😆 to make a long story short... The cake turned out great 👍
@@Noshi1236 well, on the safe side, I used 4 and the cake is beautiful and delicious 😋I was wondering how to post a pic of the finished product on the UA-cam page to show how well it turned out
Ok I made this. OMG. When I tell u this cake was a huge hit with my family. It was gone in 2 days. I had actually forgot to put lemon juice in the cake batter and it was still a hit.. I made the icing too. Even the people that dont actually eat alot of sweets came back for seconds. I used frozen berries. This recipe is a keeper. Already been requested for a second go round. Tfs.
The comments section is always helpful.I do not find fresh blueberries easily but reading that you used frozen ones helped me realise I can too.Thanks!
Omg!!! I baked this last night and it came out absolutely delicious!!!!! Everything’s soooooo perfect and the cream cheese frosting too . My husband couldn’t stop eating this. Thank you so much for creating and sharing this amazing recipe ❤️
I made this cake today and oh my goodness I literally had one slice left. I’ve made several of your recipes using the reverse creaming method and they all turned out amazing. I used a cream cheese and lemon curd buttercream frosting but used condensed milk instead of confectioner’s sugar because I don’t like the grittiness of the sugar and it was scrumptious. Keep up the great work!
I made this today! I switched lemon extract to almond extract since that’s all I had on hand.. and it tastes divine! Everyone loves it. Will plan to reduce the sugar amount next time though. Thank you!
I made this and it came out soooo delicious. To be honest I didn't do the flour first method. I just made the batter the usual way starting with eggs sugar and butter. It still came out great.
I just baked this cake. Oh man it’s really really good. So delicious and lemony. And I absolutely LOVE lemon. The only thing i did different was cut back a bit on the sugar for the frosting. Everything came out amazing. Thank you so much for sharing this recipe. 💕
Omg! I made this tonight, and it came out perfect! It was my first time baking a cake from scratch and making the frosting from scratch! Thank you so much, you are amazing!!
This recipe is one of the best I’ve ever baked.. texture of the cake was so soft n pillowy that you don’t need a frosting even.. thanks so much for the recipe.. it was very easy even.. the only drawback for me was I just buttered the pan as you mentioned n all blueberries settled to bottom even after dusting with flour.. so my cake din come out from pan.. a parchment lining would help better..
I made the lemon blueberry cake very good.I'm very happy with it.I just found baking time at 3:35 for 30 to 35 minutes.It took me almost an hour to bake the cake And I had to put the temperature higher too
Happy Easter! I just made this cake and oh my gosh! 😋 I didn’t read the instructions all the way, where it said to add half of the blueberries in the cake pan, let it bake 10 mins, then add the rest of the blueberries on top. I just added ALL of them in the pans 🤦🏻♀️ I also thought it was supposed to be 2 TBS of lemon extract but it was 2 TSP. After I added the 1st tablespoon of extract, I saw the instructions and went 🤦🏻♀️ DIDN’T MATTER! It still came out great! 🤤
I've tried this recipe for my friend and oohhh wow as in wow...it's really really good..the lemon flavor really is the star of this cake haha...thank you very muchhhh.....❤❤❤
I made this for my granddaughter’s birthday. What a winner Family was fighting over the small amount left over after the celebration ( cake was distributed to each household after the zoom party) Thanks
This looks SO, so fluffy and scrumptious! I can almost taste it trough my screen😂😂 Everything is so balanced, the tartness (that's a word in my baking book😆) of the lemon balancing to the rich and velvety cream cheese frosting, and the popping blue berries in your mouth...I can go on and on😍 Great recipe and love the video as always! Thanks Liz, Queen of cakes hahaha. Lots of love from the Netherlands, Tamara 😍👍
I would just have that cake half nekkid so the blue berries and cake show off with just some frostin when a more natural rustic look is in order. Yours is one great looking cake.
I made this yesterday and I don’t know if I did it right. I left it in the fridge overnight so it’s easier to handle but it felt really dense. Not like in the video when you squish it. Did I overmix the batter? Probably. Coz it’s not as soft as a normal sponge cake. Is it supposed to be like that? Other than that the taste was so good! I made the extra batter into cupcakes. Yumm!!
Hi, in your video which I am trying to follow exactly, you said add 4 eggs to the 1/2 of buttermilk, but your written ingredients say (THREE 3) large eggs. I did go back and watch that you did add 4 eggs. You might want to correct that in your list. I hope this cake turns out as well as yours and is as good as it looks. Thanks for the recipe.
Hi there. Thank you for a good recipe n tips..i will try definitely..but from my experienced...for fruit not shrinked in cake butter was i put half batter n sprinkle the fruit on top then after pour the next batter...and yes the fruit need to be covered with little bit flour first...😊
Hi Liz. I made your lemon & blueberry cake for my friend birthday at work. They love it.one of my friends said i only want a small slice. She ended up get a big slice.when we looked at her plate she eat the hole thing.she said that was so good i can't help.she eaten the hole big slice. So this recipe is a keeper.😁😋thanks for showing it to us. I am a Fellow Baker.live in London i'm deelightfulcakes
That looks DELICIOUS, and I know it was! Good grief. I was mesmerized, watching this video. I know this cake is amazingly good! You made it beautiful, as well. Thumbs up. Thanks for sharing. Beth
I have a hard time with your flour and sugar measurements being in ounces. I'm used to measuring in cups. Can they be converted or do they need to be weighed?
Patti M It’s best to weigh the ingredients for the most accuracy, but I have a conversion chart you can use on my blog post. sugargeekshow.com/news/digital-kitchen-scale/
Thank you for the great videos you put together for us! I am making this recipe today and just want to point out there are a few inconsistencies in the video and the written recipe. Not trying to be critical, just letting you know.
Dear Liz, I made this cake strictly following your recipe, but after 35 minutes, the cake is not at all baked! Is this normal? It's been 45 minutes in the oven and still not cooked. It just started to smell delicious! Hope it will be good!
@@SugarGeekShow I just started following you on Insta, I've watched like 5 videos so far haha then I saw that you had the cutest baby boy and his name is Ezra! I hope this doesnt sound weird..but I had a baby boy almost 3 years ago that went to heaven and his name is also Ezrah! I take this as a sign from my angel. You just made my day!!! 🥰😍💙
I swear I'm going to start making every cake you make. If we were neighbors I would be over your house everyday eating cake. Reason being, when I bake my neighbors in NYC know I'm baking because the smell fills the hallway in my apartment building, lots of knocking and bell ringing happens. They are also my taste testers and batter bowl gremlins.
Can one freeze this overnight so that it lasts better at next day’s (hot sunny day) bbq? Apologize if it was asked before, couldn’t find a way to search through comments on ytb!! Lots of love, thanks for sharing and detailing!!
You can definitely freeze it! Just make sure to take it out a few hours before serving it. This cake tastes best at room temperature. You can also cut the cake into slices to help it come to room temp faster
Hai, Can I use all purpose flour instead of cake flour?. Because we don't get CF in my place. Can I use whipped cream frosting instead cream cheese or butter cream?
Hi I baked this yesterday following instructions exactly and using a scale for quantities, the flavor is so delicious, but it came out of oven very compact, edges were already golden and I know it's not my oven because I bake once in a while so I know my oven very well. I live in a city with a lot of altitude (7,350 ft) Do you think this could be a reason and if so, could you please give me some advice to adjust the recipe accordingly? Thanks in advance ❤
Hi dear today i made this cake its so delicious everyone love the flavor and texture of cake,,,, But instead of butter cream i use whipped cream with cream cheese frosting, but the layers of cake dose not stick to cream while cutting the cake, slices was falling out while cutting, it happened 3rd time with me please let me know what i did wrong while frosting or mix cream.
Hey hi..you're amazing Baker...I enjoy watching you..well that inspires me alot...you're accurate with everything you do....my question was in this lemon blueberry cake in your blog written recipe you have written 3 eggs but in your video you say 4 eggs...please correct me if am wrong..its 3 eggs or 4 eggs...thank you am from Tanzania wo dont get blue berries...so I'll just make a lemon cake outa it...😉👍🏻😋
Hi Sugar Geek, I want to make this cake for next month (February 2020). Can I bake the cake layers ahead and freeze them? If yes, how long I can keep them in the freezer; 1 week, 2 weeks? Also I want to make a 12 " round, how many times I have to multiply the recipe? Your help is very much appreciated.
I made this over the weekend. I don't know why but I ended up with way too much batter for two 8" pans. I ended up with two 8" and also a 6". I think I could've probably done three 8" layers. It was very good. I topped it with ermine buttercream rather than the cream cheese since I wanted it to be less sweet. It was very good but there was no lemon juice listed in the recipe online but I saw you use it here??
Get the written recipe on my blog :) sugargeekshow.com/recipe/lemon-blueberry-buttermilk-cake/
Hi, can you please confirm which measurements are correct? The written description and video are different. Description says to use 3 eggs but the video shows 4
Hey, Liz... I'm just a little confused about the measurements... When I weighed my cake flour on my scale, 12 oz. of cake flour turns out to be 342g; so, did you mean 12 oz. (342g) of cake flour or was that supposed to be 13 oz. (which is 369g) of cake flour? Thank you so much for your support. I love your UA-cam channel and your flavorful cake recipes
@@leohines8483 yes use 13 oz!
@@SugarGeekShow yep, I did use 13 oz... I thought my scale needed to be calibrated... Again, and again, but, I used the Google calculator and did my conversions and remembered that 13 oz is just 3 oz shy of a pound. 454g equals a pound... Or another 84g... Ok... The great mathematician baffled... Lol 😆😆😆 to make a long story short... The cake turned out great 👍
@@Noshi1236 well, on the safe side, I used 4 and the cake is beautiful and delicious 😋I was wondering how to post a pic of the finished product on the UA-cam page to show how well it turned out
Ok I made this. OMG. When I tell u this cake was a huge hit with my family. It was gone in 2 days. I had actually forgot to put lemon juice in the cake batter and it was still a hit.. I made the icing too. Even the people that dont actually eat alot of sweets came back for seconds. I used frozen berries. This recipe is a keeper. Already been requested for a second go round. Tfs.
The comments section is always helpful.I do not find fresh blueberries easily but reading that you used frozen ones helped me realise I can too.Thanks!
I love that you were very specific on what number you use on your kitchenaide. I appreciate that alot
Omg!!! I baked this last night and it came out absolutely delicious!!!!! Everything’s soooooo perfect and the cream cheese frosting too . My husband couldn’t stop eating this. Thank you so much for creating and sharing this amazing recipe ❤️
I made this cake today and oh my goodness I literally had one slice left. I’ve made several of your recipes using the reverse creaming method and they all turned out amazing. I used a cream cheese and lemon curd buttercream frosting but used condensed milk instead of confectioner’s sugar because I don’t like the grittiness of the sugar and it was scrumptious. Keep up the great work!
I made this today! I switched lemon extract to almond extract since that’s all I had on hand.. and it tastes divine! Everyone loves it. Will plan to reduce the sugar amount next time though. Thank you!
The best cake ever I have made this so many times .! Thank you for your perfect perfect recipes all the time 😉
Gladys Henry yay!! I’m so glad! You’re very welcome ☺️
😊😊😊😊😊
I made this and it came out soooo delicious. To be honest I didn't do the flour first method. I just made the batter the usual way starting with eggs sugar and butter. It still came out great.
I just baked this cake. Oh man it’s really really good. So delicious and lemony. And I absolutely LOVE lemon. The only thing i did different was cut back a bit on the sugar for the frosting. Everything came out amazing. Thank you so much for sharing this recipe. 💕
Omg! I made this tonight, and it came out perfect! It was my first time baking a cake from scratch and making the frosting from scratch! Thank you so much, you are amazing!!
Liz: You can eat it for breakfast- it's practically a health food!
Also Liz a few seconds later: Plenty of sugar- this is not a diet cake
Tried your recipe twice in a row. It's so yummy and moist. Thank u for sharing!
This recipe is one of the best I’ve ever baked.. texture of the cake was so soft n pillowy that you don’t need a frosting even.. thanks so much for the recipe.. it was very easy even.. the only drawback for me was I just buttered the pan as you mentioned n all blueberries settled to bottom even after dusting with flour.. so my cake din come out from pan.. a parchment lining would help better..
This is the best lemon blueberry Cake ever thank you so much 💗
This video was published on my birthday & this cake is totally my favourite. Anything with fruits & cheese. Oh yummm 😍👍
Forgot summer I want this in the fall❤️
💝💝💝💝💝💝
Looks soo delicious. Can’t wait to try this! But curious if it’s 4 eggs (in the video) or 3 (recipe). Thanks!!
I made the lemon blueberry cake very good.I'm very happy with it.I just found baking time at 3:35 for 30 to 35 minutes.It took me almost an hour to bake the cake And I had to put the temperature higher too
Amo tus recetas. E preparado esta receta en 2 ocasiones y a sido un éxito. Gracias por compartir tus conocimientos.😘
Just made it. The cake turned out so moist and not too sweet which I like. Thank you for your sharing.
I made this with lemon box cake...just add buttermilk..lemon juice and frozen berries..delicious.
Liz has A LOT of delicious recipes, but this one (which recived raves from my fam) and her triple chocolate cake are my favorite.
Thank you for this recipe! I made the cake ahead of time so I can frost it tomorrow. We’ll see how it goes. Fingers cross!
Happy Easter! I just made this cake and oh my gosh! 😋 I didn’t read the instructions all the way, where it said to add half of the blueberries in the cake pan, let it bake 10 mins, then add the rest of the blueberries on top. I just added ALL of them in the pans 🤦🏻♀️ I also thought it was supposed to be 2 TBS of lemon extract but it was 2 TSP. After I added the 1st tablespoon of extract, I saw the instructions and went 🤦🏻♀️ DIDN’T MATTER! It still came out great! 🤤
baked this cake, yummy,one with blueberries nd one without ....thanks for sharing.
I've tried this recipe for my friend and oohhh wow as in wow...it's really really good..the lemon flavor really is the star of this cake haha...thank you very muchhhh.....❤❤❤
I made this for my granddaughter’s birthday. What a winner Family was fighting over the small amount left over after the celebration ( cake was distributed to each household after the zoom party)
Thanks
Just a wonderful cake!!!! So moist and creamy texture love it thanks a ton
tamanna zakaria so glad you liked it!
Yuuummmm!!! My 2 favorite flavors (lemon & blueberries)💛💙 can’t wait to try this recipe!!! Thank you
Thank you! Made this cake and it was awesome!!
The best cake ever. Thank you so much for this heavenly cake ♥️
This looks SO, so fluffy and scrumptious! I can almost taste it trough my screen😂😂
Everything is so balanced, the tartness (that's a word in my baking book😆) of the lemon balancing to the rich and velvety cream cheese frosting, and the popping blue berries in your mouth...I can go on and on😍 Great recipe and love the video as always! Thanks Liz, Queen of cakes hahaha. Lots of love from the Netherlands, Tamara 😍👍
Thank you so much Tamara!
I would just have that cake half nekkid so the blue berries and cake show off with just some frostin when a more natural rustic look is in order. Yours is one great looking cake.
This cake is something else, will definately be making again!!!!
Thanks the best recipe for lemon cake I had seen.
Beautiful...I’ll definitely try this recipe. Thank you so much.👍🏽
Most people don't use the word slather anymore. Thank you for bringing it back... delicious!!!
I am looking forward to trying this.
Fanatic! As always beautiful work!!
Question, instead of the cream cheese buttercream, can it be covered in a swiss meringue buttercream instead?
Oh man. This looks incredible. Will have to go on my list. ❤ Thank you for sharing.
😁😁😁😁😁
BEAUTIFUL ❤️ Great job
This looks soooo good. I'm going to make this
Thank you for this recipe! It was soooo delicious and thanks to you easy to make 👏🏻😊
I made this yesterday and I don’t know if I did it right. I left it in the fridge overnight so it’s easier to handle but it felt really dense. Not like in the video when you squish it. Did I overmix the batter? Probably. Coz it’s not as soft as a normal sponge cake. Is it supposed to be like that?
Other than that the taste was so good! I made the extra batter into cupcakes. Yumm!!
Hi, in your video which I am trying to follow exactly, you said add 4 eggs to the 1/2 of buttermilk, but your written ingredients say (THREE 3) large eggs. I did go back and watch that you did add 4 eggs. You might want to correct that in your list. I hope this cake turns out as well as yours and is as good as it looks. Thanks for the recipe.
Hi there. Thank you for a good recipe n tips..i will try definitely..but from my experienced...for fruit not shrinked in cake butter was i put half batter n sprinkle the fruit on top then after pour the next batter...and yes the fruit need to be covered with little bit flour first...😊
*batter
thanks for the blueberry tip!!! i always had trouble with them sinking
The blueberries still sunk to the bottom.
You can toss any fruit being added to your cake with flour and it prevents them from sinking. Such an awesome trick!! 😊
Your recipes look amazing and you make it look easy!Thanks
Job well done!! Looks very delicious. Thanks for sharing.
Hi Liz.
I made your lemon & blueberry cake for my friend birthday at work. They love it.one of my friends said i only want a small slice. She ended up get a big slice.when we looked at her plate she eat the hole thing.she said that was so good i can't help.she eaten the hole big slice. So this recipe is a keeper.😁😋thanks for showing it to us. I am a Fellow Baker.live in London i'm deelightfulcakes
And this looks absolutely amazing btw
Omg this looks so good
So gorgeous! And yummm! I love blueberries and cream cheese! My Mom loves lemon. Thankyou!😍🎃🌷🍰🍋
🎃🎃🎃🎃🎃
Yum! Love this blueberry recipe!
I love your recipes! They always taste so great
That looks DELICIOUS, and I know it was! Good grief. I was mesmerized, watching this video. I know this cake is amazingly good! You made it beautiful, as well. Thumbs up. Thanks for sharing. Beth
I have a hard time with your flour and sugar measurements being in ounces. I'm used to measuring in cups. Can they be converted or do they need to be weighed?
Patti M It’s best to weigh the ingredients for the most accuracy, but I have a conversion chart you can use on my blog post. sugargeekshow.com/news/digital-kitchen-scale/
I love this and I need to make it🤩
Hi Sugar Geek... can we substitute the eggs in this cake
Thank you for the great videos you put together for us! I am making this recipe today and just want to point out there are a few inconsistencies in the video and the written recipe. Not trying to be critical, just letting you know.
It looks so yummy 😋 thank you for sharing
This looks soooooo good!!!! 🤤
Dear Liz, I made this cake strictly following your recipe, but after 35 minutes, the cake is not at all baked! Is this normal? It's been 45 minutes in the oven and still not cooked. It just started to smell delicious! Hope it will be good!
I see a recipe from the Sugar Geek Show and immediately start counting my money to shop for the recipe and I’m only 33 seconds in 🤸🏻♀️
I made this last week and it was a hit! Everyone said it was excellent. I gave you props on my IG pic.
I wish I could post a picture,just made this recipe and it came out amazing!!!!!!😍
EVELYN CERMENO yay!!! If you post it on Instagram or facebook, tag me :) @sugargeekshow
@@SugarGeekShow I just started following you on Insta, I've watched like 5 videos so far haha then I saw that you had the cutest baby boy and his name is Ezra! I hope this doesnt sound weird..but I had a baby boy almost 3 years ago that went to heaven and his name is also Ezrah! I take this as a sign from my angel. You just made my day!!! 🥰😍💙
@@evelyncermeno489 Awww thank you so much for sharing.
I swear I'm going to start making every cake you make. If we were neighbors I would be over your house everyday eating cake. Reason being, when I bake my neighbors in NYC know I'm baking because the smell fills the hallway in my apartment building, lots of knocking and bell ringing happens. They are also my taste testers and batter bowl gremlins.
That cake dance at the end was too cute😂
This cake looks so good 😍. I want to make this for Easter this year thanks for sharing this recipe 😊 😁🤗
Melanie Regina Edwards Carter you’re welcome! Let me know how you like it 😄
@@SugarGeekShow I most certainly will It maybe my Birthday cake as well
I took to church homecoming and got rave reviews. Every bite eaten.
Sharon Dean so glad you liked it!!
Gee im glad this was in my recommendation.
I wish you'd give exact amount of ingredients, but love your recipes
Can one freeze this overnight so that it lasts better at next day’s (hot sunny day) bbq? Apologize if it was asked before, couldn’t find a way to search through comments on ytb!! Lots of love, thanks for sharing and detailing!!
You can definitely freeze it! Just make sure to take it out a few hours before serving it. This cake tastes best at room temperature. You can also cut the cake into slices to help it come to room temp faster
One of my msst favorite taste combinations -- lemon and blueberries.
When cake makes you dance.....it has to be good.
I think I may need this for my birthday in a few weeks! I love your "cake dance" at the end. 😁
haha cake is life!
😂😂😂😂I came for the cake and I stayed for that dance.She is so stinking cute!😍
That looks delish!😋
Looks amazing! ..
To make it the full lemon party make a lemon curd frosting.
Hai,
Can I use all purpose flour instead of cake flour?. Because we don't get CF in my place. Can I use whipped cream frosting instead cream cheese or butter cream?
We have a lemonparty happening.
Can you use the same recipe for Bundt cake?
My father's birthday is coming up.....this is a definite option. thanks.
That’s when you know it’s good the dance lol
Mmmmm, looks yummy!!
Hi I baked this yesterday following instructions exactly and using a scale for quantities, the flavor is so delicious, but it came out of oven very compact, edges were already golden and I know it's not my oven because I bake once in a while so I know my oven very well. I live in a city with a lot of altitude (7,350 ft) Do you think this could be a reason and if so, could you please give me some advice to adjust the recipe accordingly? Thanks in advance ❤
WOW! I am making this cake right NOW! ... amazing!💯💯 I was nibbling on the cake tops! I can’t wait to try it with the frosting! 💯🙂🌈
Hi i want to know if I skip lemon juice extract and zest how does it tastes? Can i skip this ?
It wouldn’t taste very lemony! More just like a vanilla and blueberry cake 😊
Hi dear today i made this cake its so delicious everyone love the flavor and texture of cake,,,,
But instead of butter cream i use whipped cream with cream cheese frosting, but the layers of cake dose not stick to cream while cutting the cake, slices was falling out while cutting, it happened 3rd time with me please let me know what i did wrong while frosting or mix cream.
I make both oil cake and butter cake same happened while cutting cream is oozes out and cake slices also
The video says 4 eggs but the recipe said 3! Could you let me know how many we can use ?
Looks delicious! What size cake pan did you use?
This looks delicious! I can't wait to make it!
Thank you Tyi!
Hey hi..you're amazing Baker...I enjoy watching you..well that inspires me alot...you're accurate with everything you do....my question was in this lemon blueberry cake in your blog written recipe you have written 3 eggs but in your video you say 4 eggs...please correct me if am wrong..its 3 eggs or 4 eggs...thank you am from Tanzania wo dont get blue berries...so I'll just make a lemon cake outa it...😉👍🏻😋
samyus33 3 eggs :)
Your the best cant wait to try! ❤️ from 🇦🇺
Hi Liz, do you happen to have a halved or quartered version of this recipe? It looks *amazing*, but it's a lot of cake for just one person to eat 😂
Hi Sugar Geek, I want to make this cake for next month (February 2020). Can I bake the cake layers ahead and freeze them? If yes, how long I can keep them in the freezer; 1 week, 2 weeks? Also I want to make a 12 " round, how many times I have to multiply the recipe? Your help is very much appreciated.
I love the way you eat the cake at the end of the video....but tell you what..I am so jealous of you...wanna try some.. ;)
I made this over the weekend. I don't know why but I ended up with way too much batter for two 8" pans. I ended up with two 8" and also a 6". I think I could've probably done three 8" layers. It was very good. I topped it with ermine buttercream rather than the cream cheese since I wanted it to be less sweet. It was very good but there was no lemon juice listed in the recipe online but I saw you use it here??
Must have made yours extra fluffy! No worries :) glad you liked the recipe!
How long will this cake keep (if not devoured by my family immediately)?
Can I use this recipe to make a 2 layer cakes? Like use the lemon blueberry as base then top it off with a salted caramel cake and 2nd top layer?
Yum! What is the oven temp for the baking?