Lemon Blueberry Icebox Cake




°3/4 cup (180 ml) butter

°1 1/2 cups (375 ml) sugar

°2 eggs separated

°1/4 cup (60 ml) lemon juice or fresh lemon juice

°1 c. (5 ml) vanilla-extract

°2 12 C (625 ml) cake flour

°2 tbsp (10 ml) baking powder

°1/2 tsp. (2 ml) baking soda

°1/2 tsp. salt

°3/4 C  milk

°1 cup (250 ml) fresh or frozen cranberries, thawed and drained


°1 8 oz (250 g) kg soft Canadian cream cheese

°1/4 cup (60 ml) butter

°1/4 cup (60 ml) lemon juice or fresh lemon juice

°5 cups (1.25 liters) of powdered sugar

* Preparation :


Heat the oven to 350°F (180°C). Butter 2 9-inch (23 cm) around cake pans also line them with parchment-paper. Greased paper with butter & set apart.

Cream butter also gradually mixing sugar with whisk to fluffy. Add egg yolks, lemon juice and vanilla, mix flour with baking powder, baking soda and salt. In three batches, add the dry ingredients to the butter mixture. Rotate with milk also beat to smooth. Using clean beaters, beat the egg whites until peaks. Put it into the mixture. Pour into moulds. Sprinkle blueberries. Baking for 25 to 30 min  Cold for 10 min in moulds. Remove the mold onto a wire rack and cool it completely.


Cut the Canadian cream cheese into a soft cream. Add butter and mix. Add lemon juice and beat to remove clumps. A little at  time, add powder sugar & mix well. Flip second cake on top of first and leave it in frosting.

Enjoy !

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