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 TH-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 TH-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!
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!!
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. 💕
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 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
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 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 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'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 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.
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 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!!
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/
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...😊
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.
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.
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 ❤
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
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.
Hi if I have to use frozen Blueberries should I wait for it to come to room. Temperature? Usually they release water.. Just curious on how to use it. Tanx
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.
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
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
Hi Liz, just wanted to make half of this reciepe, wanted to know since u used 4 eggs n d written recipe says 3 eggs, so a bit confused, to half the recipe should I use 2 eggs?
@@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!!! 🥰😍💙
Hi Liz! Questions: why does the written recipe say three eggs instead of four, like in the video? Which should I follow? And can I make this with Meyer lemons?
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.
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!
zed hi! The ap flour and cornstarch trick won’t work for this cake because of the reverse creaming method. It could turn out with a cornbread-like consistency. Try searching for Shipton mills soft cake and pastry flour or flour that has a protein level of 9% or less.
On the website for the cream cheese icing, it says, cream the butter, add the cream cheese, then add extract and salt and done. Any idea where the sugar comes in, or is this the sugar free version?
Shane C hi! You cream the butter and sugar, then add the powdered sugar a cup at a time and then add the extract and salt. Check out step 19 at the bottom of the blog post. Hope this helps! ☺️ sugargeekshow.com/recipe/lemon-blueberry-buttermilk-cake/
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...😉👍🏻😋
I would like to try this recipe but as a plain buttermilk yellow cake. Do I need to replace the lemon juice with extra buttermilk or something? Or can I substitute the whole milk in your yellow cake recipe with buttermilk?
Can this cake be ok with fondant I want to make a doll cake actually frozen doll cake I’m afraid it may be to soft .! Hope not I really want to make this cake one more time .! Love it 😍
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 TH-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 TH-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 love that you were very specific on what number you use on your kitchenaide. I appreciate that alot
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!
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
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. 💕
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.
Tried your recipe twice in a row. It's so yummy and moist. Thank u for sharing!
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
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 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..
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!
This is the best lemon blueberry Cake ever thank you so much 💗
Looks soo delicious. Can’t wait to try this! But curious if it’s 4 eggs (in the video) or 3 (recipe). Thanks!!
Forgot summer I want this in the fall❤️
💝💝💝💝💝💝
Liz has A LOT of delicious recipes, but this one (which recived raves from my fam) and her triple chocolate cake are my favorite.
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!
Just made it. The cake turned out so moist and not too sweet which I like. Thank you for your 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.....❤❤❤
This video was published on my birthday & this cake is totally my favourite. Anything with fruits & cheese. Oh yummm 😍👍
I made this with lemon box cake...just add buttermilk..lemon juice and frozen berries..delicious.
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.
Yuuummmm!!! My 2 favorite flavors (lemon & blueberries)💛💙 can’t wait to try this recipe!!! Thank you
Just a wonderful cake!!!! So moist and creamy texture love it thanks a ton
tamanna zakaria so glad you liked it!
Fanatic! As always beautiful work!!
Question, instead of the cream cheese buttercream, can it be covered in a swiss meringue buttercream instead?
Most people don't use the word slather anymore. Thank you for bringing it back... delicious!!!
baked this cake, yummy,one with blueberries nd one without ....thanks for sharing.
The best cake ever. Thank you so much for this heavenly cake ♥️
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 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!!
Thanks the best recipe for lemon cake I had seen.
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/
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
Amo tus recetas. E preparado esta receta en 2 ocasiones y a sido un éxito. Gracias por compartir tus conocimientos.😘
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.
I made this last week and it was a hit! Everyone said it was excellent. I gave you props on my IG pic.
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
Oh man. This looks incredible. Will have to go on my list. ❤ Thank you for sharing.
😁😁😁😁😁
Thank you! Made this cake and it was awesome!!
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 🤸🏻♀️
This cake is something else, will definately be making again!!!!
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?
Beautiful...I’ll definitely try this recipe. Thank you so much.👍🏽
So gorgeous! And yummm! I love blueberries and cream cheese! My Mom loves lemon. Thankyou!😍🎃🌷🍰🍋
🎃🎃🎃🎃🎃
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 ❤
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
Thank you for this recipe! It was soooo delicious and thanks to you easy to make 👏🏻😊
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.
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!! 😊
Hi if I have to use frozen Blueberries should I wait for it to come to room. Temperature? Usually they release water.. Just curious on how to use it. Tanx
Blessy Mathew hi! Nope do not thaw them
@@SugarGeekShow tanx!
I love your recipes! They always taste so great
Your recipes look amazing and you make it look easy!Thanks
Hi Sugar Geek... can we substitute the eggs in this cake
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.
BEAUTIFUL ❤️ Great job
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
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 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!😍
And this looks absolutely amazing btw
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
I am looking forward to trying this.
Hi Liz, just wanted to make half of this reciepe, wanted to know since u used 4 eggs n d written recipe says 3 eggs, so a bit confused, to half the recipe should I use 2 eggs?
Yes go with the written recipe; so use 2
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.
This looks soooo good. I'm going to make this
That cake dance at the end was too cute😂
Job well done!! Looks very delicious. Thanks for sharing.
Hi Liz! Questions: why does the written recipe say three eggs instead of four, like in the video? Which should I follow? And can I make this with Meyer lemons?
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?
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.
I wish you'd give exact amount of ingredients, but love your recipes
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!
Hi, I'm from the UK, we don't use cake flour. Can I use Plain flour? Do I need to add any cornstarch
zed hi! The ap flour and cornstarch trick won’t work for this cake because of the reverse creaming method. It could turn out with a cornbread-like consistency. Try searching for Shipton mills soft cake and pastry flour or flour that has a protein level of 9% or less.
TFS I wanted to try your cake but you put 4 eggs in and the written recipe says 3 should we follow the tutorial or the written recipe?
Pinky 55 I made this cake recently and used 3 eggs. It came out perfectly!
@@Just.Be.Elyse.Henderson thanks🤗🙋🏽♀️
You’re more than welcome!
The video says 4 eggs but the recipe said 3! Could you let me know how many we can use ?
Yum! Love this blueberry recipe!
My father's birthday is coming up.....this is a definite option. thanks.
On the website for the cream cheese icing, it says, cream the butter, add the cream cheese, then add extract and salt and done. Any idea where the sugar comes in, or is this the sugar free version?
Shane C hi! You cream the butter and sugar, then add the powdered sugar a cup at a time and then add the extract and salt. Check out step 19 at the bottom of the blog post. Hope this helps! ☺️ sugargeekshow.com/recipe/lemon-blueberry-buttermilk-cake/
Omg this looks so good
This looks soooooo good!!!! 🤤
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 :)
I took to church homecoming and got rave reviews. Every bite eaten.
Sharon Dean so glad you liked it!!
Is it 2 teaspoons baking powder and 1/2 teaspoon of baking soda?
I would like to try this recipe but as a plain buttermilk yellow cake. Do I need to replace the lemon juice with extra buttermilk or something? Or can I substitute the whole milk in your yellow cake recipe with buttermilk?
We have a lemonparty happening.
Gee im glad this was in my recommendation.
Looks delicious! What size cake pan did you use?
It looks so yummy 😋 thank you for sharing
I love this and I need to make it🤩
Can you use the same recipe for Bundt cake?
In the video you mention 4 eggs but the description and recipe say 3? What is the correct amount?
Can i substitute the butter in the cake mixture for margarine???
Would love to try this...but Cake flour isnt available where i live..can APF be used?or the flour with cornflour added?
Ranjeeta Mathew google cake flour recipe.......you can make your own. :)
I'm using Hamilton which number should I used for the 2 minutes?
Can this cake be ok with fondant I want to make a doll cake actually frozen doll cake I’m afraid it may be to soft .! Hope not I really want to make this cake one more time .! Love it 😍
I know it won’t be as pretty but can I make this in a 9x13 pan instead of the round cake pan ?
Hi Liz, can I use this recipe for a Bundt cake? Thanks 🙏 love your videos:)!