Comments on: Lemon Blueberry Cake

By: Olivia

Olivia — Mon, 16 Jun 2025 16:43:35 +0000

In reply to Tanina. Hi Tanina! For sure, just follow the same process.

By: Tanina

Tanina — Sat, 14 Jun 2025 13:08:44 +0000

Hi there, can this be made with raspberries instead of blueberries?

By: Olivia

Olivia — Mon, 21 Apr 2025 16:49:31 +0000

In reply to Germaine. Hi Germaine! Sorry for the delayed reply. Yes frozen will be fine!

By: Germaine

Germaine — Wed, 16 Apr 2025 10:02:06 +0000

Hi Olivia,
Do you think this recipe would be okay if I used frozen blueberries in the cake instead of fresh ones?
So keen to make it for my family lunch on Easter!!
Thank you!

By: Olivia

Olivia — Mon, 24 Mar 2025 16:44:38 +0000

In reply to Tanya. Hi Tanya! I use Robin Hood flour. Note that I do prefer my cakes more on the dense side vs light and fluffy so this recipe might not be for you.

By: Tanya

Tanya — Sat, 22 Mar 2025 11:53:50 +0000

I live in Canada, Toronto, and as you know that Canadian all-purpose flour is much more glutenious then US one.
So I must to ask if you use US one or Canadian. If Canadian, what brand? I am so tired of dense cakes.

By: Olivia

Olivia — Wed, 30 Oct 2024 20:46:57 +0000

In reply to Jo. Hi Jo! Yes, refrigerate for up to 2-3 days. Longer is fine but it will start to dry out. Serve at room temperature.

By: Jo

Jo — Wed, 30 Oct 2024 13:40:10 +0000

How is it best to store this cake? In the fridge? And how many days can it be stored Thank you.

By: Yali

Yali — Mon, 15 Jan 2024 12:27:56 +0000

In reply to Olivia. Thank you so much , will give it a go

By: Olivia

Olivia — Thu, 21 Sep 2023 16:31:28 +0000

In reply to Yali.

Hi Yali! I would give either of these a try. The ermine is much less sweet of the two so it depends on what you like:
https://livforcake.com/ermine-frosting/
https://livforcake.com/simple-vanilla-buttercream/