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blueberry lemon cream slice on a tray with a bite taken away

Blueberry Lemon Cream Slices

A refreshing dessert for any time of the year, these blueberry lemon cream slices will surely be a hit.
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Prep Time 45 minutes
Cook Time 20 minutes
Cooling time 1 hour
Course: Dessert
Cuisine: American, european
Ingredients Method

Ingredients
  

Sponge cake
  • 80 ml aqua faba
  • ½ tsp lemon juice
  • 80 g demerara brown sugar
  • 200 g white flour
  • pinch salt
  • 2 tsp baking powder
  • 1 pack vanilla sugar
  • 50 g coconut oil
  • 100 ml oat milk or any plant milk
Blueberry layer
  • 200 g frozen blueberries
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp agar agar see the packaging for exact amount - you need agar for 200 ml of liquid
Yogurt cream
  • 800 g coconut yogurt or any plant yogurt
  • 100 g demerara brown sugar
  • 2 tsp lemon zest
  • 4 tbsp lemon juice
  • 6 tsp agar agar see the instructions on the packaging! You'll need agar agar for about 700 ml of liquid as yogurt is already thicker than water

Method
 

  1. Start by melting coconut oil. Let it cool down.
  2. Add aqua faba to a large bowl and add lemon juice. Start mixing with an electric mixer and mix for a couple of minutes until you get a thick foam that sticks together well.
  3. Start adding brown and vanilla sugars at this point, mixing while adding the sugar to the bowl.
  4. In a separate bowl mix flour, salt, and baking powder. Set milk to a jar and have it ready.
  5. Next, add half of the flour mix to aqua faba foam and mix it in with an electric mixer, set to the lowest speed. Then add half the milk and mix it in. Next goes the other half of the flour mix and then the rest of the milk. Make sure it's all well mixed together, but don't overmix it!
  6. Take a 20x30cm baking sheet. Place parchment paper into it. Pour or spoon the batter into the tray and even it out. It will be quite low at the start so make sure to even it out as much as possible.
  7. Bake it at 180°C for about 20-25 minutes. Once baked, let it cool down on the countertop.
  8. Don't prepare the creams in advance as they will thicken up and you won't be able to use them. Once the cake is baked and cooling down, prepare the blueberry layer.
  9. Add blueberries, lemon juice, and lemon zest to a pot and start warming it up slowly. As blueberries melt and let out the juice, blend the whole thing with a hand blender or a smoothie maker. Return the purée to the pot and add agar. Keep warming it up and cook it for 2 minutes. Then transfer the blueberry purée straight to the baking tray with the sponge cake. Pour it onto the sponge cake and even it out so it covers the whole sponge cake. Let it cool down while you make yogurt cream.
  10. Add all the ingredients for yogurt cream except agar to the pot. Mix them well using a whisk and bring the cream to a boil. At that point add agar and mix it in very well. Keep cooking it for 2 minutes. Then transfer it straight to the baking tray with the rest of the dessert. Before pouring the yogurt cream on top of the blueberry cream, make sure the blueberry cream has thickened up otherwise the yogurt cream will get underneath it and the beautiful layers will be destroyed.
  11. Pour yogurt cream on top of blueberry cream and even it out. Let the whole dessert to cool down in the tray for a bit and then transfer it to the fridge. Let it rest for at least an hour so the yogurt cream thickens up nicely and the whole dessert cools well.
  12. Once cooled, take the whole dessert out of the tray using parchment paper to extract it. Then unwrap the sides and cut the dessert into even pieces. Serve cold.
  13. You can decorate it with blueberries, slices of lemon, or lemon peel.