Blueberry Lemon Tres Leches Cake

Need a new dessert to try that comes out amazing every time? Then this blueberry lemon tres leches cake is perfect option to serve after another family meal. This cake was developed on a whim (and on the day before a family dinner I might add) after having a major sweet tooth. I was craving cake and thought, “It might work.”. So that’s what I did. I went straight to the kitchen and went to work, and wow am I happy with the results. This delicacy really hits the spot and has become a favorite at family functions.

What is Tres Leches Cake?

In translation, tres leches means “3 milks”. This dessert is traditionally made with unsweetened condensed milk, evaporated milk, and cream that are mixed together. Then it’s poured over a light, fluffy cake before allowing it to rest. During that resting period, the cake absorbs the liquid, turning into a soft and moist milk cake.

This blueberry lemon tres leches recipe is a modern twist on the traditional recipe. With fresh berries and lemon extract, the aromatics create a refreshing, light flavor to this favorite dessert. And don’t even get me started on the whipped cream. I could literally eat all of it with a spoon. It’s so airy and silky smooth, making it the perfect topping before being sprinkled with blueberries.

Ingredients That You Will Need:

• All-Purpose Flour
• Baking Soda
• Sugar
• Butter
• Eggs
• Lemon Extract
• Half-and-Half
• Sweetened Condensed Milk
• Evaporated Milk
• Heavy cream
• Cinnamon
• Blueberries

I prefer to transfer the cake onto a serving dish with edges after it’s cooled. Mainly because when pouring the milk mixture on top, it will ensure the mixture goes under the cake as well. This helps the liquid mixture coat the entire blueberry lemon tres leches cake and prevent any future spills.

Interested in other desserts ideas? Here are some favorites:

Chocolate Pistachio Bites

Chocolate Whiskey Cake

Black Forest Poke Cake

Brown Butter Chocolate Chip Cookies

Classic Carrot Cake

To Store, place the cake in an airtight container or baking dish and seal with a lid or saran wrap. It can be refrigerated for up to 5 days. This can also be made the day before an event, which I encourage. It tastes even better the next day!

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Blueberry Lemon Tres Leches Cake

thedishnextdoor

Print Recipe Pin Recipe

1 hour hr 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 12 Servings

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 tsp. baking powder
• 1 cup plus ¼ cup of sugar
• 4 Tbl. butter, softened
• 4 eggs
• 1½ tsp. of lemon extract
• 1 pint half and half
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz. ) can evaporated milk
• 1 cup heavy cream
• ½ tsp. cinnamon
• 1 (8 oz.) pkg. fresh blueberries

Instructions

 

• Preheat oven to 350℉. Coat a 9x13 baking pan with oil or butter. You can also place a piece of parchment paper on to bottom of the pan to easily remove the cake.
• In a medium bowl, combine the flour and baking powder together. Set aside.
• In a separate mixing bowl, blend 1 cup of sugar and butter together until combined.
• Add in the eggs and 1 teaspoon lemon extract. Mix for about a minute until blended.
• Carefully add in the flour mixture, ½ cup at a time. Mix until well combined. The batter will be thick.
• Pour the mixture into the greased pan in an even layer and bake for 25-30 minutes or until center comes out clean with a toothpick. Remove from oven and poke around the cake several times with a fork. Let cool for 30 minutes. If preferred, you can transfer to a serving dish with edges at this time.
• Stir together the half-and-half, condensed milk and evaporated milk. Pour over the cooled cake.
• In a mixing bowl, whisk together the remaining ½ tsp. lemon extract, heavy cream, cinnamon, and remaining ¼ cup sugar until fluffy, about 3-5 minutes. Spread over the top of the cake.
• Sprinkle the fresh blueberries on top of the cake to garnish.
• Cover and refrigerate until ready to serve.

Keyword cake, dessert, fruit

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