BLUEBERRY AND LEMON CAKE RECIPES

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FRESH BLUEBERRY-LEMON CAKE RECIPE | ALLRECIPES



Fresh Blueberry-Lemon Cake Recipe | Allrecipes image

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Provided by Catherine Fabre

Categories     Lemon Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 9-inch springform pan

Number Of Ingredients 15

1 teaspoon butter, or as needed
12 ounces fresh blueberries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
2 eggs
1 cup white sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
  • Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
  • Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
  • Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
  • Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

Nutrition Facts : Calories 362.8 calories, CarbohydrateContent 47.5 g, CholesterolContent 48.4 mg, FatContent 17.6 g, FiberContent 1.5 g, ProteinContent 4.9 g, SaturatedFatContent 5 g, SodiumContent 185.7 mg, SugarContent 25.1 g

BLUEBERRY LEMON CAKE RECIPE - LAND O'LAKES



Blueberry Lemon Cake Recipe - Land O'Lakes image

Two classic flavors, blueberry and lemon, and one incredibly fluffy cake.

Provided by Land O'Lakes

Categories     Layer    Blueberry    Lemon    Sweet    Baking    Making It Photo-Ready    Fruit    Fruit    Cake    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 5 minutes

Yield 16 servings

Number Of Ingredients 27

Cake
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
2 cups sugar
1 cup Land O Lakes® Butter softened
4 large Land O Lakes® Eggs
2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
1 cup milk
Lemon Curd
1 large Land O Lakes® Egg beaten
1 large Land O Lakes® Egg (yolk only) beaten
1/3 cup sugar
1/4 cup fresh lemon juice
1 teaspoon freshly grated lemon zest
3 tablespoons Land O Lakes® Butter cut into 3 pieces
Frosting
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 cups Land O Lakes® Heavy Whipping Cream
1 cup fresh blueberries, coarsely chopped
Garnish
Lemon slices
Fresh blueberries

Steps:

  • Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
  • Combine flour, baking powder and salt in bowl; set aside.
  • Place 1 1/2 cups blueberries into another bowl. Add 1 tablespoon flour mixture; toss lightly. Set aside.
  • Combine 2 cups sugar and 1 cup butter in another bowl; beat at medium speed until well mixed. Add 4 eggs, 2 teaspoons vanilla and 1 teaspoon lemon zest; beat at high speed until well mixed. Add remaining flour mixture alternately with milk, beating at low speed after each addition. Gently fold in coated blueberries.
  • Spread batter evenly into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling racks. Cool completely.
  • Cut each cake in half horizontally making 2 layers each; set aside.
  • Place whole egg and yolk into bowl; beat with fork. Set aside.
  • Combine 1/3 cup sugar, 1/4 cup lemon juice and 1 teaspoon lemon zest in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.
  • Whisk small amount of lemon mixture into beaten eggs. Repeat until half of lemon mixture is combined with yolks. Add egg mixture into saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until mixture reaches 165°F and is thickened. Remove from heat. Add butter pieces; whisk until butter is melted. Refrigerate.
  • Combine cream cheese, 1/3 cup sugar and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Add whipping cream, beating until stiff peaks form. Gently fold in chopped blueberries. Reserve 1 cup frosting by placing into resealable plastic food bag. Cut off small corner of bag.
  • Place 1 cake layer, cut-side up onto cake plate. Pipe around edge using 1/2 reserved frosting. Spread half of lemon curd over cake, staying within piped border. Place second cake layer on top, cut-side down. Top with 1 cup frosting. Repeat layering with remaining reserved frosting, curd and cake layers. Frost cake with remaining frosting.
  • Garnish cake with lemon slices and additional blueberries. Store finished cake or any leftovers in refrigerator. 

Nutrition Facts : Calories 570 calories, FatContent 34 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 210 milligrams, SodiumContent 400 milligrams, CarbohydrateContent 59 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 7 grams

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