BLUEBERRY CAKE RECIPE UK RECIPES
BEST LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE ... - DELISH
Looking for an amazing spring cake recipe? This Lemon Blueberry Cake from Delish.com is it.
Provided by Lindsay Funston
Categories baking
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 8-10
Number Of Ingredients 10
Steps:
- Preheat oven to 350º and grease three 9" cake pans with cooking spray. Line with parchment. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon.
- In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Gently fold blueberries into the batter.
- Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes.
- Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely.
- Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. (Add remaining 1/2 cup powdered sugar as desired for texture and flavor.)
- Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate. Place down first cake and top with frosting, then top with second cake and frost. Repeat with third cake and frost sides.
- Garnish with remaining blueberries, lemon slices, and zest and serve.
BLUEBERRY AND LEMON CAKE RECIPE - BBC FOOD
This fruity lemon and blueberry cake is so good, you won't be able to stop at one piece!
Provided by Mari Williams
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 8-12
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
- Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.
- Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.
- Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.
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