BLUEBERRY CREAM CHEESE CAKE RECIPE | ALLRECIPES
A sweet and simple cake that is perfect for any occasion.
Provided by Amanda
Categories Blueberry Desserts
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix with 1 cup water, eggs, and vegetable oil until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice cake in half horizontally to make 2 layers.
- Combine white sugar and cornstarch in a saucepan; gradually stir in 1/3 cup water. Add blueberries and bring to a simmer over medium heat. Simmer until thickened, stirring occasionally, about 1 minute. Allow blueberry mixture to cool.
- Beat confectioners' sugar and cream cheese in a large bowl until smooth. Stir in vanilla extract and fold in whipped topping.
- Place one layer of cake on a large platter; spread blueberry mixture over cake. Arrange remaining cake layer over blueberry filling. Spread cream cheese icing over entire cake.
Nutrition Facts : Calories 430.8 calories, CarbohydrateContent 65.8 g, CholesterolContent 50.9 mg, FatContent 17.7 g, FiberContent 0.8 g, ProteinContent 4 g, SaturatedFatContent 7.7 g, SodiumContent 271.4 mg, SugarContent 52.8 g
BLUEBERRY LEMON CAKE RECIPE | LAND O’LAKES
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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BLUEBERRY LEMON CAKE RECIPE | LAND O’LAKES
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Calories 570 calories per serving
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