BLUEBERRY LEMON CAKE RECIPE RECIPES
BLUEBERRY LEMON CAKE RECIPE: HOW TO MAKE IT
I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. —Leona Luecking, West Burlington, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside. , Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries. , Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 221 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 253mg sodium, CarbohydrateContent 40g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
BEST LEMON BLUEBERRY BUNDT CAKE RECIPE - FOOD.COM
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
Nutrition Facts : Calories 346.2, FatContent 13.1, SaturatedFatContent 7.8, CholesterolContent 77.6, SodiumContent 226.3, CarbohydrateContent 53.8, FiberContent 0.9, SugarContent 35.3, ProteinContent 4.6
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BLUEBERRY LEMON CAKE RECIPE - LAND O'LAKES
From landolakes.com
Reviews 4.5
Total Time 1 hours 1 minutes
Category Layer, Blueberry, Lemon, Sweet, Baking, Making It Photo-Ready, Fruit, Fruit, Cake, Dessert
Calories 570 calories per serving
- Garnish cake with lemon slices and additional blueberries. Store finished cake or any leftovers in refrigerator.
BLUEBERRY-LEMON UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.8
Total Time 45 minutes
Category Desserts
Calories 313 calories per serving
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.
OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.
2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.
LEMON CURD & BLUEBERRY LOAF CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 663 calories per serving
- Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.
OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE
From nelliebellie.com
Reviews 4.5
Total Time 85 minutes
Category Dessert
Cuisine American
Calories 533 kcal per serving
- Icing
LEMON BLUEBERRY SCONES RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Category Scones
Calories 347.9 calories per serving
- Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.
OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE RECIPE
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside.
2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
3. Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
4. Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.
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