LEMON AND BLUEBERRY DESSERTS RECIPES

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BLUEBERRY LEMON TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Blueberry Lemon Trifle Recipe: How to Make It - Taste of Home image

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 14 servings.

Number Of Ingredients 6

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 235mg sodium, CarbohydrateContent 44g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

BEST LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE ... - DELISH



Best Lemon Blueberry Cake Recipe - How to Make ... - Delish image

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

1

(15.25oz). box vanilla cake, plus ingredients called for on box

Juice and zest of 1 1/2 lemons, divided, plus more zest for garnish

1 3/4 c.

fresh blueberries, divided

3 tbsp.

all-purpose flour

1 c.

(2 sticks) butter, softened

3 c.

powdered sugar

1/4 c.

heavy cream

1 tsp.

pure vanilla extract

Pinch of kosher salt

2

Thin lemon slices, for topping

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.

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Looking for an amazing spring cake recipe? This Lemon Blueberry Cake from Delish.com is it.
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