LEMON BLUEBERRY CAKE USING CAKE MIX RECIPES
EASY LEMON-BLUEBERRY BUNDT® CAKE RECIPE | ALLRECIPES
No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.
Provided by Yoly
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 Bundt(R) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
- Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
- Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
- Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Nutrition Facts : Calories 227.7 calories, CarbohydrateContent 39.2 g, CholesterolContent 38.5 mg, FatContent 6.5 g, FiberContent 0.6 g, ProteinContent 4 g, SaturatedFatContent 2.8 g, SodiumContent 269.8 mg, SugarContent 28.7 g
BEST LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE LEMON ...
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.
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BEST LEMON BLUEBERRY CAKE RECIPE - HOW TO MAKE LEMON ...
Looking for an amazing spring cake recipe? This Lemon Blueberry Cake from Delish.com is it.
From delish.com
Reviews 4.7
Total Time 55 minutes
Category baking
From delish.com
Reviews 4.7
Total Time 55 minutes
Category baking
- 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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- 1. Preheat the oven to 350?F. Grease a 9-by-13-inch pan and line it with parchment paper. Lightly grease the parchment paper. 2. Pour the prepared lemon cake batter into the pan. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. 3. While the cake bakes, combine the blueberries, ? cup water and sugar in a small pot. Bring to a simmer over medium heat until the mixture becomes juicy, about 5 to 6 minutes. 4. In a small bowl, mix the cornstarch with a small amount of the hot blueberry liquid. Whisk to combine, then pour the cornstarch mixture back into the pot. Continue to simmer until the blueberry mixture thickens slightly, 2 to 3 minutes more. Stir in the vanilla extract. 5. Let the cake cool for 7 minutes. Using the handle of a wooden spoon, poke holes into the cake, leaving at least ? inch between each hole. 6. Pour the warm blueberry syrup over the cake. Use a spatula to spread it evenly and also encourage it into the holes. Cool the cake completely. 7. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks. Add the confectioners' sugar and lemon zest and then whip to medium peaks. 8. Spread the whipped cream evenly over the cooled cake. To serve, slice into squares. If not serving immediately, cover and refrigerate. The cake will keep for 2 days.
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