LEMON BLUEBERRY CRUMB CAKE RECIPES

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BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN | FOOD NETWORK



Blueberry Crumb Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 48 minutes

Prep Time 8 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  • For the cake:
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. 
  • Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, 
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

LEMON BLUEBERRY SOUR CREAM POUND CAKE | MY CAKE SCHOOL



Lemon Blueberry Sour Cream Pound Cake | My Cake School image

This ultra moist, tender Lemon Blueberry Pound Cake is SO delicious! The sour cream in the recipe gives it a rich flavor and velvety texture.

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 16

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature
3 cups (375 g) * All Purpose Flour* (not self-rising)
1/2 teaspoon (2 g) baking powder
1/2 teaspoon (3g) salt
1 cup (242g) sour cream
1/4 cup lemon juice (approx amount in one small lemon)
zest of one lemon
1 teaspoons (4g) vanilla
2 teaspoon (8 g) lemon extract
1 1/2 cups Blueberries (fresh or frozen)
1 cup powdered sugar (sifted)
1-2 Tablespoons fresh lemon juice (adjust amount as needed for desired consistency)
zest of one lemon
pinch of salt

Steps:

  • Preheat oven to 325 degrees F and grease and flour a bundt pan.
  • In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
  • Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
  • Add the eggs one at a time blending after each to incorporate.
  • In a small bowl or measuring cup, add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.
  • While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Increase the speed to medium and mix until incorporated. Be careful not to over-mix, and don't mix above medium speed.
  • Fold in the blueberries
  • Bake at 325 degrees for 60-70 minutes if using fresh blueberries. Baking times may increase 10-15 minutes or more if using frozen blueberries. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
  • This recipe makes approximately 8-8.5 cups of batter.
  • Combine sugar, lemon juice, and a pinch of salt in a small bowl and stir until smooth.
  • Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) Sprinkle lemon zest over the top. If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more juice or a touch of milk.
  • Garnish with a sprinkling of lemon zest.

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