BEST LEMON BLUEBERRY BUNDT CAKE
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!!
Provided by Redsie
Categories Dessert
Time 1h5m
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.
FRESH BLUEBERRY-LEMON CAKE
Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.
Provided by Catherine Fabre
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
- Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
- Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
- Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
- Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g
LEMON BLUEBERRY CAKE
This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.
Provided by Kamill
Categories Desserts Cakes Lemon Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
- Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
- Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
- Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
- Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 333.2 mg, Sugar 36.3 g
BLUEBERRY-LEMON LAYER CAKE
Discover a delicious combination of fruity flavors with our Blueberry-Lemon Layer Cake recipe. This sweet and citrusy Blueberry-Lemon Layer Cake gets its luscious texture from cream cheese, marshmallow topping and COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter in large bowl as directed on package. Stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
- Pour evenly into 2 greased and floured 8-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
- Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in COOL WHIP.
- Stack cake layers on plate, filling and frosting layers with cream cheese mixture. Top with remaining blueberries.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 25 g, Protein 3 g
BLUEBERRY LEMON CRUMBLE CAKE
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
- Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
- Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
- Assemble and Bake:
- Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
- In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
LEMON-BLUEBERRY LAYER CAKE
This is a luscious lemon cake. The blueberries really set it off and make such good looking slices. Recipe #477445 is just perfect for this cake.
Provided by Ambervim
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Prepare three 8" round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
- Sift dry ingredients into medium bowl.
- Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
- Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
- In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
- Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
- Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
- Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
- Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
- Frost with Recipe #477445 or your choice.
Nutrition Facts : Calories 4735.1, Fat 234.2, SaturatedFat 138.9, Cholesterol 1304, Sodium 5115.2, Carbohydrate 603.8, Fiber 18.9, Sugar 356.6, Protein 67.1
BLUEBERRY LEMON CAKE
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
Time 45m
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, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON-BLUEBERRY CAKE
A little sweet and a little sour, there's a little bit of something for everyone to enjoy in our Lemon-Blueberry Cake from beginning to end.
Provided by My Food and Family
Categories Home
Time 3h36m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Toss 1 cup blueberries with 1/4 cup dry cake mix; set aside. Use remaining cake mix to prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Stir in blueberry mixture and half the lemon zest.
- Pour into 2 greased and floured 9-inch square pans.
- Bake 33 to 36 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
- Mix cream cheese, 2 Tbsp. sugar and remaining lemon zest in medium bowl until blended. Whisk in half the COOL WHIP. Stack cakes on plate, filling layers with cream cheese mixture.
- Beat remaining pudding mix, remaining sugar and milk in separate medium bowl with whisk 2 min. Stir in remaining COOL WHIP. Spread onto top and sides of cake. Top with remaining blueberries.
- Refrigerate 2 hours or until chilled.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 25 g, Protein 3 g
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
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- 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.
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4.4/5 (110)Total Time 1 hr 10 minsCategory DessertsCalories 160 per serving
- Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper.
- Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add the milk and eggs then mix until combined.
- Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries.
- Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Bake for 45-60 minutes, until a wooden skewer comes out clean in the center.
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