Blueberrylemonbundtcakeeggfree Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
• Add flour and mix.
• Add blueberries and gently fold into mixture.
• Pour the batter into a greased 9 x 5-inch (23 x 13 cm) bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
• Allow to cool for 15 minutes before serving.
• Enjoy!

Steps:

• Cake:
• Preheat oven to 350°F
• Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
• Cream sugar and butter. Wisk together cornstarch and water mixture and cream into sugar/butter mixture. Stir in milk and lemon extract/juice.
• Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
• Fold blueberries into the batter.
• Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
• Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
• Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
• Glaze:.
• Place powdered sugar in a small bowl.
• Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.
• Spoon evenly over warm cake.
• Garnish:
• I sprinkled lemon zest evenly over the freshly-glazed cake.
• I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.

Steps:

• Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
• Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
• Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
• Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
• Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
• Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
• Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.