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
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
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.
BLUEBERRY LAYER CAKE WITH LEMON FROSTING
This is from Bakefest 2003 little cookbook that I have. Haven't made it yet, but it looks sooo good.
Provided by oopsmakes3
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- CAKE: Preheat oven to 350F.
- Butter two 9-inch round baking pans and line with Parchment Paper.
- Butter the paper and set aside.
- Cream butter and gradually beat in sugar until fluffy.
- Stir in egg yolks,lemon and vanilla.
- Blend flour with baking powder,baking soda and salt.
- Add to butter mixture in three additions alternating with the milk and beat until smooth.
- Beat egg whites until stiff but not dry using clean beaters.
- Fold into batter.
- Divide batter between prepared baking pans.
- Sprinkle with berries.
- Bake for 25 to 30 minutes or until cakes spring back when touched lightly.
- Cool for 10 minutes in pans.
- Turn out onto a rack and cool completely.
- FROSTING: Beat cream chesse until very smooth.
- Add butter and blend.
- Beat in lemon juice until there are no lunmps.
- Add icing sugar a little at a time and beat until smooth.
- Place one layer, botteon side up, on a cake plate and frost evenly.
- Add sencond layer, bottom side up, and frost.
Nutrition Facts : Calories 751.4, Fat 28.2, SaturatedFat 16.8, Cholesterol 113.6, Sodium 512.4, Carbohydrate 121.3, Fiber 1, Sugar 91.2, Protein 6.3
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