Pioneer Woman Lemon Blueberry Cake Recipes

Steps:

• For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
• For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
• For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
• For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with butter.
• Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside.
• Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
• For the topping: Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
• Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.

Steps:

• For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
• Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
• Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

Steps:

• Heat a heavy skillet or grill over medium-low heat.
• In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
• In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
• Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
• Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
• Serve with more softened butter and warm syrup.

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

Steps:

• For the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
• Beat the egg whites until stiff. Set aside.
• In a large bowl, cream together the butter, oil and granulated sugar until light and fluffy. Mix in the egg yolks, vanilla and coconut.
• In a separate bowl, mix the flour, baking soda and baking powder. Alternate adding the buttermilk and dry ingredients to the wet ingredients. Mix until just combined, and then fold in the egg whites.
• Pour evenly into the prepared pans and bake until a toothpick comes out clean, 20 to 25 minutes. Remove from the oven and allow to cool for 15 minutes. Then turn the cakes out onto cooling racks and allow to cool completely.
• For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. Stir in the pecans and coconut.
• To assemble: Cut each cake in half lengthwise so you are left with 4 layers. Spread the first layer with frosting and top with blueberries. Repeat the cake, frosting and blueberry layers until you have 4 layers of cake. Arrange more blueberries around the edge of each layer for structure.

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
• Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
• For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

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.