LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM
These Lemon Cupcakes with Fresh Blueberry Buttercream are a must bake this Summer!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside.
- In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the sugar, lemon extract and lemon zest and beat until well combined. Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lemon juice.
- Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.
- In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using. If you'd like to have enough blueberry puree to drizzle on the cupcakes, double this recipe and set half aside for decorating.
- Once the blueberry puree has cooled, place the softened butter in a large bowl or in the body of a stand mixer. Using a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes.
- Add in a 1/4 cup of the blueberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point).
- Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy.
- Frost cooled cupcakes as desired.
BLUEBERRY CAKE WITH LEMON FROSTING
Recipe video above. This is the blueberry cake I make when I want to go all out! It's always received with gasps of delight when the first slice is pulled out. :)Adapted from my Vanilla Cake, the crumb is soft and plush, infused with a subtle hint of lemon which goes so well with blueberries. The slight tang of cream cheese frosting is a perfect match for this cake and takes it over the top.Stays fresh for 5 whole days!
Provided by Nagi
Categories Cakes
Number Of Ingredients 19
Steps:
- Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.
- Cake pans: Grease 3 x 20cm / 8" cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)
- Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.
- Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read 'Tips for Success' above recipe card.
- Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
- Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
- Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
- Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.
- 'Temper' sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.
- Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin.
- Blueberries: Quickly but gently fold in flour coated blueberries.
- Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.
- Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)
- Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).
- Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
- Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth.
- Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7.
- Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)
Nutrition Facts : Calories 702 kcal, Carbohydrate 90 g, Protein 6 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 148 mg, Sodium 119 mg, Fiber 1 g, Sugar 70 g, ServingSize 1 serving
BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM
Provided by Valerie Bertinelli
Categories dessert
Time 1h35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
- Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
- Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
- Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
- For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
- To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)
BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING
If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!
Provided by KDReese23
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
- Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.
- Fill the prepared cake pans evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
- While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
- Spread frosting over each of the cooled cake layers and stack; then frost the sides.
Nutrition Facts : Calories 679 calories, Carbohydrate 100.9 g, Cholesterol 134.2 mg, Fat 29.2 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 17.7 g, Sodium 407.6 mg, Sugar 74.5 g
BLUEBERRY COFFEE CAKE WITH LEMON ICING
Make and share this Blueberry Coffee Cake With Lemon Icing recipe from Food.com.
Provided by Wildflower5656
Categories Breads
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Beat together eggs, oil and sugar. Stir in salt, baking powder and flour, but do not overmix!
- Pour 1/2 the mixture into a well greased and floured loaf pan.
- Spread blueberry jam (or any other type of jam. I've also used baby food and cranberry sauce for this) over batter.
- Top with remaining batter, and bake at 350°F until a toothpick can be inserted and withdrawn cleanly.
- Allow to rest for 5 minutes; meanwhile:.
- Mix powdered sugar and lemon juice and beat until smooth.
- Remove cake from pan, and pour icing over to top.
- Enjoy!
Nutrition Facts : Calories 294.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 25.4, Sodium 438.8, Carbohydrate 51.5, Fiber 0.8, Sugar 29, Protein 4
LEMON BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
How to make a lemon blueberry cake from scratch. Simple and easy layer cake recipe. Topped with a lemon cream cheese frosting, it's the ultimate dessert!
Provided by Mel Lockcuff
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- Pre-heat your oven to 350° F.
- Grease 3 9-inch round cake pans with cooking spray, or use the shortening and flour method to grease them.
- Mix together the sugar and lemon zest*. (Lemon zest is what is going to give your cake a tremendous amount of lemon flavor, and we'll talk about how to zest a lemon in the notes below.) Then let this mixture sit for 3 to 5 minutes, so the lemon can really infuse into the sugar.
- In a separate mixing bowl, mix together the cake flour (save back a tablespoon or two for the blueberries), baking powder, and salt; set aside.
- Cream (mix) the unsalted butter into the sugar/lemon zest mixture.
- Add the eggs, one at a time, to the sugar mixture.
- Then mix in the vanilla extract.
- Alternate the dry ingredients with the milk and lemon juice mixture, beginning with the dry ingredients. Keep alternating, adding in the milk and lemon juice, and then ending with dry ingredients.
- Toss the blueberries in a tablespoon of cake flour, and then gently fold the flour-coated blueberries into the cake batter (with a spatula by hand, NOT the mixer).
- Spread the cake batter evenly into 3 greased round cake pans.
- Bake at 350° F for 25 to 30 minutes, or until a toothpick or cake tester comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before turning onto a wire rack to finish cooling.
- To mix up the lemon cream cheese frosting quickly and easily, I usually use my stand mixer fitted with a whisk paddle attachment.
- Mix together the softened cream cheese and salted butter.
- Add vanilla extract and lemon juice, mixing in well.
- Then add in the powdered sugar, mixing until smooth and creamy.
- Finally, mix in the lemon zest to finish up your frosting.
- Now you're ready to frost and layer your cake. I usually like to frost between layers as I add them. Then frost all over the outside of the cake, including the sides.
- Then you can add blueberries and lemon slices to the top, whatever your preference.
- Slice and serve!
Nutrition Facts : ServingSize 1 g, Calories 485 kcal, Carbohydrate 69 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 92 mg, Sodium 372 mg, Fiber 1 g, Sugar 48 g, UnsaturatedFat 7 g
BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING
Categories Cake Dessert Bake Cream Cheese Blueberry Lemon Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.
- Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.
LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING
Provided by Food Network
Time 50m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
- Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
- For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
- Frost the cooled cupcakes with the cream cheese frosting.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
BLUEBERRY LEMON CAKE WITH LEMON CREAM CHEESE FROSTING
This is a heavenly cake. I got the recipe from Bon Appetit (don't remember the month and year) I love the classic combination of lemon and blueberries. The cake itself is very delicate and moist. The frosting is so good that I have used it in a pinch on (heaven forbid) box cake mixes that I've doctored up with extra lemon zest. Presentation is also very nice when you take the time to add the feathery strands of lemon zest and a few blueberries to the top. (I've estimated the active work time. This isn't a hard cake to make, but you do have to have patience)
Provided by CHRISSYG
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cake Directions:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of pans with parchment paper; butter paper.
- Dust pans with flour.
- Sift cake flour, baking powder, and salt into medium bowl.
- Transfer 1 tablespoon flour mixture to large bowl.
- Add fresh blueberries and toss to coat.
- Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
- Using electric mixer, beat butter in another large bowl until light and creamy.
- Gradually add sugar, beating until mixture is light and fluffy.
- Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
- Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
- Fold in blueberries.
- Divide batter equally among pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes.
- Cool cakes in pans on racks 10 minutes.
- Run knife around pan sides to loosen.
- Turn cakes out onto racks to cool completely.
- Peel off parchment paper.
- Frosting Directions:.
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
- Gradually beat in powdered sugar.
- Beat in lemon peel and vanilla.
- Cover and refrigerate until just firm enough to spread, about 30 minutes.
- Assembly:.
- Transfer 1 cake layer to platter.
- Spread 3/4 cup frosting over cake layer.
- Top with another cake layer; spread with 3/4 cup frosting.
- Top with third cake layer.
- Spread remaining frosting over top and sides of cake.
- (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
- Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.
Nutrition Facts : Calories 933.5, Fat 50.9, SaturatedFat 30.3, Cholesterol 212.2, Sodium 496.8, Carbohydrate 113.3, Fiber 1.7, Sugar 84.4, Protein 9.3
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING
Categories Cake Milk/Cream Chocolate Dessert Bake Cream Cheese Blueberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
- For frosting:
- Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
- Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)
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LEMON BLUEBERRY BUTTERMILK CAKE + LEMON CREAM …
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Ratings 290Calories 432 per servingCategory Dessert
- This is the BEST lemon blueberry cake because I use a scale so it turns out perfectly :) If you convert to cups I cannot guarantee good results. Make sure all your (cold ingredients) butter, eggs, milk are at room temperature or a little warm.
- Heat oven to 350º F/177º C. Prepare two 8" round cake pans with cake goop or another pan release that you prefer.
- Place softened butter in the bowl of your stand mixer with paddle attachment and cream on low until smooth
LEMON BLUEBERRY CAKE - LEMON BLOSSOMS
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5/5 (2)Total Time 51 minsCategory Baking, DessertCalories 816 per serving
- Preheat the oven to 350 degrees Fahrenheit and grease three 9-inch cake pans with cooking spray or butter. Line the pans with parchment paper circles, then grease the parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or a handheld mixer, beat the butter on high speed for about 1 minute or until creamy.
- Add the heavy whipping cream, confectioners’ sugar and vanilla extract to a mixer bowl and whip on high speed until soft peaks form.
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ULTIMATE LEMON BLUEBERRY CAKE - BAKER BY NATURE
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4.5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 20 mins
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes. Reduce the speed to low, then add in the confectioners' sugar, lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the Greek yogurt and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more Greek yogurt, starting one tablespoon at a time.
BLUEBERRY LEMON CAKE WITH CREAM CHEESE FROSTING | …
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- Preheat oven to 350°F and spray a 9X13 inch pan with a non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again
- Set the butter on the counter for 30 minutes. It should be slightly cold to the touch. While the butter is on the counter, sift the powdered sugar. Use a blender to puree the blueberries. Then, strain through a mesh strainer until only the juice remains. It will equal to 1/4 cup.
EASY LEMON BLUEBERRY CAKE WITH LEMON FROSTING | BEYOND ...
From beyondfrosting.com
Reviews 22Calories 672 per servingCategory Cake
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice and sour cream to the batter beat until well combined.
- Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
EASY BLUEBERRY CAKE WITH WHIPPED LEMON FROSTING | CUTEFETTI
From cutefetti.com
Reviews 44Calories 443 per servingCategory Food
- Preheat oven according to cake mix instructions. Thoroughly grease two cake pans. Prepare cake mix according to package instructions then add in dry pudding mix. Mix until fully blended. Fold in two cups of the blueberries. Pour batter evenly between your two cake pans. Bake according to package instructions.
- While cake is baking, make your Lemon Whipped Cream Frosting. Use a high powered, add all whipping cream and powdered sugar and beat on high until it firms up and forms stiff peaks. This will take about 3 minutes. Fold in can of lemon pie filling and gently stir until blended. Store in the refrigerator until ready to use.
- Once cakes are done(when a toothpick can be inserted and removed cleanly), allow to cool a bit before removing from pans. Make sure to slowly and carefully remove the cakes as the blueberry is extra hot and moist. Allow to cool completely before topping with frosting.
- Once cakes are ready to be frosted, add a layer to the center of the cakes and then frost the top and sides. Top with remaining blueberries.
EASY ONE BOWL LEMON BLUEBERRY CAKE WITH CREAM CHEESE FROSTING
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5/5 (4)Total Time 35 minsCategory DessertCalories 346 per serving
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LEMON CHIFFON CAKE WITH BLUEBERRY-CORIANDER ... - FOOD & WINE
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- Preheat oven to 350°F. Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside.
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5/5 (2)Calories 620 per servingCategory Dessert
- Preheat the oven to 350F/177C. Line two, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
- In a large mixing bowl, combine the buttermilk, oil, eggs, sugar and extracts. Beat on medium speed for 2 to 3 minutes, until the mixture is smooth. In a separate bowl, combine the flour, baking soda, baking powder and salt. Mix the dry ingredients together, then sift into the cake batter and mix on medium speed for about 1 minute, just until incorporated.
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- Pour the remaining 2 tablespoons (30 ml) of lemon juice over the blueberries, arranged in a medium-sized bowl. Add the cornstarch and use a spoon to toss the berries until they’re well-coated.
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BLUEBERRY CAKE WITH LEMON ICING - ALL INFORMATION ABOUT ...
From therecipes.info
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