Blueberry Lemon Cake Mix Cobblers Food

BLUEBERRY-LEMON CAKE MIX COBBLERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 4 ramekins with cooking spray.
• Place blueberries into a bowl. Add sugar, water, and cornstarch. Stir gently until well mixed, 30 seconds to 1 minutes.
• Divide the blueberries evenly among the ramekins, filling them about 3/4 to the top.
• Heat butter in a large, microwave-safe bowl until melted, about 1 minute.
• Stir lemon cake mix into the butter to combine; mixture will still be a little dry and lumpy. Scoop about 1/2 cup of the mixture into each ramekin. Spray tops lightly with cooking spray.
• Bake in the preheated oven until tops are lightly browned, 25 to 30 minutes. Serve warm.

LEMON BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
• Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
• Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

BLUEBERRY COBBLER DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium baking dish or 9x9" pan or baking dish, add the blueberries to the bottom of the pan.
• To a mixing bowl, add the cake mix. Pour the melted butter on to the cake mix, and stir together with a fork. Mixture will be crumbly and gravel-like.
• Evenly top the blueberries with the cake mix crumbles. Bake the dump cake for 30-33 minutes or until golden brown.
• Remove from oven and let cobbler cool slightly before serving.
• Enjoy with vanilla ice cream, if desired.

EASY LEMON-BLUEBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
• Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
• Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
• Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

BLUEBERRY LEMON COBBLER

Steps:

• In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt.
• Cook stirring over medium heat for about 5 minutes or until thickened.
• Pour into an 8-inch baking dish greased or sprayed with Pam; set aside.
• In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
• In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened.
• Spoon over blueberry mixture.
• Bake at 375°F for about 20 minutes or until golden brown.
• Best served warm.

LEMON BLUEBERRY SNACKING CAKE

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.