Lemon Blueberry Cake With Hot Honey Butter Sauce Food

LEMON BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
• Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
• Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
• Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
• Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

LEMON BLUEBERRY CAKE & HOT HONEY-BUTTER SAUCE

Steps:

• *Makes1 cup of sauce Preheat oven to 350 degrees.
• Cake Grease and flour a 8" square pan.
• Blend flour, nutmeg, salt and baking powder together.
• In a small bowl mix milk, lemon juice and rind together.
• In a large bowl cream butter with sugar.
• Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• Gently fold in blueberries.
• Pour into prepared pan and bake at 350 degrees for 50 minutes.
• Remove from pan and cool slightly.
• Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• Boil over low heat, stirring occasionally.
• When ready sauce is thick and clear.
• Pour hot sauce over the warm cut cake and enjoy.
• Down home comfort food.

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.

BLUEBERRY LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

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.

NEWMANS VERY OWN LEMON BLUEBERRY CAKE WITH LEMON SAUCE

Steps:

• For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
• In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
• Stir in the lemon extract and the lemonade.
• In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
• Beat well after each addition- the batter should be smooth.
• Sprinkle the blueberries in the bottom of the prepared baking pan.
• Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
• Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
• For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
• Mix the warm water with the lemonade and stir into the batter, combining well.
• Over medium heat, cook and stir until the sauce is thick and bubbling.
• Remove from the heat and stir in the butter.
• Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
• Garnish with blueberries and a mint sprig.
• Serve hot or cold.

HONEY BUTTER SAUCE

Steps:

• Mix the Butter, Honey and Vanilla essence in a small microwave resistant bowl.
• Microwave for about 1 minute or till the butter melts.
• Mix well when done.