LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING
This is a wonderfully tender cake that came from a July 2000 copy of Bon Appetit. It has a blueberry cheesecake sort of flavor that is fabulous! (Please try it according to the directions before altering it as it is a little tricky.) :D (btw, prep time is a total guess)
Provided by Shaye
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- For cake: Preheat oven to 350°F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results).
- Sift first 4 ingredients into medium bowl.
- Beat butter in large bowl with electric mixer until fluffy.
- Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
- Add lemon juice and peel, then eggs 1 at a time and mix well.
- Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
- Fold in berries and pour equally into two 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 and cool to lukewarm.
- Beat cream cheese and butter in large bowl until blended.
- Beat in lemon juice, then cooled white chocolate.
- Take cakes out of pans and peel off parchment.
- Place 1 cake layer, flat side up, on platter.
- Spread with 1 cup frosting- (Don't be stingy with middle layer of 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).
Nutrition Facts : Calories 915, Fat 52.2, SaturatedFat 31.9, Cholesterol 200.7, Sodium 388.1, Carbohydrate 102.8, Fiber 1.7, Sugar 64, Protein 12.2
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.)
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.
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
More about "lemon blueberry cake with white chocolate cream cheese frosting food"
LEMON BLUEBERRY CAKE WITH LEMON …
From flouronmyfingers.com
LEMON BLUEBERRY CAKE WITH WHITE CHOCOLATE …
From klaraslife.com
LEMON BLUEBERRY CAKE WITH CREAM CHEESE …
From yummiestfood.com
BLUEBERRY-LEMON CAKE WITH WHITE CHOCOLATE …
From weevaliciousrecipes.blogspot.com
LEMON BLUEBERRY CAKE (WITH CREAM CHEESE …
From cookingclassy.com
BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
From mycakeschool.com
LEMON OLIVE OIL CAKE - CELEBRATING SWEETS
From celebratingsweets.com
CAKE - LEMON CAKE RECIPE WITH CREAM CHEESE FROSTING
From tfrecipes.net
CHOCOLATE CUPCAKES WITH STRAWBERRY CREAM CHEESE FROSTING
From bakedbyrachel.com
BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
From thesmartcookiecook.com
CHOCOLATE MAYONNAISE SHEET CAKE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
ORANGE BUNDT CAKE WITH CREAM CHEESE FROSTING
From butterwithasideofbread.com
30 BEST NO-BAKE DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
LEMON BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM FROSTING
From bakedbyrachel.com
LEMON, BLUEBERRY AND WHITE CHOCOLATE SLAB CAKE - THE NEFF KITCHEN
From theneffkitchen.com.au
BLUEBERRY LEMON CAKE WITH WHITE CHOCOLATE FROSTING | RECIPE
From barthbakery.com
BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING
From bonappetit.com
LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING
From melskitchencafe.com
LEMON CAKE WITH CREAM CHEESE FROSTING - FOOD & WINE
From foodandwine.com
MOIST LEMON BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
From sugargeekshow.com
R/CAKE - CHOCOLATE CAKE W/ PEANUT-BUTTER CREAM CHEESE FROSTING …
From reddit.com
BLUEBERRY CAKE WITH CREAM CHEESE FROSTING RECIPES
From yummly.com
CHOCOLATE CUSTARD CAKE | RECIPETIN EATS
From recipetineats.com
LEMON BLUEBERRY BUNDT CAKE WITH WHITE CAKE MIX
From thecakeboutiquect.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love