Lemon Blueberry Lava Cake Food

CLASSIC LEMON BLUEBERRY LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper.
• Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add the milk and eggs then mix until combined.
• Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries.
• Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Bake for 45-60 minutes, until a wooden skewer comes out clean in the center.
• In a small bowl, mix together the glaze ingredients until the sugar dissolves into the lemon juice. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. Let it cool before removing from the pan. Slice and serve.

LEMON BLUEBERRY CAKE

Steps:

• Use a knife to slice cake layers in half horizontally. Use a pastry brush to brush each layer with lemonade concentrate; set aside.
• Stir 1 teaspoon of lemon extract into each can of frosting; set aside.
• To assemble cake: frost and stack the cake layers on top of each other.
• Decorate cake with clusters of mint sprigs, blueberries, and quartered lemon slices.

BLUEBERRY-LEMON LAYER CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter in large bowl as directed on package. Stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
• Pour evenly into 2 greased and floured 8-inch round pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
• Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in COOL WHIP.
• Stack cake layers on plate, filling and frosting layers with cream cheese mixture. Top with remaining blueberries.

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 LAVA CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease twelve 4-ounce ramekins.
• Stir 1/2 pound blueberries and 1/2 cup white sugar together in a saucepan over medium heat until hot and bubbly, 5 to 10 minutes. Remove from heat and cool until slightly thickened.
• Melt the white chocolate and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; remove from heat.
• Beat 3 tablespoons white sugar, eggs, egg yolk, and vanilla bean seeds together in a bowl with an electric mixer on high speed until light and fluffy, about 8 minutes. Add lemon juice and beat until combined.
• Beat white chocolate mixture and flour into egg mixture on high speed until batter reaches a thick, mousse-like consistency, 4 to 6 minutes. Pour batter into prepared ramekins to fill about 3/4 full. Spoon 2 tablespoons blueberry mixture into the center of each ramekin, poking down blueberry filling into the batter. Place ramekins on a baking sheet.
• Bake cakes in the preheated oven until puffed, golden, and is hot in the blueberry center, 10 to 12 minutes. Remove cakes from oven and immediately flip each onto a plate to remove cake from ramekin.
• Stir 1/2 pound blueberries, 1/2 cup white sugar, and water together in a saucepan; bring to a simmer and cook, stirring occasionally, until sauce is reduced by half and has a syrupy consistency, 10 to 15 minutes. Pour sauce over warm cakes and dust each with confectioners' sugar.

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.

LEMON LAVA CAKE

Steps:

• Prepare cake mix as directed on box.
• Pour cake mixture into greased 9X13 baking dish.
• Combine dry pudding, milk, sugar, water, and lemon juice in bowl. Whisk together for 2 minutes until well combined and slightly thickened.
• Pour pudding mixture over cake mixture in pan. DO NOT spread it.
• Place baking dish onto a cookie sheet to catch any drips while baking.
• Bake at 350 for 55 minutes to an hour.
• Allow to cool 20 minutes while sauce thickens slightly. Dust with powdered sugar.

LEMON BLUEBERRY COFFEE CAKE

Steps:

• Combine the egg, sugar, lemon peel and milk; mix well.
• Sir in the biscuit mix just until moistened.
• Fold in blueberries.
• Pour into a greased 9-in round baking pan.
• Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Combine the confectioners' sugar and lemon juice until smooth; drizzle over the warm cake.
• Cut into wedges to serve.