Southern Living Lemon Blueberry Cake Food

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

LEMON-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

BLUEBERRY LEMON CRUMBLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
• Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
• Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
• Assemble and Bake:
• Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
• In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
• Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
• Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
• Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
• Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
• Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
• In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
• Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.

LEMON BLUEBERRY CAKE

Steps:

• Preheat the oven to 325°F and grease and flour three 6 inch cake pans OR two 8 or 9 inch cake pans. Set aside.
• Combine the sugar and the lemon zest in a small bowl and rub the lemon zest into the sugar with your fingers to infuse the sugar. Set aside.
• In a stand mixer fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.
• Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
• Add the eggs in one at time, scraping down the bowl in between each addition. Add the lemon extract and the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
• In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It's okay if the batter still has a few lumps in it-you don't want to over mix it.
• Last, fold in the blueberries. Do not over mix.
• Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven, so if the cakes need a little more time, give it to them. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely.
• While the cakes cool, make the frosting. Beat the butter and cream cheese together until combined. Scrape down the bowl and add the powdered sugar, 1 Tablespoon of the milk, vanilla extract, lemon extract and salt. Beat until light and fluffy, about two minutes. If the frosting is too thick, add in a Tablespoon of milk at a time until desired consistency.
• Place first cake on a cake stand, then top with generous amount of frosting. Layer second and third layers, frosting the same amount in between each. Frost edges of cake with remaining frosting. If making a naked cake, use an offset spatula to scrape off any excess frosting. If desired, top with blueberries and flowers.

BLUEBERRY LEMON BUNDT CAKE

Steps:

• Measure out flour and put into a bowl. Take out 2 tablespoons and sprinkle over blueberries.
• Add baking powder and salt to remaining flour and stir
• In a mixing bowl, beat butter and sugar together until soft and fluffy (2-3 minutes)
• Add one egg and mix
• Add 2 tablespoons of the measured flour mixture and mix
• Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
• Add lemon zest, lemon juice and vanilla. Stir to combine.
• Add a third of the remaining flour mixture and mix
• Add half of the milk and combine
• Add another third of flour and mix
• Add remaining milk. Stir to combine
• Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
• Remove bowl from mixer and fold in blueberries and any flour that may have fallen off of the berries.
• Pour into a well greased bundt pan
• Bake in a preheated 350 degree oven for one hour, or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
• Allow cake to cool in pan for 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.
• Combine powdered sugar and lemon juice until smooth
• Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides

LEMON AND BLUEBERRY CAKE RECIPE

Steps:

• Heat oven to 170C/gas 3. Grease and double line a 2lb loaf tin with baking paper. In a large bowl, whisk together the butter, sugar, eggs, 175g flour and zest for 3-4 mins until light. Toss the blueberries in the extra 1tbsp flour, then fold in. Spoon into the tin, smooth the surface and bake, covered with a sheet of foil, for 40 mins. Uncover and cook for a further 10-20 mins until golden and springy to the touch.
• Meanwhile, gently heat the sugar and lemon juice until dissolved, bring to a boil and boil for 2 mins. Set aside.
• Spoon the syrup over the cake as soon as it comes out of the oven, and leave to cool for 30 mins. Remove from the tin and leave to cool completely.
• Sift the icing sugar into a bowl, then press the conserve through the sieve, scraping it off the underside. Stir to combine, adding a little water (or lemon juice), a few drops at a time, until you have a just-runny consistency. Drizzle over the cake, leave to set for a few mins and decorate with flowers.