Baked Blueberry Lemon And Almond Pudding Recipes

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BLUEBERRY-ALMOND CAKE WITH LEMON CURD



Blueberry-Almond Cake with Lemon Curd image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 15

2 sticks unsalted butter, at room temperature, plus more for the pans
2 1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup milk
2 cups fresh blueberries (about 1 pint)
1/3 cup sliced almonds
1 cup heavy cream
1 cup plus 2 tablespoons confectioners' sugar
1/2 cup lemon curd
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
  • Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
  • Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
  • Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
  • Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.

BLUEBERRY, ALMOND AND LEMON CAKE



Blueberry, Almond and Lemon Cake image

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.

Provided by Yotam Ottolenghi

Categories     brunch, snack, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
2/3 cup/90 grams all-purpose flour (plain flour), sifted
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup/110 grams almond flour (ground almonds)
1 1/2 cups/200 grams fresh blueberries
2/3 cup/70 grams confectioners' sugar (icing sugar)

Steps:

  • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
  • Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
  • In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
  • Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
  • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram

LEMON-BLUEBERRY DESSERT



Lemon-Blueberry Dessert image

Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.

Provided by Donna

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 7

½ cup blueberries, or more to taste
1 lemon, juiced
1 teaspoon white sugar
2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares
2 cups cold milk
1 (3 ounce) package instant lemon pudding mix
½ cup whipped cream, or to taste

Steps:

  • Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
  • Divide pound cake cubes into 4 small dessert dishes.
  • Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
  • Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 43.2 g, Cholesterol 42.9 mg, Fat 8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 438.7 mg, Sugar 15.2 g

BAKED BLUEBERRY, LEMON AND ALMOND PUDDING



Baked Blueberry, Lemon and Almond Pudding image

Britain is famous for its puddings and this one is just delicious served piping hot with vanilla and lemon flavoured custard or good vanilla ice cream - oh my!!! Another brilliant Claire Macdonald recipe

Provided by lindseylcw

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs blueberries or 2 lbs blackberries
3 -6 ounces sugar (or to taste)
1 lemon, zest of
4 ounces self raising flour
2 ounces ground almonds, dry fried to toast them
3 ounces caster sugar
3 ounces butter, melted and cooled
1 large egg
1/4 pint buttermilk or 1/4 pint milk
1 lemon, zest of
5 drops almond extract
2 tablespoons sliced almonds

Steps:

  • preheat oven to 350°F.
  • butter a 9x12 inch ovenproof dish.
  • put berries, sugar and 1 lemon zest into dish and mix.
  • Sieve the flour into a bowl.
  • add cooled ground almonds and sugar.
  • Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
  • spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
  • sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.

Nutrition Facts : Calories 385.4, Fat 18.4, SaturatedFat 8.1, Cholesterol 62.3, Sodium 135.4, Carbohydrate 50.9, Fiber 2.5, Sugar 32.4, Protein 6.5

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Top Asked Questions

How do you make lemon blueberry cake with almond flour?
This almond flour lemon blueberry cake is filled with lemon zest, blueberries and sour cream keeps it moist and delicious! In a bowl, add almond flour, flour or gluten free baking mix, sweetener of choice, sugar, baking powder and salt and stir together.
How to make blueberry pudding from blueberries?
Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes. Divide pound cake cubes into 4 small dessert dishes. Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake.
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This blueberry lemon pudding cake is lovely Spring and Summer comfort food and a perfect fruity dessert. Lightened up with the addition of lemon. I will admit, I have a thing for pudding cakes. It's like getting two desserts in one - pudding and cake!
How do you make blueberry muffins?
In a small bowl, add blueberries, lemon juice and zest. Stir. In a medium bowl, add flour, sugar, baking powder, butter, vanilla, cinnamon, salt, and milk. Mix well with a spatula.

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