Blueberry Cake With Lemon Filling Recipes

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FRESH BLUEBERRY-LEMON CAKE



Fresh Blueberry-Lemon Cake image

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Provided by Catherine Fabre

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 15

1 teaspoon butter, or as needed
12 ounces fresh blueberries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
2 eggs
1 cup white sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
  • Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
  • Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
  • Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
  • Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g

LEMON BLUEBERRY CAKE



Lemon Blueberry Cake image

This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.

Provided by Kamill

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h15m

Yield 12

Number Of Ingredients 10

1 (16.25 ounce) package white cake mix
1 ¼ cups water
3 egg whites
⅓ cup vegetable oil
2 teaspoons lemon extract
1 cup cold heavy whipping cream
1 (8 ounce) package cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
⅓ cup blueberry pie filling

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.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 333.2 mg, Sugar 36.3 g

BLUEBERRY CAKE WITH LEMON FILLING



Blueberry Cake With Lemon Filling image

Make and share this Blueberry Cake With Lemon Filling recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

3 eggs
1 1/2 cups sugar
1 1/2 cups sifted cake flour
2 teaspoons baking powder
1 1/2 cups heavy cream
2 teaspoons vanilla
1/4 teaspoon salt
1 cup ground walnuts
1 cup blueberries (fresh or frozen)
1/2 cup butter, room temperature
2 cups confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
2 egg yolks

Steps:

  • Butter three 8-inch layer pans, line with waxed aper and butter again.
  • In a big bowl, beat eggs until thickened.
  • Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy.
  • Sift together flour an baking powder.
  • Reserve.
  • Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
  • Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts.
  • Divide batter equally among pans.
  • Sprinkle each layer with 1/3 cup blueberries.
  • Bake at 350°F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
  • Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
  • Beat in yolks, one at a time, until well combined.
  • Invert 1 cake layer on a serving plate.
  • Spread with half the lemon filling; add a second layer and spread with remaining filling.
  • Top with last layer and sprinkle top of cake with confectioners sugar.
  • Garnish with fresh blueberries and lemon leaves if desired.
  • NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
  • If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.

Nutrition Facts : Calories 487.3, Fat 25.1, SaturatedFat 12.8, Cholesterol 145.4, Sodium 194.4, Carbohydrate 62.4, Fiber 1, Sugar 46.3, Protein 5.2

BLUEBERRY-LEMON CAKE



Blueberry-Lemon Cake image

Canned pie filling creates the fruity wow for an easy layer cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and whole eggs called for on cake mix box
1 tablespoon grated lemon peel
1 1/3 cups blueberry pie filling (from 21-oz can)
1 container Betty Crocker™ Whipped vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms only of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
  • Make and cool cake as directed on box, using whole eggs and adding lemon peel with the water and oil.
  • Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread 2/3 cup pie filling over top of cake to frosted edge. Store loosely covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 29 g, TransFat 1 1/2 g

BLUEBERRY LEMON CAKE



Blueberry Lemon Cake image

I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. -Leona Luecking, West Burlington, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 6

1/4 cup butter, cubed
1/2 cup sugar
2 teaspoons grated lemon zest, divided
2 cups fresh or frozen blueberries
1 package (9 ounces) yellow cake mix
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside. , Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries. , Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

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