Blueberry Lemon Cake Supreme Recipes

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

Ingredients

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

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

Ingredients

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

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