BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING
If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!
Provided by KDReese23
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
- Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.
- Fill the prepared cake pans evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
- While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
- Spread frosting over each of the cooled cake layers and stack; then frost the sides.
Nutrition Facts : Calories 679 calories, Carbohydrate 100.9 g, Cholesterol 134.2 mg, Fat 29.2 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 17.7 g, Sodium 407.6 mg, Sugar 74.5 g
BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING
Categories Cake Dessert Bake Cream Cheese Blueberry Lemon Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely. Peel off parchment paper.
- Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve.
LEMON BUTTERCREAM CAKE WITH BLUEBERRIES
For a grand finale to your dinner party, serve this beautiful layer cake. Blueberry lovers would enjoy this for their birthday cake as well.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Divide batter evenly between pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. With fork, poke tops of cakes every 1 inch. In small bowl, mix glaze ingredients until smooth. Spoon glaze over cakes. Let stand 10 minutes. Remove cakes from pans; place top side up on cooling racks. Cool completely.
- In large bowl, beat 1 1/2 cups butter, 4 cups powdered sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
- On serving plate, place 1 cake layer, rounded side up. Spread with 1/2 cup of the frosting. Top with 1 1/2 cups berries. Spoon 3/4 cup frosting over berries; carefully spread to cover. Place remaining cake layer, top side up, over berries. Frost top and side. Arrange remaining berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Let cake stand at room temperature 15 minutes before serving. Cover; refrigerate any remaining cake.
Nutrition Facts : Calories 770, Carbohydrate 104 g, Cholesterol 145 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 79 g, TransFat 1 1/2 g
BLUEBERRY-LEMON CAKE
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
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 WITH LEMON CREAM CHEESE FROSTING
This is a heavenly cake. I got the recipe from Bon Appetit (don't remember the month and year) I love the classic combination of lemon and blueberries. The cake itself is very delicate and moist. The frosting is so good that I have used it in a pinch on (heaven forbid) box cake mixes that I've doctored up with extra lemon zest. Presentation is also very nice when you take the time to add the feathery strands of lemon zest and a few blueberries to the top. (I've estimated the active work time. This isn't a hard cake to make, but you do have to have patience)
Provided by CHRISSYG
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cake Directions:.
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
- Line bottom of pans with parchment paper; butter paper.
- Dust pans with flour.
- Sift cake flour, baking powder, and salt into medium bowl.
- Transfer 1 tablespoon flour mixture to large bowl.
- Add fresh blueberries and toss to coat.
- Set remaining flour mixture and blueberries aside.
- Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
- Using electric mixer, beat butter in another large bowl until light and creamy.
- Gradually add sugar, beating until mixture is light and fluffy.
- Beat in eggs 1 at a time (mixture will get'rocky' keep beating until well blended).
- Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended.
- Fold in blueberries.
- Divide batter equally among pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes.
- Cool cakes in pans on racks 10 minutes.
- Run knife around pan sides to loosen.
- Turn cakes out onto racks to cool completely.
- Peel off parchment paper.
- Frosting Directions:.
- Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
- Gradually beat in powdered sugar.
- Beat in lemon peel and vanilla.
- Cover and refrigerate until just firm enough to spread, about 30 minutes.
- Assembly:.
- Transfer 1 cake layer to platter.
- Spread 3/4 cup frosting over cake layer.
- Top with another cake layer; spread with 3/4 cup frosting.
- Top with third cake layer.
- Spread remaining frosting over top and sides of cake.
- (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing).
- Garnish cake with lemon peel strips and additional blueberries, if desired, and serve.
Nutrition Facts : Calories 933.5, Fat 50.9, SaturatedFat 30.3, Cholesterol 212.2, Sodium 496.8, Carbohydrate 113.3, Fiber 1.7, Sugar 84.4, Protein 9.3
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