Blueberrylemonpicniccake Recipes

BLUEBERRY LEMON PICNIC CAKE

Steps:

• In a large mixing bowl, beat the butter until creamy.
• Gradually beat in the sugar, beating until the consistency of thick whipped cream.
• Beat in the eggs, one at a time, beating well after each addition.
• Stir together the flour, baking powder, salt and nutmeg.
• Stir into the creamed mixture alternately with the milk.
• Stir in the lemon rind and vanilla.
• Fold in the blueberries.
• Spread in a greased 9" x 13" cake pan.
• Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean.
• Let stand in the pan for 5 minutes.
• If making the glaze, stir together the sugar and lemon juice.
• Let it stand for 20 minutes.
• Spoon over the warm cake and spread evenly.
• Let cool completely in the pan on a rack.

LEMON BLUEBERRY LAYER CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans (8-inch pans produce thicker cakes), line bottom with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
• In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
• Spoon batter evenly into prepared cake pans. Bake for about 21-25 minutes or until a toothpick inserted in the center comes out clean. (8 inch cakes take closer to 25 minutes.) Remove from the oven and allow to cool completely in the pan before assembling and frosting.
• Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Turn mixer to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
• First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
• Cover leftover cake tightly and store in the refrigerator for up to 5 days.

LEMON BLUEBERRY CAKE

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.

LEMON-BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

BLUEBERRY-LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon extract. Combine the flour, baking powder, and lemon zest; stir into the batter alternating with the milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed. Be sure to scrape the bottom and sides of the bowl often. Fold in the blueberries. Spoon the batter into the prepared pan.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.