MEYER LEMON BLUEBERRY BUTTER CAKE
You'll love the tangy sweet flavor the Meyer Lemons give to this luscious, moist lemon blueberry butter cake, loaded with plump delicious blueberries!
Provided by Chef Dennis Littley
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- preheat oven to 350 degrees
- butter a 9" round cake pan.
- In a small bowl mix together flour, salt and baking powder.
- In a large bowl beat the whole eggs and egg yolks until blended.
- Add the butter, sugar, lemon juice, vanilla and lemon zest.
- Coat the blueberries in the flour* and set aside
- Stir in the remainder of the flour and then the floured blueberries.
- Spoon into prepared pan, smoothing the top.
- Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
- minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
- Before serving dust with 10x sugar
Nutrition Facts : Calories 293 kcal, Carbohydrate 42 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 309 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
MEYER LEMON-BLUEBERRY CAKE
Celebrate the fresh fruits the warmer weather has to offer with this Meyer Lemon-Blueberry Cake recipe. Baking this easy cake recipe in mini Bundt pans makes for an absolutely adorable dessert to serve at Mother's Day brunch.
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F with rack in the middle position. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking soda, and salt in a bowl.
- eat butter and 2 cups sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition and occasionally stopping the mixer and scraping down the sides of the bowl. Reduce mixer speed to low and beat in flour mixture until incorporated. Beat in sour cream and lemon zest. Fold in blueberries. Transfer to prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack.
- Combine lemon juice, 2 tablespoons water, and remaining 1/4 cup sugar in a small saucepan. Bring to a simmer; cook until sugar is dissolved. Brush over hot cake. Serve warm or at room temperature with lemon curd, if desired.
MEYER LEMON & BLUEBERRY SOUR CREAM CAKE
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees.
- In your Kitchen Aid Mixer, cream the softened butter and the sugar until light and fluffy.
- Add one egg at a time, beating well after each addition.
- Add the lemon zest, lemon juice and vanilla and mix well.
- Add the sour cream and mix until well blended.
- Sift the flour, powder, soda and salt into a medium sized bowl and slowly add it to the mixture until well blended.
- This batter is thick, so don't worry ????
- Remove the mixing bowl from the Kitchen Aid and gently stir in the fresh blueberries by hand, being careful not to squish them.
- Pour the batter in to a well greased bundt cake pan evenly and bake for 60-70 minutes (do not over bake) or until a tooth pick inserted in to the cake comes out clean.
- Cool for 15 minutes, then carefully shake the pan to loosen the cake and turn onto a serving plate to continue cooling.
- Whisk together the lemon juice and confectioners sugar (1/4 cup at a time) in a small sauce pan until no lumps remain. I like to make mine over low heat.
- Whisk in the vanilla extract.
- When the glaze cools and the cake has cooled, pour over the cake. (you can use as little or as much glaze as you like)
- Slice and serve.
- We have enjoyed this cake warm and room temperature and it is very tasty either way.
- Serves 12.
- Enjoy!
- You can even freeze left over pieces individually for later. Just let sit at room temperature for a half and hour or warm in the microwave for 10 seconds.
NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
MEYER LEMON AND BLUEBERRY BREAD
YUMMY! I have not yet tried this recipe with regular lemons. But since most people do not have access to Meyer lemons, I am assuming regular lemons would make a decent sub. I would add an additional tablespoon of lemon zest though. Blackberries are also good with this bread. Enjoy.
Provided by loveleesmile
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Grease a 8x4 inch loaf pan.
- Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Combine lemon juice, lemon zest, oil and egg in small mixing bowl. Whisk to combine.
- Stir blueberries into dry ingredients to coat. Add lemon mixture to dry ingredients and fold together until just combined. Spread evenly in loaf pan.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
- By the way - this bread gets even more moist and lemony the next day if you wrap it well once it's cooled. Don't make yourself wait, though. Cut a slice and then wrap it up.
Nutrition Facts : Calories 2238.2, Fat 35.7, SaturatedFat 4, Cholesterol 211.5, Sodium 2052.7, Carbohydrate 457.9, Fiber 12.6, Sugar 250.6, Protein 33.7
MEYER LEMON AND BLUEBERRY CHEESE TART
Luscious lemon cheese filling with blueberry topping.
Provided by dana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Thoroughly mix crushed lemon cookies and butter together in a bowl.
- Press cookie mixture into the bottom of an 8-inch springform pan.
- Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
- Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
- Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
- Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
- Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g
More about "cake meyer lemon blueberry recipes"
EASY MEYER LEMON AND BLUEBERRY CAKE RECIPE - MOM SPARK
From momspark.net
Reviews 1Estimated Reading Time 2 minsServings 8Total Time 35 mins
MEYER LEMON BLUEBERRY YOGURT QUICK BREAD {RECIPE …
From theredheadbaker.com
10 BEST LEMON BLUEBERRY CAKE WITH CAKE MIX RECIPES
From yummly.com
MEYER LEMON BLUEBERRY CHEESECAKE RECIPE - SWEET …
From sweetandsavorymeals.com
MEYER LEMON & BLUEBERRY PIE - BAKE FROM SCRATCH
From bakefromscratch.com
MEYER LEMON BLUEBERRY BARS - REAL: THE KITCHEN AND …
From realthekitchenandbeyond.com
MEYER LEMON BLUEBERRY CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGAN LEMON BLUEBERRY CAKE, SIMPLE & MOIST - PLANTBASEDREDHEAD
From plantbasedredhead.com
MEYER LEMON BLUEBERRY MUFFINS - COOKING CURRIES
From cookingcurries.com
LEMON BLUEBERRY LAYER CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLUEBERRY LEMON POUND CAKE - A CLASSIC TWIST
From aclassictwist.com
SUPER MOIST LEMON BLUEBERRY CAKE - BROMA BAKERY
From bromabakery.com
BEST MEYER LEMON-BLUEBERRY CAKE - MEYER LEMON-BLUEBERRY CAKE …
From dfarq.mooo.com
MEYER LEMON BLUEBERRY CAKE WITH LEMON ICING - TURNIPS 2 …
From turnips2tangerines.com
BEST LEMON BLUEBERRY CAKE RECIPE - DELISH
From delish.com
MEYER LEMON OLIVE OIL CAKE WITH BLUEBERRY SAUCE RECIPE
From thedailymeal.com
LEMON BLUEBERRY POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
BLUEBERRY AND MEYER LEMON SCONES - BEYOND SWEET & SAVORY
From beyondsweetandsavory.com
LEMON BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
From flouronmyfingers.com
MEYER LEMON BLUEBERRY BUTTER CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MEYER LEMON AND BLUEBERRY BREAD - BAKING BITES
From bakingbites.com
AUNT ROCKY’S MEYER LEMON BLUEBERRY POKE CAKE - TASTY KITCHEN
From tastykitchen.com
30 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING
From tasteofhome.com
BLUEBERRY AND MEYER LEMON BREAKFAST PASTRY | FOOD & WINE
From foodandwine.com
BLUEBERRY LEMON CAKE RECIPE MAKE IT AT HOME WITH EASY PROCESS
From teeccino.com
MEYER LEMON-BLUEBERRY BUNDT CAKE - MASTERCOOK
From mastercook.com
LEMON BLUEBERRY DUMP CAKE - BELLE OF THE KITCHEN
From belleofthekitchen.com
MEYER LEMON RECIPES - RECIPE IDEAS, PRODUCT REVIEWS, HOME DECOR ...
From aabla2013.com
BLUEBERRY LEMON POUND CAKE - KRUSTEAZ
From krusteaz.com
MEYER LEMON BLUEBERRY CAKE DONUTS - MAY I HAVE THAT …
From mayihavethatrecipe.com
MEYER LEMON BLUEBERRY BREAD - OR WHATEVER YOU DO
From orwhateveryoudo.com
LEMON GLAZED BLUEBERRY POUND CAKE - SWIRLS OF FLAVOR
From swirlsofflavor.com
LEMON-BLUEBERRY TREATS | ALLRECIPES
From allrecipes.com
LEMON BLUEBERRY CAKE - SUGAR SPUN RUN
From sugarspunrun.com
LEMON BLUEBERRY LOAF CAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BETTER THAN TRADER JOE'S LEMON CAKE - COOKTHINK
From cookthink.com
BLUEBERRY AND MEYER LEMON CAKE —THE 100TH POST! - MAMA ÍA
From natachasanzcaballero.com
ONE-SKILLET TRADER JOE’S MEYER LEMON BERRY CAKE
From carolinechambers.com
MEYER LEMON BLUEBERRY CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MEYER LEMON AND BLUEBERRY ICEBOX CAKE - THIS MESS IS OURS
From thismessisours.com
MEYER LEMON BLUEBERRY CAKE - DIG IN WITH DANA
From diginwithdana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love