Lemon Blueberry Cake Batter Ice Cream Recipes

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 CAKE BATTER ICE CREAM

Steps:

• Beat milk and sugar together in a bowl with an electric mixer until sugar dissolves. Add cream, cake mix, vanilla extract, and lemon zest; beat until smooth.
• Blend 1 cup blueberries in a blender until smooth; beat into cream mixture.
• Pour cream mixture and remaining blueberries into an ice cream maker and freeze according to the manufacturer's instructions.

LEMON BLUEBERRY ICE-CREAM CAKE

Steps:

• Preheat oven to 350°F. Butter a 9-inch round cake pan (2 inches deep) and line bottom with a round of wax paper.
• Into a bowl sift together flour, baking powder, and salt. In a large bowl with an electric mixer beat together butter and 1 cup sugar until light and fluffy, about 1 minute. Separate eggs and beat yolks 1 at a time into butter mixture, beating well after each addition. In 3 batches alternately beat in flour mixture and milk, beginning and ending with flour mixture. Add zest and 2 tablespoons lemon juice, beating until just combined (do not overbeat). In a bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining 1/4 cup sugar. Fold whites into batter gently but thoroughly. Transfer batter to cake pan and bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool cake in pan on a rack and invert onto rack. Cake may be prepared up to this point 1 day ahead and kept in an airtight container at cool room temperature.
• Assemble cake
• With a long serrated knife horizontally halve cake. Put bottom half, cut side up, in a 9-inch springform pan. Brush 2 tablespoons remaining lemon juice over layer. Working quickly, spread half of blueberry filling evenly over layer, leaving a 1/4-inch border around edge, and top with one third ice cream, spreading evenly. Put remaining cake half, cut side up, on top of ice cream and brush remaining 2 tablespoons lemon juice over it. Spread remaining blueberry filling evenly over top, leaving a 1/4-inch border around edge, and spread half of remaining ice cream evenly over filling. Reserve remaining ice cream for outside of cake. Freeze cake, covered, until firm, at least 8 hours, and up to 1 day.
• Remove side of springform pan. With a spatula loosen cake from bottom and transfer to a plate. Frost cake with remaining ice cream, spreading evenly around sides and top of cake. Freeze cake, loosely covered, at least 2 hours and up to 5 days.
• Twenty minutes before serving, garnish top of cake with blueberries and put cake in refrigerator to soften slightly.

LEMON BLUEBERRY SNACKING CAKE

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.

BLUEBERRY-LEMON ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
• Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
• Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
• Just before serving, mix blueberries into reserved jam and spoon over cake.
• Do Ahead
• Cake can be made 2 days ahead. Cover and keep frozen.

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.

LEMON BLUEBERRY CRUNCH CAKE

Steps:

• Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.