Lemon Blueberry Cake Hot Honey Butter Sauce Recipes

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LEMON BLUEBERRY CAKE & HOT HONEY-BUTTER SAUCE



Lemon Blueberry Cake & Hot Honey-butter Sauce image

The taste of my childhood, visits to my aunt in the east coast. Use wild blueberries if you can find them for an extra special taste.

Provided by Baby Kato

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 cups flour
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon rind
1 cup fresh blueberries, wild
1/2 cup cold water
1 tablespoon cornstarch
1/2 cup honey, orange blossom,clover (or your favourite)
2 tablespoons butter
1 teaspoon lemon juice

Steps:

  • *Makes1 cup of sauce Preheat oven to 350 degrees.
  • Cake Grease and flour a 8" square pan.
  • Blend flour, nutmeg, salt and baking powder together.
  • In a small bowl mix milk, lemon juice and rind together.
  • In a large bowl cream butter with sugar.
  • Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
  • Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
  • Gently fold in blueberries.
  • Pour into prepared pan and bake at 350 degrees for 50 minutes.
  • Remove from pan and cool slightly.
  • Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
  • Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
  • Boil over low heat, stirring occasionally.
  • When ready sauce is thick and clear.
  • Pour hot sauce over the warm cut cake and enjoy.
  • Down home comfort food.

BLUEBERRY BUCKLE WITH LEMON SAUCE



Blueberry Buckle with Lemon Sauce image

This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings (1 cup sauce).

Number Of Ingredients 20

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries, thawed
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
LEMON SAUCE:
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

LEMON HONEY BUTTER



Lemon Honey Butter image

I was first introduced to Recipe #346922 earlier this year, and have enjoyed it very much. So....why not have a lemon version. This is wonderful spread on toast or bagels. And if that wasn't good enough.....try some on steamed vegetables. :) Serving size will vary depending on how you use it.

Provided by Diana 2

Categories     Lemon

Time 10m

Yield 1/2 cup

Number Of Ingredients 4

1/2 cup butter, room temperature
1/4 cup honey
1 tablespoon lemon juice
1 lemon, zest of

Steps:

  • Beat all ingredients together.
  • It's that easy.

Nutrition Facts : Calories 2193.7, Fat 184.8, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1321.1, Carbohydrate 165.6, Fiber 10.6, Sugar 140.1, Protein 5.2

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