LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper. Whisk together flour, salt, baking powder and baking soda in a bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended. Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans. Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks. TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve. Notes WHITE CHOCOLATE CREAM CHEESE FROSTING: In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted. Stir until smooth. Cool to room temperature. Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended. Add melted chocolate. Gradually add 3 cups confectioner's (icing) sugar, beating until smooth and creamy.
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING
Categories Cake Milk/Cream Chocolate Dessert Bake Cream Cheese Blueberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
- For frosting:
- Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
- Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE FROSTING
This is a wonderfully tender cake that came from a July 2000 copy of Bon Appetit. It has a blueberry cheesecake sort of flavor that is fabulous! (Please try it according to the directions before altering it as it is a little tricky.) :D (btw, prep time is a total guess)
Provided by Shaye
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- For cake: Preheat oven to 350°F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results).
- Sift first 4 ingredients into medium bowl.
- Beat butter in large bowl with electric mixer until fluffy.
- Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
- Add lemon juice and peel, then eggs 1 at a time and mix well.
- Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
- Fold in berries and pour equally into two pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes.
- Cool cakes in pans on racks.
- For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
- Remove from over water and stir until smooth and cool to lukewarm.
- Beat cream cheese and butter in large bowl until blended.
- Beat in lemon juice, then cooled white chocolate.
- Take cakes out of pans and peel off parchment.
- Place 1 cake layer, flat side up, on platter.
- Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
- Top with second cake layer, flat side down.
- Spread remaining frosting over top and sides of cake.
- Garnish with additional blueberries and lemon slices, if desired.
- (Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).
Nutrition Facts : Calories 915, Fat 52.2, SaturatedFat 31.9, Cholesterol 200.7, Sodium 388.1, Carbohydrate 102.8, Fiber 1.7, Sugar 64, Protein 12.2
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
LEMON BLUEBERRY CAKE
This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.
Provided by Kamill
Categories Desserts Cakes Lemon Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 333.2 mg, Sugar 36.3 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.
More about "lemon blueberry cake with white chocolate cream cheese frosting recipe 435"
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM …
From eatineatout.ca
5/5 (3)Servings 12
LEMON BLUEBERRY CAKE WITH CREAM CHEESE FROSTING …
From yummiestfood.com
LEMON BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM FROSTING
From klaraslife.com
5/5 (1)Category BakingCuisine Need TimeTotal Time 1 hr
LEMON-BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE …
From pinterest.co.uk
LEMON BLUEBERRY SHEET CAKE WITH LEMON CREAM CHEESE FROSTING
From reallifedinner.com
LEMON BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
From chewonthis.blog
LEMON BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
From dishesanddustbunnies.com
LEMON BLUEBERRY CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
From butybna.blogspot.com
BLUEBERRY LEMON CUPCAKES WITH WHITE CHOCOLATE ICING
From southernboydishes.com
LEMON BLUEBERRY CAKE - BEYOND FROSTING
From beyondfrosting.com
ULTIMATE LEMON BLUEBERRY CAKE - BAKER BY NATURE
From bakerbynature.com
LEMON BLUEBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
From flouronmyfingers.com
LEMON BLUEBERRY CAKE WITH WHIPPED CREAM CHEESE FROSTING
From aclassictwist.com
LEMON BLUEBERRY CAKE WITH CREAM CHEESE FROSTING
From bakesandblunders.com
LEMON BLUEBERRY CAKE (WITH CREAM CHEESE FROSTING!)
From cookingclassy.com
LEMON BLUEBERRY CHEESECAKE CAKE RECIPE - OMG …
From omgchocolatedesserts.com
LEMON BLUEBERRY CAKE - LIV FOR CAKE
From livforcake.com
LEMON BLUEBERRY LAYER CAKE WITH CREAM CHEESE FROSTING
From yestoyolks.com
LEMON BLUEBERRY CAKE RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
LEMON BLUEBERRY AND WHITE CHOCOLATE CREAM CAKE - ERECIPE
LEMON BLUEBERRY CAKE - JUST SO TASTY
From justsotasty.com
BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE
From bonappetit.com
LEMON BLUEBERRY CAKE - THE CAKE BLOG
From thecakeblog.com
LEMON BLUEBERRY CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
LEMON BLUEBERRY CAKE - EASY HOMEMADE RECIPE OR USING CAKE MIX
From mamagourmand.com
LEMON BLUEBERRY BUNDT CAKE WITH CREAM CHEESE FROSTING
From bakerbynature.com
LEMON BLUEBERRY CAKE WITH CREAM CHEESE FROSTING - FOR THE LOVE …
From fortheloveofcooking.net
LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING
From melskitchencafe.com
LEMON BLUEBERRY BUTTERMILK CAKE + LEMON CREAM CHEESE FROSTING
From sugargeekshow.com
AMAZING LEMON BLUEBERRY CAKE - SWEETEST MENU
From sweetestmenu.com
LEMON BLUEBERRY LAYER CAKE | LIVE, LOVE AND SUGAR
From lifeloveandsugar.com
LEMON BLUEBERRY CAKE - ALSO THE CRUMBS PLEASE
From alsothecrumbsplease.com
LEMON BLUEBERRY CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
LEMON BLUEBERRY LAYER CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON BLUEBERRY CAKE - CULINARY HILL
From culinaryhill.com
LEMON BLUEBERRY CAKE - ERREN'S KITCHEN
From errenskitchen.com
BLUEBERRY LIME CREAM CHEESE POUND CAKE RECIPES
From recipes.servegame.org
LEMON SHEET CAKE WITH BLUEBERRY FROSTING - STEPHANIE'S SWEET …
From stephaniessweets.com
CREAM CHEESE LEMON BLUEBERRY POUND CAKE RECIPE
From thesugarcoatedcottage.com
LEMON BLUEBERRY CHEESECAKE CAKE - ERMHEARTS
From ermhearts.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