Meyer Lemon Blueberry Cake Recipes

MEYER LEMON BLUEBERRY BUTTER CAKE

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

MEYER LEMON-BLUEBERRY CAKE

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

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.

MEYER LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 and prep two 10 inch loaf pans by buttering and flouring them well.
• Cream sugar, butter, and lemon zest until light and fluffy, or about 4-5 minutes. Add in eggs, one at a time, mixing after each additional until combined. Add in vanilla and milk and mix until it is combined.
• Sift flour and baking powder together and slowly add to wet ingredients. Beat just until the flour is incorporated into the batter. Gently fold in blueberries by hand.
• Divide batter between the two loaf pans and bake for 55-60 minutes, or until the top is golden brown and a toothpick comes out clean.
• While the loaves are baking, make the lemon syrup by combining the lemon juice and sugar in a small sauce pan and simmering over medium heat until slightly reduced and thickened, or about 5 minutes. Set aside to cool.
• Let loaves cool in the pans for 10 minutes, and then remove to a wire rack. Cool another 10 minutes and then poke holes all over the loaf, being careful not to go all the way through, using a long skewer.
• Brush the cooled syrup over the loaves. Let the loaves cool the rest of the way, at least an hour.
• Whisk together sifted powdered sugar and remaining lemon juice to form a glaze. Pour over cooled loaves and serve immediately.

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 POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
• In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
• In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
• Transfer the batter into the prepared pan and smooth the top.
• Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
• When the cake is cool, transfer it to a serving platter.
• Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
• Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
• Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

LEMON BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so you'll have a 2nd batch.
• Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Fold in the floured blueberries. Do not overmix.
• Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
• In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. Taste and add an extra pinch of salt if desired. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first.
• Frost cooled cupcakes and top with optional garnish, if desired. I used Ateco #808 piping tip in the pictured cupcakes. You could also use a small icing spatula. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.
• Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier makes storing and transporting easy.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

BLUEBERRY LEMON RICOTTA CAKE

Steps:

• Pre-heat the oven to 350 degrees. Liberally butter a bundt pan and sprinkle it with flour. In a bowl, whisk together the flour, baking soda, salt and cinnamon for the dry ingredients. In another bowl, stir together the ricotta cheese, lemon zest, lemon juice and blueberry balsamic for the wet ingredients.
• Get out a stand mixer fitted with the paddle attachment. Thoroughly cream the butter and sugar together in the stand mixer bowl until they are fluffy and light. Add the eggs next. Turn the speed to low and slowly add 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Repeat with the next 1/3 of dry ingredients and remainder of wet ingredients. Finish with the last of the dry ingredients until a soft cake batter forms. Switch to a rubber spatula and gently fold in the fresh blueberries.
• Transfer the cake batter into the prepared bundt pan and smooth it out with the rubber spatula. Bake the cake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 20-30 minutes, then carefully turn it out onto a cake plate to finish cooling.
• While the cake cools, make the easy glaze. Simply stir the powdered sugar, lemon zest, lemon juice and blueberry balsamic together thoroughly in a bowl until it is a thick, lovely glaze. While the cake is still warm, drizzle the glaze all over the cake and let it lovingly coat it. Then serve with some extra fresh blueberries on the plate and enjoy!

BLUEBERRY LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a small bundt pan (6-cup bundt pan) with baking spray.
• In a large bowl, whisk together the egg, water, and melted butter. Add in the cake mix and mix until just combined.
• In a small bowl, toss the fresh blueberries with the flour.
• Fold the blueberries into the batter.
• Spoon the batter into the prepared pan.
• Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and then gently loosen and remove from pan.
• Cool the cake completely before drizzling with lemon glaze.
• To make the lemon glaze, combine the glaze mix with water.
• Drizzle over the cooled cake.