I would advise against baking it in a foil pan, though. However, cake is best served at room temperature because it will be less dense. Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean. It’s a big fat moist buttermilk coffee cake / snack cake loaded with juicy blueberries and made with my special lemon sugar that gives it the most lovely citrus perfume. I used Cool Whip instead of the heavy whipping cream, so the next time I make this, I’ll be trying the hwc to see if there’s much difference. Add softened butter, cream, vanilla extract and salt to the bowl of a stand mixer. I did not test out this frosting, but it would be very similar to my strawberry cream cheese frosting. It’s a light sponge flavoured with lemon zest and packed with juicy blueberries, then I’ve drenched it in a zingy lemon juice icing (for flavour and because I like to use all of the lemon!) I tested this cake over and over again until it was absolutely perfect. When the cake comes out of the oven mix together the lemon glaze. It was a HUGE hit! Perfect spring/summer dessert! When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. I think you need more mini cakes in your life right now. Add sour cream, melted butter, eggs, and vanilla extract to a large bowl. Love the look of the cake. Lemon Blueberry Cake. I don’t personally bake with gluten free flour but I have heard from readers who used these on other recipes successfully. Stir in softened butter and beat until the buttercream forms. is baked, filled and assembled in a few easy steps! Bake until a toothpick inserted in the middle comes out clean with just a few crumbs attached. Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is lighter in color and fluffy, about 5 - 15 minutes. Slowly add the dry ingredients to … Best, Melissa. Thank you! I don’t recommend substituting, there isn’t anything that can replace heavy cream. I can’t wait to make it again! Is it freezable and will it taste good after thawed. I’ve tried other Lemon Blueberry cakes and have always been disappointed, so figured I’d invent one I do like! This means, if the temperature of your oven is too low, your cake may not rise very well and will need longer until baked through. You’ll find tons of tips, tricks, and substitutions in this post to suit your moods and hopefully the available ingredients you have in the fridge. Thanks. Lemon Blueberry Cake $ 45.00. Hope this helps and don’t hesitate to reach out if you have more questions. Stir to incorporate and beat until fluffy. I will give you an update in a couple weeks!! Poke holes in warm cake for lemon drizzle glaze to soak in and pour the glaze over. Leftover slices may also be frozen. Frost the side and top of the cake with the rest of the frosting or just enough to your liking. It is always immensely appreciated! The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and is topped with fluffy whipped cream cheese frosting. Luckily, it also works with frozen blueberries so it’s always an option! Then sprinkle the rest of the blueberries over the cake batter. The integrity of the frosting is not affected by the addition of jam, but the more jam you add, the sweeter the frosting will be due to the added sugar in jam. Pour into greased 9X13 sheet pan or see recipe notes for making a layer cake. Assembly tomorrow everything else is complete except the frosting I’ll do that in the morning. Poke holes all over warm cake using a skewer or fork. Once it’s set out at room temp is when you can put the fresh blueberries and lemon on. Add to cart. Happy Monday, friends! This gluten-free Lemon and blueberry cake is soft, moist and so tasty. If you want to make your own lemon curd, use my. Sift in the powdered sugar and blueberry powder. I get them from Target, each bag is 2 oz. Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. Beautiful cake on the inside and outside. I’ve always been a bit partial to Swiss Meringue Buttercream silky texture. 5 reviews Sift together 3 cups cake flour, baking powder and salt. Making mini lemon blueberry cake (Photos 1 – 6) Add all the liquid ingredients into a mixing bowl and beat to combine. The lemony flavor and the sweet, juicy blueberries complement each other perfectly. In a small bowl, whisk together the milk, lemon zest, and lemon juice. If I grind them up frozen and squeeze out the liquid? Drape a towel over the food processor while it’s running to keep the powder from flying everywhere. It will taste good… but it depends on what you’re looking for you might be disappointed. I’d love to see what’s cooking up in your kitchen. Bake in 9X13 pan or two 9" cake pans. (white only from about 3 large eggs, 85 g), (grind into a powder in a food processor, sift, yields ¾ oz), I love hearing how it went! Tossing fresh or frozen blueberries in 1 tablespoon of flour before baking helps the blueberries stay dispersed throughout the cake and not sink to the bottom. Mix together cream cheese frosting and spread on top, decorating with fresh blueberries. Before you get started, you need to prepare your blueberry powder by grinding freeze-dried blueberries in a food processor. Do they have to be freeze dried? How to Make Lemon Blueberry Layer Cake. I made this yesterday for a family get-together, and it was soooo darn delicious. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. thanks! This cake … Cream the butter in a stand mixer then sift In the confectioners' sugar in a few batches, Scrape the … I might venture to recommend a lemon cream cheese frosting in this case for the more tangy flavor to go with the lemon curd filling. Heat egg whites with sugar over a pot of simmering water until sugar dissolves and the mixture reaches 160°F. The lemon flavor is nice and bright and really complements the blueberries. Bake for 25 - 30 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached. Leftover cake should be refrigerated and will last up to a week. Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Could the frosted cake be frozen? Or if you are a lemon fan, try Lemon Coconut Cake or Filled Lemon Cupcakes! 9 Inch Cake 12 inch Cake (+ $ 10.00) Lemon Blueberry Cake quantity. (About 2-3 minutes). … Lemons and blueberries. This is where I share recipes from my kitchen. Cake mixes may be a little thinner, so the blueberries will sink to the bottom, even with the flour. Best, Melissa. Whisk briefly. Use a spatula to spread drizzle around and evenly distribute. Add all the liquid ingredients into a mixing bowl and beat to combine. It was really easy and delicious. This post contains affiliate links. A yellow cake filled with blueberry jam and lemon curd and frosted with an … A Perfect Cake with the Flavors of Summer. I had such a hard time deciding which frosting to make for this cake, so I’m going to give you all of the options! You can sub exact amount. When baking the Lemon Blueberry Cake, please check the baking time and temperature because I figured out that ovens often vary. Sift together the rest of the dry ingredients and add to the liquid mixture. Pipe the blueberry buttercream over each layer, then pipe a generous loop of the lemon buttercream around the edge of the cake. Alternatively, bake the lemon cake and cool completely. Allow cake to cool completely before frosting. Mix together the sugar and lemon zest. In a large mixing bowl, add flour, sugar and baking powder. Sour cream can be substituted with yogurt or buttermilk. Stop the mixer and add the blueberry powder, stir to incorporate, and then beat on high speed until the buttercream is fluffy, this could take anywhere from 10 to 30 minutes in a stand mixer. Good to know that this cake goes over so well with “blueberry haters” as well! They are not great for baked goods like cakes and brownies because they don’t heat evenly or insulate enough. I filled this cake with my homemade lemon curd, which makes way more than this recipe needs. It’s always a good sign when you get asked for the recipe! This will not take very long, only a few minutes. The icing is made from blueberry conserve, which is why it has a lovely, pastel colour. Can the frosting be frozen? The freeze dried blueberries did exactly what they were supposed to do. In a medium mixing bowl, whisk together sugar and lemon zest to release the oil. Cool completely. This is definitely a personal favorite dessert of mine as well! I really can’t think of a reason to say no to this happy and refreshing Lemon Blueberry Cake. The loaf is likely to crack along the middle as it bakes and rises, and as it cools down it tends to collapse slightly. I used 1 oz of freeze-dried blueberries in this recipe. This one will definitely be a keeper! Use a pastry bag with a piping tip (optional, you don’t need to use a piping tip if you don’t have one, you could even use a zip-top bag and snip the corner) to pipe a border which will hold the lemon curd in. In a medium bowl, mix flour, baking powder and salt together and set aside. If using frozen berries, don’t defrost them. Made it for mother’s day and everyone wanted the recipe! Hi Melissa, Thanks for your prompt response to my questions. Not a big deal, but I was wondering if there was something I could’ve done differently. made this for a dinner party last evening, and wow, it did not disappoint, I used The cake mix version since I had it on hand, I tossed frozen blueberries in the flour and dropped them all over the top instead of mixing them in, and it turned out beautiful, The frosting is glorious!, this was a huge hit At the dinner party, definitely a keeper, thanks , This makes me so happy! More Lemon Cake Recipes: Lemon Bundt Cake | Lemon Pudding Cake. Wrap securely to prevent freezer burn and store in the freezer up to 3 months. I wanted to know your thoughts on freezing this cake. Add flavoring and continue beating until fluffy. Fold until a smooth batter forms. Where do I start with this fabulous recipe? Before baking, fold in 2 cups frozen or fresh blueberries. If you can’t find freeze-dried blueberries for the frosting, you can use blueberry jam instead. I just wanted more lemon curd, so I kind of hollowed out a bit of the top of the cake layer so more would fit and I also added fresh blueberries to the lemon curd as well. If you suffer from homemade cake anxiety, the recipe also includes instructions for transforming a cake mix into a perfectly delectable lemon blueberry cake. Hi Karen, I freeze things in pyrex all the time without a problem. Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. Thaw on the counter for 2 hours and then top with whipped cream frosting. I am really excited to share this Eggless Lemon Blueberry Cake recipe with you. Do you think it will taste good with the blueberry base? You can try using King Arthur Flour or Bob’s Red Mill all-purpose gluten free flour. Sift together flour, baking soda, and baking powder over the sugar mixture. Add salt and mix thoroughly with a whisk. I made this cake with both cake flour and all-purpose flour, either will work. Remove from oven and mix together lemon drizzle ingredients. Remove the cakes from the oven and let cool on a wire rack for 10 - 15 minutes. I’m so glad to hear that! Using whipping cream: In a separate bowl beat 3/4 cup heavy cream until stiff peaks form. Assembling lemon blueberry cake (Photos 7 – 12). Yes, this cake freezes great. I made this cake to bring to my in-laws on Easter. Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture. Add eggs, one at a time, beating well after each addition. Thank you so much for sharing this wonderful recipe, Great tip Gretchen! Best, Melissa. When you double the recipe, you’ll end up with about 700 g of cake batter per 8” pan, that’s with only about half of the blueberries folded into the batter. Before baking, fold in 2 cups frozen or fresh blueberries. Lemon Blueberry Sheet Cake, homemade or from a cake mix, may be made up to 2 days ahead of time and store, covered, in the refrigerator. Also, I plan to bake in a foil pan. Thank you so much for sharing this recipe = ), Thank you so much for taking the time to let me know how much you enjoyed it! Thank you so much for taking the time to share this. Grind freeze-dried blueberries in a food processor before you make the frosting. It's so very delicious!! they’re phenomenal cooks so they judge everything but they actually LOVED it. I’m Trang and welcome to my blog. ‍♀️. The results are impossible to match with a mix and it hardly takes any extra effort. Add the flour mixture to the liquid mixture, and fold until a smooth batter forms. Poke holes into the warm cake and allow lemon drizzle to soak in. I’m so glad it was such a success, especially with such experienced cooks! In a small bowl, combine milk and lemon … Allow both refrigerated and frozen cake to come to room temperature before serving for the best flavor and texture. How to Make Lemon Blueberry Cake: Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick. Best, Melissa. Your email address will not be published. First of all this cake is just stunning. This lemon and blueberry cake can be served either cold or hot, with yoghurt. Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. This is certainly one of my favorite flavor combinations: it’s sweet, it’s tangy, and it’s full of flavors. Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix. Hi Amy, Thank you so much for letting me know what a success your cake was. Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain. It is easier to cut the cold cake, but allow it to come to room temperature before serving for the best taste. Your email address will not be published. Lemon Blueberry Cake. Carefully pull out the pieces of parchment paper underneath the cake. This will take around 7 - 10 minutes. It will become one of our favorite cakes. And if the temperature is too high, your cake … Cheers! Hey Can I use normal dried blueberries instead of freeze dried ones? Sift the blueberry powder through a fine mesh sieve to remove any seeds and large pieces. This was such an easy recipe to follow and I love that the stand mixer is only needed for the buttercream. Toss half of the blueberries in a little bit of flour and gently fold them into the cake batter. To assemble the cupcakes, I would use fill the cupcakes with lemon curd the same way as these Strawberry Lemonade Cupcakes. In a large bowl beat together the butter, sugar and lemon zest until fluffy. I’m really glad it worked out so great for you Best, Melissa. For a slightly sweeter cake use sweetened natural yoghurt. You could buy lemon curd at the store, but this curd is really easy to make and you can save the leftovers to serve with a dutch baby or slather on top of pancakes. Category: Cakes Tag: Lemon Blueberry Cake. Blueberry Cake Using Cake Mix Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. The lemon sugar juice really makes this cake … Divide batter into two 6” cake pans, about 330 – 350 g of batter per pan. Seriously a one-step frosting. Description Description. No boxed cake mix here! The cake itself will taste like a delicious. I would have snapped a pic but it was eaten up too quickly! It’s so easy to make and just as delicious. Best, Melissa. This pretty, cool cake is a study in delicious contrasts—vanilla sandwich cookies, pillowy whipped cream, jammy blueberries, and tart lemon sorbet. Excited to share with you my new Lemon Blueberry Cake on this beautiful, summer day. Lemon & Blueberry Cake • fabulous family food by Donna Dundas This is a winner! You might have a very burnt bottom layer before the cake is cooked through. I used the box mix and put the blueberries in right before I put it in the oven. Mention. If using heavy cream, pour into a separate clean, large bowl. If you don’t have heavy cream, try the swiss meringue frosting version or try this cream cheese frosting using blueberry. Double the recipe to make a full-size cake baked in two 8” round cake pans. Transfer the warm egg mixture to a stand mixer bowl and beat with the balloon whisk attachment on medium low speed until stiff peak forms, stream in the vinegar or lemon juice while beating. Use the remaining frosting to cover the cake to your liking. Brush melted butter on two 6” round cake pans. After reading info on freezing cakes in pyrex (which is my baking dish), I see it is OK to freeze in a pyrex baking dish as long as you don’t do the extreme temperature thing. Add a crumb coat over the first cake layer and enough frosting on the top to make it even. Thanks Gretchen! How to Make Blueberry Lemon CakeFull Recipe: https://preppykitchen.com/blueberry-lemon-cake/Stop everything and make this cake if you love blueberries! And I baked this lemon blueberry cake to match it! For this recipe, use between ¼ cup to ½ cup of blueberry jam to your taste and make the frosting as normal. anything can substitute the heavy cream for frosting? Leave out for 1 hour before serving again. After the cake cools completely, spread the fluffy, whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries. The lemon blueberry loaf cake requires about 1 hour at 350ºF (180ºC) to be baked perfectly. 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