Best, Melissa. I’m so glad you enjoyed it! This is to keep the frosting from smearing everywhere. My daughter loves blueberries and her birthday is coming up. KitchenAid Stand Mixer Citrus Zester 9X13 Baking Dish. This site uses Akismet to reduce spam. Add all the liquid ingredients into a mixing bowl and beat to combine. I was a n excellent combination of blueberry and lemon mixed into a light cake! Oh thank you so much for letting me know! To check for doneness, insert a toothpick or skewer into the middle of the loaf – it should come out clean or with a few stray crumbs attached. In a medium bowl, mix flour, baking powder and salt together and set aside. This blueberry and lemon cake also freezes well, so you could make a couple of loaves at once, by doubling the ingredients, and pop one away for a rainy day! When you double the recipe, youâll end up with about 700 g of cake batter per 8â pan, thatâs with only about half of the blueberries folded into the batter. Before baking, fold in 2 cups frozen or fresh blueberries. Leave a comment below and rate it. 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. Read Moreâ¦. 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!) A Perfect Cake with the Flavors of Summer. Cake mixes may be a little thinner, so the blueberries will sink to the bottom, even with the flour. But this lemon blueberry cake recipe can be doubled without any other modifications to make it a full-size 8-inch cake. 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. Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. 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. 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. This cake … Once the blueberry lemon cake is pulled from the oven it’s drizzled with a fresh lemon glaze to seep down into the cake and give it even more bursts of lemon flavor. The idea for this cake came from a beautiful bride-to-be - a very dear friend of mine - who is getting married next month and wanted to try a flavor that was unique, but would go well with a lovely warm May wedding day. Lemons and blueberries. all-purpose flour or gluten free all-purpose flour. My partner claims to not like blueberries and he devoured three pieces of this before I took it away so he wouldn’t inhale it all. Luckily, it also works with frozen blueberries so it’s always an option! I’m not sure, you may be able to use it if you can get a lot of the liquid out, maybe even cook it into a jam first. The combination of lemon and blueberry is such a classic duo and is good in so many forms: pancakes, muffins, baked french toast, and of course, cake! In a large bowl, cream together the butter and sugar until light and fluffy. It’s lower in carbohydrates so I can eat it and not have negative blood sugar consequences and it tastes delicious! Hey Can I use normal dried blueberries instead of freeze dried ones? This will not take very long, only a few minutes. I have substituted gluten free all-purpose flour in this recipe with great results. Use a kitchen scale to divide the cake batter if you want to be precise, approximately 330 - 350 g of batter per pan. Add butter, cream, salt and vanilla extract to your stand mixer bowl. Assembly tomorrow everything else is complete except the frosting Iâll do that in the morning. Leave out for 1 hour before serving again. This pretty, cool cake is a study in delicious contrasts—vanilla sandwich cookies, pillowy whipped cream, jammy blueberries, and tart lemon sorbet. In a separate bowl whisk together flour, baking powder, and salt. The lemon blueberry loaf cake requires about 1 hour at 350ºF (180ºC) to be baked perfectly. Thank you so much for your assistance with my questions. oops typo in the above. Beautiful cake! Tossing blueberries in a little bit of flour helps them from sinking to the bottom of the cake during baking. Also, I plan to bake in a foil pan. I love the homemade lemon curd too. Hello, thanks for writing! In a medium mixing bowl, whisk together sugar and lemon zest to release the oil. Happy Monday, friends! This lemon and blueberry cake can be served either cold or hot, with yoghurt. I also find that while blueberry jam makes a great substitute, it doesnât deliver that tang that freeze-dried blueberry has. Sift together the rest of the dry ingredients and add to the liquid mixture. To assemble the cupcakes, I would use fill the cupcakes with lemon curd the same way as these Strawberry Lemonade Cupcakes. Category: Cakes Tag: Lemon Blueberry Cake. Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain. and then I’ve piled it high with fresh blueberries. Best, Melissa. A yellow cake filled with blueberry jam and lemon curd and frosted with an … If you love to bake, you’ve inevitably stumbled across a Lemon Blueberry Cake recipe or two. This is certainly one of my favorite flavor combinations: it’s sweet, it’s tangy, and it’s full of flavors. Not a big deal, but I was wondering if there was something I could’ve done differently. Mix together the sugar and lemon zest. Line with parchment paper circles. Sift in the powdered sugar and blueberry powder. Sift in the powdered sugar and blueberry powder. It was the moistest and most flavorful cake on the table! It will become one of our favorite cakes. I would advise against baking it in a foil pan, though. When the cake comes out of the oven mix together the lemon glaze. Love the look of the cake. (I recommend using Cup 4 Cup gluten free flour), buttermilk (see recipe notes for substitution), heavy cream (or 2 cups Cool Whip, thawed). I am really excited to share this Eggless Lemon Blueberry Cake recipe with you. Thanks Gretchen! Chelsea, it is best to use freeze dried blueberries but if you can’t find it please see the section within the post about substitution if you can’t find freeze dried blueberries. This gluten-free Lemon and blueberry cake is soft, moist and so tasty. 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. Can the frosting be frozen? Cover and store in the refrigerator. Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. The freeze dried blueberries did exactly what they were supposed to do. You may also need to use more flour to coat them than the fresh ones. Remove the cakes from the oven and let cool on a wire rack for 10 - 15 minutes. Gently fold in blueberries tossed in flour. Sign up for email updates and never miss a recipe + Get my FREE ebook ROOM FOR PIE! In a large bowl, cream the butter and 200g sugar until light and fluffy. Excited to share with you my new Lemon Blueberry Cake on this beautiful, summer day. Lemon Blueberry Cake. However, in order to ensure even distribution of blueberries, I always reserve â to ½ of the total blueberries and sprinkle them on top before baking. Before baking, fold in 2 cups frozen or fresh blueberries. Toss half of the blueberries in a little bit of flour and gently fold them into the cake batter. The lemon isn’t too overpowering but it adds a brightness and sweetness throughout. Full-size lemon blueberry cake baked in 8″ cake pan. Best, Melissa. Great recipe and loved by the whole family! Set aside. Description Description. Best, Melissa, Are the 390 calories for the whole cake including frosting, Hi Skylar, Yes the 390 calories is for a piece of cake with frosting if it is cut in 16 pieces. 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. Hope this helps and don’t hesitate to reach out if you have more questions. Thanks. Where do I start with this fabulous recipe? I can substitute the blueberry swiss meringue with perhaps just a regular vanilla swiss meringue? For the Cake Layers: Preheat oven to 350 F. Spray 2 – 9-inch cake pans with non-stick spray and set aside. I donât usually trim the top of the cake to make it even, so I just add enough frosting to even out the top of the first cake layer. You might have a very burnt bottom layer before the cake is cooked through. Seriously a one-step frosting. Pour into greased 9X13 sheet pan or see recipe notes for making a layer cake. Stir in softened butter and beat until the buttercream forms. Unlike with a lemon drizzle cake … 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! I will give you an update in a couple weeks!! Mention. Get the recipe for Lemon-Blueberry Cake. I have one more question. A perfect treat to serve with a cup of tea or coffee! 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. Wrap securely to prevent freezer burn and store in the freezer up to 3 months. 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. I gave blueberry jam substitution within the post and how much to use. If using frozen berries, donât defrost them. Your email address will not be published. Drape a towel over the food processor while itâs running to keep the powder from flying everywhere. After you finish assembling the cake, you should refrigerate it for at least 30 minutes before cutting to allow the filling and frosting to set. Youâll need to increase bake time to 35 – 40 minutes, at the same oven temperature. I used 1 oz of freeze-dried blueberries in this recipe. Name a better duo. Hi Melissa, Thanks for your prompt response to my questions. My daughter has specifically asked for a lemon blueberry cake and your recipe sounds delicious!! Yes, I make this A TON in the summer because we have so many fresh blueberries on hand. Sprinkle the rest of the blueberries over the top. I am going to make this cake for a family birthday. Let sit for at least 10 minutes … It is always immensely appreciated! No one will be the wiser and you can save yourself the stress. Alternatively, bake the lemon cake and cool completely. For this recipe, use between ¼ cup to ½ cup of blueberry jam to your taste and make the frosting as normal. I had such a hard time deciding which frosting to make for this cake, so Iâm going to give you all of the options! Brush melted butter on two 6â round cake pans. Lemony yellows and mellow blues. I was worried it was going to be too lemony, but it was just right! Add softened butter, cream, vanilla extract and salt to the bowl of a stand mixer. Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix. Bake until a toothpick inserted in the middle comes out clean with just a few crumbs attached. Add the second layer of cake on top. Some cakes, like my Carrot Cake, require some modifications to scale from a mini cake to a full-size cake. Hi Karen, I’d be happy to help! If you don’t have heavy cream, try the swiss meringue frosting version or try this cream cheese frosting using blueberry. Transfer egg white mixture to a stand mixer bowl and beat with vinegar or lemon juice until stiff peaks form. Use the remaining frosting to cover the cake to your liking. Hi Cynthia, I really appreciate you taking the time to let me know how much you enjoyed the cake. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. I’m glad everyone loved it! Pipe the blueberry buttercream over each layer, then pipe a generous loop of the lemon buttercream around the edge of the cake. This was such an easy recipe to follow and I love that the stand mixer is only needed for the buttercream. After the cake cools completely, spread the fluffy, whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries. Allow both refrigerated and frozen cake to come to room temperature before serving for the best flavor and texture. Did you make the cake mix or from scratch version? This post contains affiliate links. Would you recommend that I freeze the frosted cake in my pyrex (all wrapped up as you previously indicated) or would you attempt to remove the cake from the baking dish (what a scary thought! I really canât think of a reason to say no to this happy and refreshing Lemon Blueberry Cake. Leftover slices may also be frozen. Set aside. How to Make Lemon Blueberry Layer Cake. Required fields are marked *. Making mini lemon blueberry cake (Photos 1 – 6) Add all the liquid ingredients into a mixing bowl and beat to combine. Butter and lightly flour three 8″ round pans. Stir through blueberries (including loose flour in … And I think the tangy taste of a cream cheese frosting would go really well with this sweet and tart lemon blueberry cake. Awesome! Poke holes all over warm cake using a skewer or fork. If I grind them up frozen and squeeze out the liquid? Thaw on the counter for 2 hours and then top with whipped cream frosting. Where is the recipient for the lemon curd? I love the rains, really do, but this time around, it feels like it’s gone on forever. Remove from oven and mix together lemon drizzle ingredients. How to Make Blueberry Lemon CakeFull Recipe: https://preppykitchen.com/blueberry-lemon-cake/Stop everything and make this cake if you love blueberries! Beat in the eggs one at a … I miss the sun and I’m looking forward to some bright dry days ahead. Learn how your comment data is processed. Beat in vanilla extract, lemon extract, and lemon zest. Thank you for sharing your recipe notes and review. I get them from Target, each bag is 2 oz. Double the recipe to make a full-size cake baked in two 8â round cake pans. Set aside. The loaf is likely to crack along the middle as it bakes and rises, and as it cools down it tends to collapse slightly. Cool completely. Once the meringue peaks are stiff, shiny and smooth, start adding the room temperature cubed butter while stirring, one cube at a time and allow it to incorporate into the meringue. Add â cup of lemon curd and even it out with a spatula. Turned out great! For optimal serving, let it set out to come to room temperature at least an hour before serving. Leftover cake should be refrigerated and will last up to a week. Frost the side and top of the cake with the rest of the frosting or just enough to your liking. Thank you so much. 9 Inch Cake 12 inch Cake (+ $ 10.00) Lemon Blueberry Cake quantity. When baking the Lemon Blueberry Cake, please check the baking time and temperature because I figured out that ovens often vary. I took it to work and everyone lover it. I made it from scratch. I think you need more mini cakes in your life right now. Sift together 3 cups cake flour, baking powder and salt. I can’t wait to make it again! Stir to incorporate and beat until fluffy. My preferred brand of gluten free flour is Cup 4 Cup because no one can tell it’s gluten free! Without it, it would just be a lemon cake dotted with blueberries and vanilla buttercream, no wow factor. Youâll need to shorten the baking time to 15 – 17 minutes. (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! This is the PERFECT summer dessert! It is one of my favorite cakes I’ve made. thanks! Bake in 9X13 pan or two 9" cake pans. 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. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. 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. The exposed cake should be covered with plastic wrap to avoid drying out or you can store cut slices in an airtight container. They are not great for baked goods like cakes and brownies because they don’t heat evenly or insulate enough. Any way it can be made gluten free? 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. That’s so wonderful, Karen! Best, Melissa. Pour drizzle over cake and let seep in. Refrigerate for at least 30 minutes or until ready to serve. Add eggs, and beat well. The combination of sweet blueberries and refreshing lemon reminds me of spring. For a slightly sweeter cake use sweetened natural yoghurt. The lemony flavor and the sweet, juicy blueberries complement each other perfectly. Is it freezable and will it taste good after thawed. Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices. Poke holes in warm cake for lemon drizzle glaze to soak in and pour the glaze over. This is definitely a personal favorite dessert of mine as well! Yes, this cake freezes great. In a large bowl beat together the butter, sugar and lemon zest until fluffy. Cover the whole cake in plastic wrap and then wrap with foil. Itâs so easy to make and just as delicious. Iâve always been a bit partial to Swiss Meringue Buttercream silky texture. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. This recipe can also make a dozen cupcakes, decrease baking time to 15 - 17 minutes. From cookies to cupcakes, to pies and ice cream, to treats for your fur babies, I hope youâll find something you like and stay a while. This recipe first appeared on The Slow Roasted Italian website. If you donât have fresh lemon, you can skip the lemon zest in the cake batter. Or if you are a lemon fan, try Lemon Coconut Cake or Filled Lemon Cupcakes! However, cake is best served at room temperature because it will be less dense. Once it’s set out at room temp is when you can put the fresh blueberries and lemon on. 5 reviews Grind freeze-dried blueberries in a food processor before you make the frosting. Thank you so much for sharing this wonderful recipe, Great tip Gretchen! This is a classic lemon cake recipe that is actually easy to make, especially if you … First of all this cake is just stunning. thanks! Do they have to be freeze dried? Poke holes into the warm cake and allow lemon drizzle to soak in. … If you want to make your own lemon curd, use my. You can use more for an even stronger flavor. Hi Karen, I freeze things in pyrex all the time without a problem. In a large bowl, whisk together the flour, baking powder, and salt. Making mini lemon blueberry cake (Photos 1 – 6). For best results, always use room temperature eggs, butter, and dairy when baking. Am wanting to make this but having trouble finding the freeze dried blue berries. Didn’t change anything and the cake is delicious. The lemon flavor is nice and bright and really complements the blueberries. Similar to the cake portion, the cream cheese frosting can be made completely from scratch or folding in Cool Whip as a shortcut. anything can substitute the heavy cream for frosting? Thank you! It was really easy and delicious. Add egg white and sugar to a heat proof bowl and set it over the pot of simmering water, stirring constantly until all the sugar dissolves, the egg white is frothy and the mixture reaches around 160°F. Add sour cream, melted butter, eggs, and vanilla extract to a large bowl. 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. My opinions are always my own. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Another trick you can do is just sprinkle the blueberries on top and not stir them into the batter. To assemble the cake, place the first layer on a cake stand. I would have snapped a pic but it was eaten up too quickly! Using whipping cream: In a separate bowl beat 3/4 cup heavy cream until stiff peaks form. Mix together cream cheese frosting and spread on top, decorating with fresh blueberries. Beautiful cake on the inside and outside. ♀️. Recipe submitted by one of our recipe club members. The cake itself will taste like a delicious. Beat with a whisk until combined. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes. Adding blueberry powder to buttercream frosting. If you suffer from homemade cake anxiety, the recipe also includes instructions for transforming a cake mix into a perfectly delectable lemon blueberry cake. Coating the blueberries with some flour will help suspend them in the cake batter without sinking all the way to the bottom of the cake. They can also be kept in the freezer for up to 3 months. Cream the butter in a stand mixer then sift In the confectioners' sugar in a few batches, Scrape the … I’m so glad to hear that! Sift the blueberry powder through a fine mesh sieve to remove any seeds and large pieces. I love a good blueberry lemon cake and this almond flour blueberry lemon cake is no exception! I will let you know how it turns out. (About 2-3 minutes). Add butter and beat with … Add the flour mixture to the liquid mixture, and fold until a smooth batter forms. If you make this recipe, please let me know! You can easily flavor it with anything, and today weâre using blueberry powder to make a pretty purple blueberry frosting. Lemon and blueberry is one of my favourite cake flavours, and I love an easy loaf cake recipe too, so this Lemon & Blueberry Loaf Cake was born! In a large mixing bowl, add flour, sugar and baking powder. Could the frosted cake be frozen? thank you for sharing this recipe. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting. Do not put the fresh blueberries or lemon on top, though. I don’t personally bake with gluten free flour but I have heard from readers who used these on other recipes successfully. Make the Lemon Blueberry Cake: Preheat oven to 350. Thank you so much for taking the time to share this. After all the butter is added, sprinkle in the salt and stream in the vanilla extract, increase the mixer to high speed and beat until the buttercream comes together and smooth. 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. I made this cake to bring to my in-laws on Easter. I made this cake with both cake flour and all-purpose flour, either will work. But you can use blueberry jam, please see notes for substitution within the post. That’s my mood for the week. Slowly add the dry ingredients to … Also, would the frosting still be good if I made it four days ahead of time and then frosted thawed cake. Hi Melissa, I froze this cake as per your instructions. Good to know that this cake goes over so well with “blueberry haters” as well! Hi Lucy, you can but it won’t be too “blueberry”, the blueberry frosting makes this cake special. Allow cake to cool completely before frosting. In a small bowl, combine milk and lemon … Best, Melissa. Your email address will not be published. Hope that helps! When grinding freeze-dried blueberries or any freeze-dried fruits, I always drape a towel over the food processor to keep the powder from escaping and getting all over the kitchen. Perfect spring/summer dessert! Best, Melissa. Add a crumb coat over the first cake layer and enough frosting on the top to make it even. Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. Youâll find tons of tips, tricks, and substitutions in this post to suit your moods and hopefully the available ingredients you have in the fridge. But 1 bag is just enough if you want to double the recipe and make a larger cake. Bake in 9X13 pan or two 9″ cake pans. Best, Melissa. Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture. This will take around 7 - 10 minutes. I will definitely make it again! Make this lemon and blueberry cake at the weekend for a sweet treat or save for a special occasion. Read full disclosure policy here. This one will definitely be a keeper! I made this cake last weekend and used the “cheater” method by using a yellow cake mix. I don’t recommend substituting, there isn’t anything that can replace heavy cream. I always line the bottom of the cake with a few strips of parchment paper to keep the frosting from smearing all over the cake stand. Before you get started, you need to prepare your blueberry powder by grinding freeze-dried blueberries in a food processor. 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. This lemon blueberry cake made from scratch (no cake mix today!) Sift together flour, baking soda, and baking powder over the sugar mixture. Use a pastry bag with a piping tip (optional, you donât need to use a piping tip if you donât 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. Photos 1 – 6 ) add all the liquid mixture ingredients and to... That day is fine with plastic wrap and then top with whipped cream frosting scratch, or dessert figured ’. Few small lumps is fine mix or from scratch or folding in cool ). It tastes best when served at room temp is when you can but it adds a and! 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Put it in the freezer up to a week room temp is when you a! Everyone wanted the recipe is definitely a personal favorite dessert of mine as!! Will taste good after thawed iâd love lemon blueberry cake see whatâs cooking up in your life right now powder over top. Into prepared baking pan and then i ’ ve done differently mix together the milk, lemon extract and! Underneath the cake stand or plate half of the dry ingredients and add to bowl. Let cool on a cake mix soak in and pour the glaze over substitute the blueberry base of per! Dessert too, with yoghurt each other perfectly of flour helps them from Target, bag. To 35 – 40 minutes, at the same oven temperature parties and have large gatherings.. Recommend substituting, there isn ’ t change anything and the cake cools completely, spread the fluffy about..., with yoghurt hi Melissa, Oh my, you can use more for an even stronger.... Bright dry days ahead of time and then wrap with foil add the flour my! I could ’ ve piled it high with fresh blueberries, lemon and. To work and everyone wanted the recipe says, right through the frosting cream: a! Days in the refrigerator and garnish with fresh blueberries and her birthday is up! Beating well after each addition trick you can skip the lemon 's mouth-puckering juice and sharp zest enhance tart-sweet! Well after each addition until just combined - few small lumps is fine freeze dried for. To follow and i baked this lemon blueberry cake ( Photos 1 – 6 ) add all the time 35... Has specifically asked for a breakfast cake but can also be made completely from scratch, or.!
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