Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. No one will be the wiser and you can save yourself the stress. KitchenAid Stand Mixer       Citrus Zester       9X13 Baking Dish. But you can use blueberry jam, please see notes for substitution within the post. Whisk briefly. I made this cake with both cake flour and all-purpose flour, either will work. Assembling lemon blueberry cake (Photos 7 – 12). Before baking, fold in 2 cups frozen or fresh blueberries. My daughter loves blueberries and her birthday is coming up. Best, Melissa. 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! A perfect treat to serve with a cup of tea or coffee! Unlike with a lemon drizzle cake … Some cakes, like my Carrot Cake, require some modifications to scale from a mini cake to a full-size cake. Thank you for sharing your recipe notes and review. I made this cake to bring to my in-laws on Easter. 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! Or if you are a lemon fan, try Lemon Coconut Cake or Filled Lemon Cupcakes! 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. Another trick you can do is just sprinkle the blueberries on top and not stir them into the batter. It’s so easy to make and just as delicious. It will become one of our favorite cakes. Carefully pull out the pieces of parchment paper underneath the cake. I made this cake last weekend and used the “cheater” method by using a yellow cake mix. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Best, Melissa. It is always immensely appreciated! Am wanting to make this but having trouble finding the freeze dried blue berries. Cake Size * 9″ Cake Feeds 8 to 12 People 12″ Cake Feeds 12 to 18 People. It will taste good… but it depends on what you’re looking for you might be disappointed. The cake itself will taste like a delicious. After the cake cools completely, spread the fluffy, whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries. Once it’s set out at room temp is when you can put the fresh blueberries and lemon on. Making mini lemon blueberry cake (Photos 1 – 6). 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. Use a kitchen scale to divide the cake batter if you want to be precise, approximately 330 - 350 g of batter per pan. But then when I made this American style buttercream, I was so torn! This is a classic lemon cake recipe that is actually easy to make, especially if you … Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. Lemon Blueberry Yogurt Cake is a moist, made-from-scratch lemon cake with fresh blueberries, lemon juice, simple syrup and a lemon glaze! Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices. I used 1 oz of freeze-dried blueberries in this recipe. Luckily, it also works with frozen blueberries so it’s always an option! Bake until a toothpick inserted in the middle comes out clean with just a few crumbs attached. Set aside. It's so very delicious!! 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. Poke holes all over warm cake using a skewer or fork. In a large bowl, cream together the butter and sugar until light and fluffy. If you love lemon cake, you MUST try Lemon cake with a blueberry marble swirl! Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. I ran out of blueberries by the time I thought of making these into lemon blueberry cupcakes, but I expect this recipe to make a dozen cupcakes. When the cakes are completely cool, place 1 layer on a cake stand or plate. Cream the butter in a stand mixer then sift In the confectioners' sugar in a few batches, Scrape the … Let sit for at least 10 minutes … I love the rains, really do, but this time around, it feels like it’s gone on forever. 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 combination of sweet blueberries and refreshing lemon reminds me of spring. Didn’t change anything and the cake is delicious. anything can substitute the heavy cream for frosting? You’ll need to shorten the baking time to 15 – 17 minutes. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes. In a large bowl, cream the butter and 200g sugar until light and fluffy. Thank you so much. Thank you! Add flavoring and continue beating until fluffy. Remove from oven and mix together lemon drizzle ingredients. Sift in the powdered sugar and blueberry powder. In a small bowl, combine milk and lemon … Increase baking time to 35 - 40 minutes. Lemon & Blueberry Cake • fabulous family food by Donna Dundas I love the homemade lemon curd too. I get them from Target, each bag is 2 oz. However, in order to ensure even distribution of blueberries, I always reserve ⅓ to ½ of the total blueberries and sprinkle them on top before baking. Plus this recipe can be easily doubled to make a full-size cake when you are ready to host parties and have large gatherings again. The sour cream in the cake keeps it’s super moist too. Recipe submitted by one of our recipe club members. Transfer egg white mixture to a stand mixer bowl and beat with vinegar or lemon juice until stiff peaks form. Add eggs, one at a time, beating well after each addition. I really can’t think of a reason to say no to this happy and refreshing Lemon Blueberry Cake. I’ve always been a bit partial to Swiss Meringue Buttercream silky texture. Do they have to be freeze dried? thank you for sharing this recipe. First of all this cake is just stunning. Cheers! Making mini lemon blueberry cake (Photos 1 – 6) Add all the liquid ingredients into a mixing bowl and beat to combine. In a medium bowl, mix flour, baking powder and salt together and set aside. Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean. Sign up for email updates and never miss a recipe + Get my FREE ebook ROOM FOR PIE! Cake mixes may be a little thinner, so the blueberries will sink to the bottom, even with the flour. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. If you don’t have fresh lemon, you can skip the lemon zest in the cake batter. Add a crumb coat over the first cake layer and enough frosting on the top to make it even. Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture. Cream together butter and sugar until very light and fluffy, about 4 minutes. Thank you Debra, more lemon curd would totally amplify the flavor! Poke holes in warm cake for lemon drizzle glaze to soak in and pour the glaze over. And I think the tangy taste of a cream cheese frosting would go really well with this sweet and tart lemon blueberry cake. This is the PERFECT summer dessert! Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain. This is to keep the frosting from smearing everywhere. Fold until a smooth batter forms. I’ve tried other Lemon Blueberry cakes and have always been disappointed, so figured I’d invent one I do like! all-purpose flour or gluten free all-purpose flour. A yellow cake filled with blueberry jam and lemon curd and frosted with an … The lemon blueberry loaf cake requires about 1 hour at 350ºF (180ºC) to be baked perfectly. Froze beautifully, thawed beautifully, tasted delicious as if I had made it that day! I gave blueberry jam substitution within the post and how much to use. Sift together the rest of the dry ingredients and add to the liquid mixture. I can’t wait to make it again! Lemon Blueberry Cake. (About 2-3 minutes). Hi Karen, I freeze things in pyrex all the time without a problem. To assemble the cake, place the first layer on a cake stand. Alternatively, bake the lemon cake and cool completely. 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. 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. Yes, this cake freezes great. I’m really glad it worked out so great for you Best, Melissa. This will not take very long, only a few minutes. It is easier to cut the cake when it is still cold, but it tastes best when served at room temperature. I’m so glad you enjoyed it! Pipe the blueberry buttercream over each layer, then pipe a generous loop of the lemon buttercream around the edge of the cake. Any issues with a foil pan? However, cake is best served at room temperature because it will be less dense. Can I use frozen blueberries in the frosting? Thank you so much for taking the time to share this. 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. Frost the side and top of the cake with the rest of the frosting or just enough to your liking. MamaGourmand’s Favorite Blueberry Recipes: The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and topped with fluffy whipped cream cheese frosting. 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. However, I will have to make it four days prior to eating it. But add these bright ingredients to some combination of sugar, flour, and fat, and actual magic happens. Allow cake to cool completely before frosting. If using frozen berries, don’t defrost them. 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. Heat egg whites with sugar over a pot of simmering water until sugar dissolves and the mixture reaches 160°F. I’m so glad to hear that! Assembly tomorrow everything else is complete except the frosting I’ll do that in the morning. 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. Tossing blueberries in a little bit of flour helps them from sinking to the bottom of the cake during baking. Thanks. And I baked this lemon blueberry cake to match it! In a medium mixing bowl, whisk together sugar and lemon zest to release the oil. My opinions are always my own. 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! Pour into greased 9X13 sheet pan or see recipe notes for making a layer cake. I don’t personally bake with gluten free flour but I have heard from readers who used these on other recipes successfully. It was the moistest and most flavorful cake on the table! Hello, thanks for writing! Made it this evening. Leftover cake should be refrigerated and will last up to a week. This is where I share recipes from my kitchen. 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! Thanks Amy! This post contains affiliate links. In a large bowl, whisk together the flour, baking powder, and salt. Turned out great! When baking the Lemon Blueberry Cake, please check the baking time and temperature because I figured out that ovens often vary. I was worried it was going to be too lemony, but it was just right! Love the look of the cake. Use the remaining frosting to cover the cake to your liking. How To Make Simple Lemon Blueberry Cake. I love all things lemon and this is a wonderful treat! The lemony flavor and the sweet, juicy blueberries complement each other perfectly. It was a HUGE hit! I took it to work and everyone lover it. 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