Dessert - Lemon Blueberry Cake (6 Inch Small Batch Cake) recipes

Author: Wayne Peters  

Lemon blueberry cake with lemon curd filling and torched meringue - the perfect celebratory cake, for smaller parties as it is a 6 inch cake. Easy summer cake recipe that you can make for Birthday or Wedding.

Lemon Cake with Wild Blueberry Sauce and Citrus Buttercream

Lemon Cake with Wild Blueberry Sauce and Citrus Buttercream
Nothing short of zesty and refreshing, this lemon cake is perfect for your next summer bash. With a juicy wild blueberry sauce, and topped with a citrus buttercream, it's sure to be the star of the show whenever you bring it out!
Provided by: Chef Alain Bosse (The Kilted Chef)
Yields: 0 servings
Cuisine: American
Number of ingredients: 21
  • 2 cups wild blueberries (frozen)
  • 1 lemon (juice)
  • ½ cup sugar
  • 1 package Knox gelatin
  • ½ cup wild blueberry juice (or water)
  • 1 tsp lemon zest
  • 1 tsp almond extract
  • 2 tbsp butter
  • 5 egg whites
  • 2 lemons (zest)
  • 1 lemon (juice)
  • ¾ cup room temperature butter
  • 1½ cups sugar
  • 2½ cups cake flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup buttermilk
  • 1 cup room temperature butter
  • ½ tsp salt
  • 1 lemon (juice)
  • 5 cups icing sugar
How to cook:
  1. Wild Blueberry Sauce
  2. Sprinkle gelatin over the wild blueberry juice. Set aside for 10 minutes.
  3. Combine the frozen wild blueberries, sugar and lemon juice, and bring to a boil. Turn heat to medium, add gelatin mixture, and cook for 1 minute.
  4. Finish with the almond extract, lemon zest and butter.
  5. Set aside to cool.
  6. Lemon Cake
  7. Preheat oven to 350°F.
  8. Combine egg whites with lemon zest and juice. Set aside.
  9. Cream the butter and sugar together. Scrape down the sides and add in the other dry ingredients.
  10. Mix until they start to come together, then slowly add in egg whites.
  11. Once egg whites have been incorporated, beat in buttermilk. Divide between two prepared 9 inch pans.
  12. Place pans in preheated oven at 350°F and bake for 25 minutes. The cake will be quite light on top.
  13. Citrus Buttercream
  14. Place butter and salt in a stand mixer with a paddle attachment. Beat until smooth.
  15. Add lemon juice and mixed until combined.
  16. Add icing sugar one cup at a time until the buttercream is smooth.
  17. To Assemble
  18. Place one of the cakes onto a cake tray. Anchor in place with a tab of buttercream.
  19. Put ½ of the buttercream into a piping bag and pipe a ring around the top of the cake. Place the cooled wild blueberry filling inside the ring.
  20. Top with second cake. Use the remainder of the icing to frost the cake.
  21. Enjoy!
Notes: Lemon Blueberry Cake - Also The Crumbs Please, Lemon Cake. In a small bowl combine flour, baking powder, and salt and set aside. In a large mixing bowl, beat oil, butter, and sugar until creamy. …

Lemon Blueberry Cake (6 Inch Small Batch Cake)

Lemon Blueberry Cake (6 Inch Small Batch Cake)
Lemon blueberry cake with lemon curd filling and torched meringue - the perfect celebratory cake, for smaller parties as it is a 6 inch cake.
Provided by: Stine Mari | Ginger with Spice
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: Other
Number of ingredients: 15
  • 1 cup + 3 tablespoon all purpose flour (150g)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoon softened butter (150g)
  • 3/4 cup sugar (150g)
  • 2 large eggs
  • 3 tablespoon buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 lemon (juice + zest)
  • 2/3 cup frozen blueberries (130g)*
  • 1/2 cup lemon curd**
  • 3 egg whites
  • 3/4 cup sugar (150g)
  • pinch salt
  • 1/2 teaspoon vanilla extract (optional)
  • Calories: 214 calories
  • Carbohydrate: 40 grams carbohydrates
  • Cholesterol: 60 milligrams cholesterol
  • Fat: 5 grams fat
  • Fiber: 1 grams fiber
  • Protein: 3 grams protein
  • Saturated Fat: 3 grams saturated fat
  • Serving Size: 1 slice
  • Sodium: 188 milligrams sodium
  • Sugar: 36 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 2 grams unsaturated fat
How to cook:
  1. Pre-heat oven to 350F (175C). Prepare two 6 inch cake pans with parchment paper and grease the sides.***
  2. In a small bowl, mix the dry ingredients together: flour, baking powder and salt.
  3. In a large bowl, whip softened butter until creamy, about 1 minuts, then add in the sugar and whip until pale and fluffy, another 3 minutes.
  4. Add the eggs, one at a time and mix between each addition. Then add in the buttermilk, vanilla extract and lemon juice and zest.
  5. Fold in the dry ingredients before folding in the frozen blueberries. Divide the batter between the two pans, it will be really thick.
  6. Bake until a toothpick comes out clean or with just a few moist crumbs, about 30-35 minutes. Cool completely on a wire rack.
  7. Make sure the bowl of your stand mixer, the balloon whip and a spatula are squeaky clean. Add egg whites, sugar and salt and give it a good mix with the spatula.
  8. Place on top of a small saucepan with simmering water (aka a double boiler), and let the mixture melt. Once the sugar crystals have melted, mix in the vanilla extract and place the bowl back into the stand mixer.
  9. While gradually increasing the speed, whip until soft peaks (the meringue tops will droop a little), somewhere between 5-10 minutes.
  10. To assemble the cake, place one on a cake stand and spread 1/2 cup lemon curd on top. Place the other cake on top of that before spreading the meringue all around the cake. You can torch it with a kitchen torch, if desired. Keeps for 3-4 days in a cake box in a cold room.
Notes: Lemon Blueberry Sauce, Ingredients 1 1/2 cup blueberries -fresh or frozen 1 large lemon -zest and juice (about 1 tsp of zest and 1 tbsp of juice) 1/4 cup granulated sugar 2 …

Lemon Blueberry Cake

Lemon Blueberry Cake
Easy summer cake recipe that you can make for Birthday or Wedding. It consists of light blueberry sponges and lemon cream layers.
Provided by: Cooking Journey
Total time: 130 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Global cuisine
Number of ingredients: 19
  • 200 g butter, room temperature
  • 100 g icing sugar
  • 1½ tsp lemon juice (freshly squeezed)
  • ¼ tsp vanilla
  • 155 g cream cheese ()
  • 55 g heavy cream
  • 8 eggs (room temperature)
  • 200 g sugar
  • 240 g flour, all-purpose
  • 400 g fresh blueberries
  • ½ tbsp cornstarch
  • 1 tbsp lemon juice (+1 tsp extra)
  • 1½ tbsp lemon zest
  • 400 g cream cheese
  • 100 g icing sugar
  • ¼ tsp lemon juice
  • lemon slices or zest
  • 2-3 tbsp blueberries
  • flowers (optional)
  • Calories: 1121 kcal
  • Carbohydrate: 113 g
  • Protein: 18 g
  • Fat: 68 g
  • Saturated Fat: 39 g
  • Trans Fat: 1 g
  • Cholesterol: 404 mg
  • Sodium: 624 mg
  • Fiber: 3 g
  • Sugar: 77 g
  • Unsaturated Fat: 22 g
  • Serving Size: 1 serving
How to cook:
  1. Bake sponges:
  2. Preheat your oven to 350 F / 170 C
  3. Whip eggs with sugar for 15-20 min until pale and triple in size. Add Lemon zest and 1 tsp lemon juice and mix 1 minute more.
  4. Sift in flour in two batches and gently and slowly fold into the eggs until fully incorporated.
  5. Layer bottom of 2 x 6 inch / 16 cm spring form pans or cake pans with parchment paper. Grease the edges of the pan with butter, and, preferably dust with flour. Remove the excess flour.
  6. Divide butter in two and pour it into prepared cake pans.
  7. In a separate bowl, mix blueberries with cornstarch and 1 tsp lemon juice.
  8. Evenly sprinkle blueberries in the cake pans.
  9. Bake about 30-40 min until top is golden and inserted wooden skewer comes out clean. Don’t open the oven door for at least 30 minutes!
  10. Cool the sponge in slightly open oven for 10 minutes.
  11. Cool the sponge in the room temperature for 20 min, then release the edges of the pan or flip it upside down and remove parchment paper.
  12. Let the cake sponges cool completely.
  13. With the serrated knife or cake leveler cut every sponge in half.
  14. Lemon Cream
  15. Beat butter on high speed with a mixer, until it whitens and doubles in size, about 6 min
  16. Slowly add sugar, beating well between adding, so it incorporates well.
  17. Add lemon juice, vanilla and cream cheese and whip with a mixer just until combined.
  18. In a separate bowl, whip heavy cream for 2 minutes until stiff peaks.
  19. Gently fold whipped cream with a spatula.
  20. Generously spread the cream between the layers of the cake.
  21. Frosting and decorating
  22. Whip cream cheese with sugar and lemon juice just until combined.
  23. Frost the cake with the cream cheese, scraping the sides. (optional)
  24. Decorate with blueberries and lemon zest.
Notes: Blueberry Coconut Cake with Lemon Sauce, Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside. In a large bowl, combine the flour, sugar, …

Lemon Cheesecake with Blueberry Sauce

Lemon Cheesecake with Blueberry Sauce
Smooth and creamy lemon cheesecake topped with a lemon blueberry sauce. The ultimate spring and summertime cheesecake!
Provided by: Ashton
Total time: 345 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 11
  • 2 cups finely ground graham crackers (about 30 squares)
  • 1 stick (1/2 cup) butter, melted
  • 1 pound cream cheese, room temperature
  • 3 eggs, room temperature
  • 1 cup sugar
  • 1 pint sour cream, room temperature
  • 1 lemon, zested
  • 2 teaspoons vanilla extract
  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoons sugar
How to cook:
  1. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  2. Pour the crumbs into the pan and, using the bottom of a measuring cup, press the crumbs down into the base and up the sides. Freeze for 5 minutes.
  3. Using an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  4. Add sour cream, lemon zest, and vanilla. Scrape down the sides of the bowl as needed. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  5. Bake for 45 minutes. Turn off the oven and let cool in the oven for 30 minutes. Transfer to the refrigerator, loosely covered, for at least 4 hours.
  6. In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
  7. Let cool for a few minutes before spooning over the cheesecake.
Notes: Lemon Cornmeal Cake with Lemon Glaze and Crushed, Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine …
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