Easy - Lemon blueberry cake recipe youtube

Author: Louise Edmunds  

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. The best Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon sheet cake and is topped with fluffy whipped cream cheese frosting.

Lemon Blueberry Cake Recipe

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.
Provided by: Natasha of NatashasKitchen.com
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: $8-$10
Number of ingredients: 12

Ingredients:

• 2 large eggs
• 1 cup granulated sugar
• 1 cup sour cream ((8oz))
• 1/2 cup light olive oil (or vegetable oil)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups all-purpose flour (*)
• 2 tsp baking powder
• 1 medium lemon (zest and juice, divided)
• 1/2 Tbsp corn starch
• 16 oz fresh blueberries (**)
• Powdered sugar to dust the top (optional)

Nutrition:

• Calories: 353 kcal
• Carbohydrate: 48 g
• Protein: 4 g
• Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 44 mg
• Sodium: 91 mg
• Fiber: 2 g
• Sugar: 25 g
• Serving Size: 1 serving

How to cook:

1. Prep:
2. Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
3. How to Make Lemon Blueberry Cake:
4. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
5. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
6. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
7. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
8. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Notes: Vegan Lemon Blueberry Cake [Oil Free], Mix until no floury bits remain. Then fold in ¾ cup of the blueberries. Pour the batter into your cake tin and sprinkle the remaining blueberries on top …

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lemon blueberry cake recipe youtube

Lemon Blueberry Cake

This easy Lemon Blueberry Layer Cake is bursting with fresh blueberries and lemon flavor! Topped with homemade cream cheese frosting, this classic cake …

Dessert: Blueberry Lemon Cake Recipe

10/03/2017 · This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too …

Lemon Blueberry Cake

The best Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon sheet cake and is topped with fluffy whipped cream cheese frosting. Follow the easy directions to make Lemon Blueberry Cake using a cake mix, homemade, or gluten-free.
Provided by: Melissa Erdelac
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 20

Ingredients:

• ¾ cups (1 1/2 sticks) unsalted butter, (softened)
• 1 ¾ cup sugar
• 3 eggs, (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 tablespoon lemon zest, (about 2 lemons)
• 2 ½ cups all-purpose flour or gluten free all-purpose flour ((I recommend Cup4Cup gluten-free flour))
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ¼ cup buttermilk ((see recipe notes for substitution))
• 1 ¾ cups fresh or frozen blueberries
• 1/4 cup fresh lemon juice ((use zested lemons))
• 1 1/2 cup powdered sugar
• 12 ounces cream cheese, (softened)
• 1 teaspoon lemon zest
• 1 teaspoon lemon extract
• 1 cup powdered sugar
• ¾ cup heavy cream (or 2 cups Cool Whip, thawed)
• ¼ cup fresh blueberries, (for decorating)
• lemon slices, (for decorating)

Nutrition:

• Calories: 390 kcal
• Carbohydrate: 61 g
• Protein: 6 g
• Fat: 13 g
• Saturated Fat: 8 g
• Cholesterol: 42 mg
• Sodium: 248 mg
• Fiber: 1 g
• Sugar: 44 g
• Serving Size: 1 serving

How to cook:

1. Lemon Blueberry Cake
2. Preheat the oven to 350ºF. Grease a 9X13-inch baking pan. Set aside.
3. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
4. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
5. In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in the blueberries.
6. Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean.
7. Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
8. Lemon Cream Cheese Frosting
9. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
10. If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
11. Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
12. Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
13. DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!

Notes: Easy Lemon Blueberry Glaze Recipe, The recipe was intended for a larger cake made in a microwave, but I baked mini lemon blueberry loafs in this pan in the oven. These took about 25 minutes in an …

Vegan Lemon Blueberry Cake

This vegan Lemon Blueberry Cake is soft, moist, and totally delicious! It is layered with a creamy lemon frosting and a sweet blueberry filling, making it a perfect dessert for Easter or anytime you want a fruity layer cake!
Provided by: Bianca Zapatka
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 17

Ingredients:

• 1 ½ cup non-dairy milk (360ml)
• ½ cup lemon juice (120ml)
• 3 cups all-purpose flour (360g)
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 ½ cups sugar (300g)
• 1 tsp salt
• ¾ cup neutral oil
• 1 tbsp vanilla extract
• 1 tbsp lemon zest
• 14 oz blueberries (fresh (400g))
• ½ cup sugar (or to taste (100g))
• juice of 1 lemon
• 1 cup vegan butter (softened (225g))
• 8 oz vegan cream cheese (softened (225g))
• 2 cups powdered sugar (240g)
• 2 tbsp lemon juice

Nutrition:

• Calories: 481 kcal
• Carbohydrate: 65 g
• Protein: 4 g
• Fat: 24 g
• Saturated Fat: 12 g
• Sodium: 462 mg
• Fiber: 2 g
• Sugar: 44 g
• Serving Size: 1 Serving

How to cook:

1. Vegan Lemon Cake
2. Combine non-dairy milk with lemon juice and set aside for around 5 minutes to create vegan buttermilk.
3. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20cm) pans with parchment paper, cut to fit as needed. (I don't recommend skipping this step or the cakes could stick to the pan.)
4. Sift the flour, baking powder, and baking soda into a large mixing bowl. Then, add the sugar and salt and whisk to combine.
5. Stir the oil, vanilla, and lemon zest into the vegan buttermilk. Then pour it into the flour mixture and mix everything just until the ingredients are combined. (Don't overmix or your cakes will be dense).
6. Divide the batter evenly between the two cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. (Don't overbake or your cakes will get dry.)
7. Let cool completely. (Optionally, wrap each cake in plastic wrap and refrigerate at least 2 hours until well chilled because this makes them easier to cut evenly.)
8. Blueberry Filling
9. In a pot, combine blueberries, sugar, and lemon juice. Bring to a simmer and cook over medium heat until the blueberries are soft and the sauce has thickened, about 8 minutes, stirring constantly (if the blueberry filling is still too liquid, you can thicken it with a little cornstarch). Allow to cool. (It's best to refrigerate it overnight, so it can thicken up more).
10. Lemon Frosting
11. In a large mixing bowl, mix the vegan butter with a handheld mixer until creamy. Then add the vegan cream cheese and mix again. Lastly, sift in powdered sugar and a squeeze of lemon juice and mix again until creamy and well combined. (If it’s too firm and not spreadable, stir in more lemon juice. If it is too soft, add more powdered sugar).
12. Assembling the Cake:
13. Cut each cake horizontally in two equal layers. Place one cake layer on a serving plate. Spread about ¼ of the lemon frosting over the cake so that it’s higher around the edges (to hold the blueberry filling inside). Then spread ⅓ of the blueberry filling inside.
14. Top with the next layer, another ¼ of the frosting, followed by another ⅓ of blueberry filling and repeat for the third layer. Place the fourth layer on top and spread the remaining lemon frosting over it.
15. Place a cake ring around and chill about 3-4 hours in the fridge before decorating and serving.
16. Enjoy!

Notes: Lemon Blueberry Cake, How to Make Lemon Blueberry Cake. 1. Preheat oven to 350F and butter and flour three six inch pans. Sift the flour, baking powder, salt, and sugar …

Lemon Blueberry Cake Recipe

This Lemon Blueberry Cake Recipe is moist, decadent and the perfect combination of sweet blueberries and tart citrus flavor! Each bite is irresistible! This is a wonderful cake to make for Spring and Summer get togethers or all year round!
Provided by: Jocelyn Delk Adams
Total time: 115 minutes
Cook time: 85 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 6 large eggs
• 1 cup sour cream (room temperature)
• 2 cups fresh blueberries ((or see note below about using frozen berries))
• Zest and juice of 2 lemons (about 5-6 tablespoons of lemon juice total)
• 1 cup confectioner's sugar
• 2 tablespoons lemon juice

Nutrition:

• Calories: 379 kcal
• Carbohydrate: 53 g
• Protein: 5 g
• Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 107 mg
• Sodium: 157 mg
• Fiber: 1 g
• Sugar: 34 g
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, salt, baking powder, and baking soda; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
3. Fold in berries, zest and juice until combined.
4. Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
5. For the Glaze:
6. Stir together confectioner's sugar and lemon juice until combined and drizzle over top of cooled cake then serve.

Notes: Blueberry Ricotta Cake, First, preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter and set aside. Step 1: In a large bowl, use a handheld mixer to …