LEMON BLUEBERRY CAKE
This is an easy cake mix-cake with marvelous frosting. For more lemon flavor, I sometimes add lemon rind.
Provided by Kamill
Categories Desserts Cakes Lemon Cake Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
- Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
- Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
- Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
- Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 333.2 mg, Sugar 36.3 g
LEMON BLUEBERRY CRUNCH CAKE
Lemon and blueberry are one of my favorite flavor combos. They really pop in this yummy sweet-tart cake. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.
Nutrition Facts : Calories 450 calories, Fat 15g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 261mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CRUNCH CAKE
This was in the local paper and it's very good. Make sure to use fresh berries with this one. Prep time includes 20 minutes cooling time.
Provided by _Pixie_
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and spray a 9-10" springform pan with cooking spray.
- Place 1/2 cup cornmeal, flour, baking soda, baking powder and 2/3 cup brown sugar in a food processor and pulse for a few seconds until well combined.
- Add the lemon zest and butter and pulse until mixture looks like breadcrumbs.
- Add the egg and lemon juice and mix just until combined.
- Put 2/3 of the mixture in the pan and press lightly to even it in the pan.
- Sprinkle with 2 teaspoons cornmeal, the blueberries and the 2 tablespoons brown sugar (in that order).
- Crumble the remaining cake mixture evenly over the top and press down lightly.
- Bake for 35 minutes or until golden brown and a toothpick comes out clean.
- Cool for at least 20 minutes before removing the sides of the cake pan.
- Serve warm with whipped cream or ice-cream, best served within 2-3 hours of baking.
Nutrition Facts : Calories 329.3, Fat 14.9, SaturatedFat 9, Cholesterol 57.8, Sodium 393.5, Carbohydrate 46.1, Fiber 1.9, Sugar 20.2, Protein 4.1
BLUEBERRY CRUNCH CAKE (PAULA DEEN)
This recipe comes from Jan Barley of Evergreen, North Dakota, a reader of Cooking with Paula Deen. This is an easy "dump" cake and couldn't be more tasty. My husband loved this. And yes, it has butter--Paula Deen's favorite ingredient!
Provided by pamela t.
Categories Dessert
Time 48m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Pour pineapple with juice into a 9 x 13" pan.
- Spread evenly over the bottom.
- Spoon pie filling on top evenly.
- Sprinkle dry cake mix and level with a fork.
- Sprinkle pecans over the cake mix.
- Drizzle with melted butter
- Bake 38 to 45 minutes until browned and bubbly.
- You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
- You may also substitute strawberries, blackberries, cherries, peaches or raspberries.
Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 8.6, Cholesterol 31.4, Sodium 371.4, Carbohydrate 64.4, Fiber 3, Sugar 44.6, Protein 3.2
BLUEBERRY CRUNCH CAKE
At 94 years of age, I don't have the energy to do all the things I once did...but I can still get enthused about whipping up my favorite culinary concoctions! I tend to bake many desserts due to my sweet tooth, and this blueberry crunch cake is one of my personal favorites. -Leon Kingsley, Marshfield, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the first four ingredients; cut in the butter until crumbly. Set aside. In a bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the reserved crumb mixture. Top with blueberries and remaining batter and crumb mixture. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar.
Nutrition Facts :
BLUEBERRY-ALMOND MUFFIN TOPS
Everyone knows that muffin tops are the absolute best part of the classic morning treat-and we've got just the recipe to jazz them up! Blueberry muffin tops get a kiss of lemon and a hint of crunch from sliced almonds. On top of that unbeatable flavor combo, you'll love how easy this recipe is to make. Simply stir fresh lemon peel and almonds into Betty Crocker™ Blueberry Muffin Tops Mix batter, then bake and top with a sweet lemon icing. Absolutely perfect for breakfast or brunch!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
- In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in almonds and lemon peel.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
- In small bowl, mix Icing ingredients until smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin Top, Sodium 115 mg, Sugar 13 g, TransFat 0 g
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