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
BLUEBERRY-LEMON LAYER CAKE
Discover a delicious combination of fruity flavors with our Blueberry-Lemon Layer Cake recipe. This sweet and citrusy Blueberry-Lemon Layer Cake gets its luscious texture from cream cheese, marshmallow topping and COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter in large bowl as directed on package. Stir in 2-1/2 cups blueberries and 1 Tbsp. lemon zest.
- Pour evenly into 2 greased and floured 8-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
- Beat cream cheese, marshmallow creme, lemon juice and remaining lemon zest in large bowl with mixer until blended. Fold in COOL WHIP.
- Stack cake layers on plate, filling and frosting layers with cream cheese mixture. Top with remaining blueberries.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 42 g, Fiber 1 g, Sugar 25 g, Protein 3 g
LEMON-BLUEBERRY LAYER CAKE
This is a luscious lemon cake. The blueberries really set it off and make such good looking slices. Recipe #477445 is just perfect for this cake.
Provided by Ambervim
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Prepare three 8" round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
- Sift dry ingredients into medium bowl.
- Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
- Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
- In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
- Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
- Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
- Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
- Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
- Frost with Recipe #477445 or your choice.
Nutrition Facts : Calories 4735.1, Fat 234.2, SaturatedFat 138.9, Cholesterol 1304, Sodium 5115.2, Carbohydrate 603.8, Fiber 18.9, Sugar 356.6, Protein 67.1
BLUEBERRY LEMON CAKE
I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. -Leona Luecking, West Burlington, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in sugar until dissolved. Add 1 teaspoon lemon zest. Pour into a greased 8-in. square baking dish. Arrange blueberries in a single layer over top; set aside. , Prepare cake batter according to package directions. Stir in the remaining lemon zest. Carefully pour over blueberries. , Bake until a toothpick inserted in the center of cake comes out clean, 30-35 minutes. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 253mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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