Lemon Cake With Blueberry Compote Recipes

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners.
• Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined.
• Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition.
• Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes. Refrigerate the cupcakes until they are completely cooled.
• For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently. Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes. The filling is done when it coats the back of a metal spoon.
• For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer. Add the powdered sugar, vanilla and salt. Beat until light and fluffy.
• Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting.

Steps:

• 1. Preheat oven to 350 degrees Fahrenheit (160C). 2. In a large mixing bowl beat sugar and butter. 3. Stir in egg yolks one at a time followed by milk, lemon zest, lemon juice and flour until combined. Set aside. 4. Using an electric mixer, in a medium bowl beat egg whites on high speed until stiff peaks form. 5. Gradually fold in the wet ingredients until just combined. 6. Pour into prepared pie crust. 7. Bake in for 40-45 minutes until top is just set. 8. Note, the top of pie will become very brown. If top becomes too dark, cover with aluminum foil. Also, cover the edge of pie crust with foil or pie crust shield to avoid burning. 9. Cool on a wire rack. Dust with confectioners sugar when still warm. Blueberry compote: l. In a small saucepan add blueberries, water, sugar and cornstarch and cook over medium heat, stirring occasionally until blueberries release their juices and sauce thickens, about 10 minutes. 2. Allow to cool and serve over pie. 3. Store pie and compote in refrigerator.