Blueberry And Lemon Cake Recipe By Tasty Recipes

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LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.

BLUEBERRY LEMON CAKE



Blueberry Lemon Cake image

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

1/4 cup butter, cubed
1/2 cup sugar
2 teaspoons grated lemon zest, divided
2 cups fresh or frozen blueberries
1 package (9 ounces) yellow cake mix
Whipped cream, optional

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.

LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY



Lemon Blueberry Coffee Cake Recipe by Tasty image

This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.

Provided by Tasty

Categories     Breakfast

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup all purpose flour
¼ cup unsalted butter, cut into small pieces, room temperature
1 cup fresh blueberry
1 ½ cups all purpose flour, divided, plus 1 tablespoon
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup whole milk, room temperature
1 ½ cups powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon whole milk, plus more as needed

Steps:

  • Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
  • Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
  • Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
  • In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
  • In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
  • Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
  • Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
  • Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
  • Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
  • Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 81 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, Sugar 56 grams

LEMON BLUEBERRY CRUNCH CAKE



Lemon Blueberry Crunch Cake image

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

4 large eggs
3/4 cup buttermilk
1 cup unsalted butter, softened
2-1/2 cups granulated sugar
1/3 cup grated lemon peel
3 cups plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup lemon juice
1 teaspoon vanilla extract
10 crushed Girl Scout Lemonades™ cookies
1 cup fresh blueberries
GLAZE:
2 cups confectioners' sugar, sifted
3-1/2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional crushed Girl Scout Lemonades™ cookies, optional

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.

LEMON BLUEBERRY COFFEE CAKE



Lemon Blueberry Coffee Cake image

Baking mix eases preparation of this quick coffee cake from Nancy Brown of Dahinda, Illinois. Fresh blueberries, lemon peel and a quick glaze really perk up the flavor. "It's among the quick treats I make for guests and family," Nancy notes.

Provided by Taste of Home

Time 40m

Yield 6-9 servings.

Number Of Ingredients 8

1 large egg, room temperature, lightly beaten
1/3 cup sugar
1 teaspoon grated lemon zest
2/3 cup whole milk
2-1/4 cups biscuit/baking mix
1 cup fresh or frozen blueberries
3/4 cup confectioners' sugar
4 teaspoons lemon juice

Steps:

  • In a bowl, combine the egg, sugar, lemon zest and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into a greased 9-in. round baking pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. cool for 10 minutes before removing from pan to a wire rack. , Combine the confectioners' sugar and lemon juice until smooth; drizzle over warm cake. Cut into wedges.

Nutrition Facts : Calories 219 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 394mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON BLUEBERRY TEA CAKE



Lemon Blueberry Tea Cake image

I found this recipe in an old loose-leaf cookbook owned by my great-aunt. I've enjoyed making it for teas and afternoon get-togethers.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 18 servings.

Number Of Ingredients 12

1 cup fresh or frozen blueberries
1-2/3 cups plus 1 tablespoon all-purpose flour, divided
1/2 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon grated lemon zest
GLAZE:
1/2 cup sugar
1/4 cup lemon juice

Steps:

  • Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon zest and berries. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-65 minutes. , Meanwhile, combine glaze ingredients in a small saucepan. Heat to boiling, stirring until sugar dissolves. Cool cake in pan 10 minutes before removing to wire rack. Brush glaze on top and sides of cake. Cool. To serve, cut into 1/2-in. slices.

Nutrition Facts : Calories 192 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 144mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY AND LEMON CAKE RECIPE BY TASTY



Blueberry And Lemon Cake Recipe by Tasty image

Here's what you need: butter, caster sugar, eggs, self-raising flour, lemon, blueberry, lemon

Provided by Skye Douglas

Categories     Desserts

Yield 8 servings

Number Of Ingredients 7

1 cup butter
1 cup caster sugar
4 eggs
2 cups self-raising flour
1 lemon, grated rind
1 ¼ cups blueberry
1 lemon, juiced

Steps:

  • Preheat the oven to 180'C /350'F and grease a cake tin.
  • Put butter and sugar in a big bowl and mix until light and creamy. Gradually add the eggs and the flour a little at a time. Then add the lemon juice and mix well.
  • Fold in the blueberries and transfer the mixture into the prepared cake tin. Smooth the mixture out.
  • Bake for about 1 hour, or until risen and golden and a fork comes out clean.
  • Transfer the cake to a wire wrack and leave to cool. Once cool, top and decorate as desired.
  • Serve.

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