Blueberry Pastries With Lemon Yogurt Frosting Recipes

LEMON BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
• In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
• Add the wet ingredients to the dry ingredients and whisk until combined.
• In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
• Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
• While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
• Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
• When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
• Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.

BLUEBERRY CAKE WITH LEMON FROSTING

Steps:

• Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.
• Cake pans: Grease 3 x 20cm / 8" cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)
• Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.
• Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read 'Tips for Success' above recipe card.
• Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
• Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
• Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.
• 'Temper' sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.
• Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin.
• Blueberries: Quickly but gently fold in flour coated blueberries.
• Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.
• Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)
• Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).
• Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
• Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth.
• Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7.
• Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)

BLUEBERRY PASTRIES WITH LEMON YOGURT FROSTING

Steps:

• Make the pastries:
• Make the pastries: In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice. Use the back of a wooden spoon to crush the blueberries and then bring the mixture to a boil. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from the heat and let cool completely.
• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheet into six equal squares. On three of the squares, brush beaten egg on the outside edges of the square and spoon blueberry filling throughout the middle. Top each square with the remaining pieces of pastry. Press the edges together and then seal with a fork. Transfer to the baking sheet and brush the tops with beaten egg. Bake for 15 to 20 minutes, until the pastry browns and puffs up.
• Make the frosting and topping:
• Whisk the yogurt, honey, lemon juice, and vanilla together in a small bowl. Drizzle over the pastries and top with the freeze-dried blueberries and fresh mint. Serve.

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Steps:

• Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
• Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
• Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
• Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
• Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
• While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
• Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
• Frost cooled cupcakes.