Lemon Blueberry Cake With Hot Honey Butter Sauce Recipes

LEMON BLUEBERRY POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
• In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
• In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
• Transfer the batter into the prepared pan and smooth the top.
• Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
• When the cake is cool, transfer it to a serving platter.
• Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
• Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
• Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

LEMON BLUEBERRY CAKE & HOT HONEY-BUTTER SAUCE

Steps:

• *Makes1 cup of sauce Preheat oven to 350 degrees.
• Cake Grease and flour a 8" square pan.
• Blend flour, nutmeg, salt and baking powder together.
• In a small bowl mix milk, lemon juice and rind together.
• In a large bowl cream butter with sugar.
• Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• Gently fold in blueberries.
• Pour into prepared pan and bake at 350 degrees for 50 minutes.
• Remove from pan and cool slightly.
• Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• Boil over low heat, stirring occasionally.
• When ready sauce is thick and clear.
• Pour hot sauce over the warm cut cake and enjoy.
• Down home comfort food.

LEMON BLUEBERRY CAKE WITH HOT HONEY-BUTTER SAUCE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour a 8" square pan.
• 3. Blend flour, nutmeg, salt and baking powder together.
• 4. In a small bowl mix milk, lemon juice and rind together.
• 5. In a large bowl cream butter with sugar.
• 6. Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
• 7. Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
• 8. Gently fold in blueberries.
• 9. Pour into prepared pan and bake at 350 degrees for 50 minutes.
• 10. Remove from pan and cool slightly.
• 11. Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
• 12. Hot Honey-Butter Sauce
• 13. In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
• 14. Boil over low heat, stirring occasionally.
• 15. When ready sauce is thick and clear.
• 16. Pour hot sauce over the warm cut cake and enjoy.
• 17. I hope you will enjoy this down home comfort food.

LEMON BLUEBERRY CAKE

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.

FRESH BLUEBERRY-LEMON CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
• Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
• Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
• Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.