Lemon Blueberry Lava Cake Recipes

LEMON BLUEBERRY LOAF CAKE

Steps:

• Preheat oven to 350° F.
• Zest the lemon and squeeze juice - do this first.
• Stir 2 tsp. lemon juice into milk and let stand at least 5 minutes while you prep.
• Grease a loaf pan. Mine is 4 1/2 x 8 1/2 inches.
• Combine flour, baking powder, baking soda, salt, and lemon zest in a large bowl.
• Combine sugar, eggs, oil, vanilla, and milk/lemon in a medium bowl - whisk by hand.
• Fold the liquid mixture into the flour mixture until barely combined. Do not over-mix.
• Toss the blueberries with 2 tablespoons of flour (I use a plastic produce bag) and fold berries with the extra flour into the batter.
• Spread batter evenly into loaf pan and bake for 1 hour.
• Let cool in the pan for 5 minutes.
• For glaze, combine powdered sugar & lemon juice.
• Remove loaf to a plate and spoon or brush the warm loaf with glaze. I brush glaze on the sides too.

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.

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.