BLUEBERRY LEMON CAKE WITH BUTTERCREAM FROSTING
If you love lemon pound cake and blueberry muffins, this cake with buttercream frosting is for you!
Provided by KDReese23
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter and sugar three 8-inch round nonstick cake pans.
- Sift flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Cream sugar and butter together in a large bowl using an electric mixer. Mix in lemon juice until smooth. Add eggs 1 at a time, mixing until fully combined. Alternate adding the flour mixture and buttermilk with the mixer set to the lowest speed. Mix until batter is smooth, scraping the bowl down occasionally. Use a spatula to gently fold in blueberries.
- Fill the prepared cake pans evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 30 to 35 minutes. Let cool completely before removing from the pans, about 30 minutes.
- While cakes are cooling, beat butter for frosting in a large mixing bowl using an electric mixer on medium speed. Reduce speed to low and add confectioners' sugar a little at a time, alternating with splashes of milk and vanilla extract. Mix until frosting is smooth.
- Spread frosting over each of the cooled cake layers and stack; then frost the sides.
Nutrition Facts : Calories 679 calories, Carbohydrate 100.9 g, Cholesterol 134.2 mg, Fat 29.2 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 17.7 g, Sodium 407.6 mg, Sugar 74.5 g
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
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.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
LOVELY LEMON BUTTERCREAM CAKE WITH BLUEBERRIES
In the summer, I like nothing more than fresh berries! Blueberries are one of my favorite and buttercream frosting always makes a cake taste just that much better. Blueberry lovers like myself would enjoy this for their birthday cake as well. I sometimes wish mine was during the summer!
Provided by Barbara Kavorkian
Categories Cakes
Time 2h45m
Number Of Ingredients 27
Steps:
- 1. First, make the Jam filling by combining prepared fruit with water and juice in a large saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly about 20 min or so. Add sugar, and return mixture to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary and let jam cool before using. Preheat oven to 350°F Line bottoms of two 8 inch round cake pans (if you have 6 inch, use those) with parchment. Spray parchment; set aside.
- 2. Make the cake mixture by sifting together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, vinegar, butter, vanilla, lemon zest, and lemon juice in a large bowl; set aside.
- 3. On a low speed, alternately add flour mixture and milk mixture in two alternating batches(add flour mix, add milk mix, etc). Beat in eggs, one at a time then fold in the last remaining flour/milk batch. Do not overmix or use a high speed as that can cause the cake batter to toughen. Divide between 2 cake pans.
- 4. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, about 18-25 minutes. Remove from oven, and allow the layers to cool for 10 minutes in the pan, then carefully remove them from the pan to a wire rack. Peel the parchment paper from the bottoms of the layers and turn back over to cool completely.
- 5. Now make frosting while the cake cools. Beat butter, powdered sugar (adding a little at a time), 3 tablespoons milk and lemon juice on low speed until blended. Beat 3 minutes on medium speed until fluffy.
- 6. On serving plate, place 4 pieces of wax/parchment paper around outer edge of plate to "catch" any frosting. Place 1 cake layer, rounded side up. Spread top of first layer with jam, then sprinkle ½ cup of fresh blueberries on top of jam filling. Place on the second layer and cover the top and sides with lemon frosting. Arrange remaining 1/4 cup blueberries on cake, sprinkle with lemon zest and arrange the top with the 5 twisted lemon slices. Gently tug to remove the wax/parchment paper and refrigerate for about 2 hours. Let cake stand at room temperature 15 minutes before slicing. Cover and refrigerate any remaining cake.
- 7. Note: If you prefer, use buttermilk and omit the milk and vinegar from ingredient list for the cake. Tip: One medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel. A handheld plane grater makes grating foods easy and can also is a wonderful tool for grating lemonds, oranges, fresh nutmeg and garlic. This kitchen tool in available in stores that carry kitchen utensils such as Kohls, Target, Bed, Bath and Beyond, Walmart.
More about "lemon buttercream cake with blueberries recipes"
SIMPLE LEMON BLUEBERRY CAKE WITH LEMON BUTTERCREAM
From thecollegehousewife.com
5/5 (1)Total Time 1 hrCategory Sweets
- In a medium bowl or large measuring cup, whisk together eggs, milk, lemon juice, vanilla extract and set aside.
- In a separate bowl, toss blueberries with 2 tablespoons of flour until well coated and set aside for batter.
- Using a stand mixer or a large bowl with a hand mixer, mix cake flour, sugar, baking powder, and salt on low until just combined. Add softened butter to flour mixture on low speed in (8) increments, blending after each addition. Mixture will be coarse and mealy.
LEMON BLUEBERRY LAYER CAKE RECIPE WITH LEMON …
From pipandebby.com
LEMON LAYER CAKE WITH BLUEBERRY BUTTERCREAM - SUGAR …
From sugarandsparrow.com
LEMON CHIFFON CAKE WITH BLUEBERRY-CORIANDER BUTTERCREAM
From foodandwine.com
BLUEBERRY CUPCAKES WITH LEMON BUTTERCREAM FROSTING …
From cookingclassy.com
LEMON BUTTERCREAM CAKE WITH BLUEBERRIES RECIPE
From lifemadedelicious.ca
Servings 12Total Time 4 hrs 40 mins
BLUEBERRY FILLED CAKE WITH LEMON BUTTERCREAM - ALPINE ELLA
From alpineella.com
LEMON CUPCAKES WITH BLUEBERRY CREAM CHEESE FROSTING RECIPE
From findallrecipe.com
LEMON AND BLUEBERRY SWIRL BUNDT CAKE RECIPE | BAKING RECIPES
From bettycrocker.com.au
LEMON BLUEBERRY UPSIDE-DOWN CAKE FROM BON APPéTIT RECIPE
From findallrecipe.com
BLUEBERRY, LEMON & HONEY YOGHURT CAKE — FARM TO FORK
From farmtofork.com.au
LEMON SNOWBALL COOKIES MADE WITH CAKE MIX - NEWLYRECIPES
From newlyrecipes.com
LEMON BLUEBERRY CAKE – BASIL AND BUTTERCREAM
From basilandbuttercream.com
BLUEBERRY LEMON CAKE WITH LEMON SWISS MERINGUE BUTTERCREAM
From homecookingadventure.com
BLUEBERRY CAKE WITH LEMON BUTTERCREAM - RECIPE GIRL
From recipegirl.com
BLUEBERRY ZUCCHINI SNACK CAKE WITH LEMON BUTTERCREAM
From theviewfromgreatisland.com
LEMON CAKE RECIPE WITH BUTTERCREAM FROSTING (368.40 KB ...
From recipesmanuals.com
BLUEBERRY LEMON CAKE - MSN.COM
From msn.com
LEMON CAKE WITH WILD BLUEBERRY SAUCE AND CITRUS BUTTERCREAM
From canadianwildblueberries.ca
HOMEMADE ESTERHAZY CAKE! 10 LAYERS OF HAZELNUT MERENGUE WITH …
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love