Easy Blueberry Scones Recipe | Beyond Delicious!
Crisp on the outside, moist and buttery on the inside, these Blueberry Scones are bursting with flavor. Fresh blueberries and lemon zest mixed into the dough makes each bite taste like sunshine! These scones are baked to perfection and are a delicious addition to any breakfast or brunch.
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Beth's Blueberry Lemon Bundt Cake Recipe | ENTERTAINING WITH BETH
Learn how to make a homemade Blueberry Lemon Bundt Cake one of my favorite Lemon Dessert Recipes. An easy cake recipe to whip up in a flash!
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WATCH MORE LEMON DESSERT RECIPES:
How to Make a Beautiful Lemon Meringue Tart
Lemon Thyme Cookie Recipe
Lemon Ricotta Pound Cake Recipe
WATCH MORE OF MY FAVORITE CAKE RECIPES:
Easy Chocolate Birthday Cake
Coffee Cake
Marble Chocolate Cake
Lemon Pound Cake
Chocolate Caramel Whiskey Cake
LEMON BLUEBERRY BUNDT CAKE RECIPE
Serves 8-10
*Printable Recipe Here*
*Get Bundt Pan Here* . (this link goes to Amazon where I am compensated on products sold at no cost to the consumer)
INGREDIENTS:
4 eggs
1cup (240g) unsalted butter, melted
1 ½ cups (300 g) sugar
½ cup (120 ml) water
1 tbsp (15 ml) lemon zest
2 2/3 cups (320 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1 cup (240 ml) blueberries
powdered sugar for dusting cake once baked
METHOD:
In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine.
In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.
Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
Pour batter into a Bundt pan that has been sprayed with baking spray.
Bake at 350F (176C) for 45-50 mins until golden brown and a skewer comes out clean.
Allow to cool completely. Reverse cake onto a cooling rack.
Dust with powdered sugar and serve with homemade whipped cream.
Homemade Whipped Cream:
2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla
METHOD:
Combine all ingredients and whip with an electric mixer until soft peaks form
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Blueberry Lemon Bundt Cake | Lemon Glaze
In this video, we will make a blueberry lemon bundt cake.
Ingredients:
All-purpose flour/ maida: 3 cups (375 g)
Baking powder: 2 tsp
Salt: 1 tsp
Unsalted butter: 1 cup (220 g)
Sugar: 2 cups
Eggs: 3
Lemon zest: 2 tbsp + 1 tsp
Lemon juice: 6 tbsp
Buttermilk: 1 cup (240 ml)
Fresh/ frozen blueberries: 2 cups (200 g)
Powdered sugar: 1 1/2 cups
Vanilla extract: 2 tsp
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Lemon Blueberry Poke Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Poke Cake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon Blueberry Poke Cake!
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Here's a link to my most recent full length video:
#shorts #tutorial #recipe #cake #baking
Blueberry Lemon Cake
RECIPE: NO MIXER NEEDED. Hi Guys, today I’ll show you how to make a moist and lemony blueberry lemon cake. It’s so easy, you don’t even need a mixer to make this cake. We’ll need all purpose flour, baking powder, baking soda and salt, sugar, eggs, milk, lemon juice, lemon zest, oil, vanilla extract and blueberries fresh or frozen. When the cake is warm, we’ll pour a sauce on top to make it extra lemony. For the sauce we’ll need powdered sugar, butter and lemon juice.
First, heat your oven to 350 degrees Fahrenheit or 177 degrees Celsius. I’ll be using a loaf pan to make this cake. Butter it well or use an oil spray. Coat with flour and tap out the excess and set aside. Add the baking powder, baking soda and salt to the flour and mix well. Add the eggs to a large bowl and beat well. Add sugar and mix for one minute. Add the oil, milk and lemon juice. Vanilla extract and lemon zest. Mix to combine. Now add the flour mixture. Stir to combine, don’t over mix. To the blueberries, add lemon juice and all purpose flour. Mix well to coat the blueberries. This will help the blueberries from sinking to the bottom of the cake. Pour half the batter into the loaf pan. Add all the blueberries and spread evenly. Pour the remaining batter on top. Even out the top. Tap the pan on your counter a few times to get rid of any air bubbles. Bake in the heated oven for approximately 45 minutes. While the cake is baking, make the sauce. Pour melted butter into a measuring cup, then the powdered sugar. Mix that well. Add lemon juice and mix to combine.
Check the cake at 40 minutes in case your oven runs hot. A toothpick inserted into the middle should come out clean when the cake is done. Leave the pan on a rack set on a baking sheet for about 10 minutes. You should be able to touch the pan without burning yourself. Run an offset spatula around the cake so it comes out easily. Flip the cake over onto your hand, tapping the bottom of the pan if necessary. Place the cake on the rack. I couldn’t find my long wooden skewers so I’m using this metal bbq skewer. Use whatever you have to make holes in the cake, all the way to the bottom. Make 4 rows of about 10 holes. Slowly, pour the sauce all over the cake. Some will drip down and into the tray. You can put this sauce back on top or on the sides if you wish. Let the cake absorb all the sauce and cool down. I’ll cut you a piece now when it’s still a little warm. You can see the blueberries all through the cake, top to bottom. Your house will smell like lemons and it’s such a wonderful aroma. The cake is moist with so much lemon flavor from the lemon juice, lemon zest and of course the buttery lemon sauce soaked into the cake. As you saw, it’s easy to make without a mixer. I hope you give this delicious cake a try and let me know what you think in the comments. See you next time, Thanks for watching.
Lemon Blueberry Yogurt Cake
This is the perfect cake for that warm summer day. I love the refreshing feel of citrus it goes perfectly with the berries in this Lemon Cake.
Lemon Blueberry Yogurt Cake
Glaze:
¼ cup yogurt (I use non fat Greek yogurt)
¼ cup powder sugar
1 teaspoon lemon juice
½ teaspoon lemon zest
Wet:
1/3 cup of yogurt (I use non fat Greek yogurt)
¼ cup 2% milk
1/3 cup oil
1 large egg
¾ cup of granulated sugar
lemon juice and zest (2 lemons)
Dry:
1 ¼ cup of flour
1 teaspoon baking soda
1 teaspoon of baking powder
1 cup blueberries
Instructions
-zest then juice 2 lemons
-spray and flour your pan
-make lemon yogurt glaze, you can put it in a piping bag, ziplock bag or just spoon it on later
-make your batter, combine wet ingredients
-sift in dry ingredients
-add blueberries
-pour into you greased and floured pan
-bake for 35-45 min at 350 degrees.
-let the cake completely cool before attempting to remove it from the pan
-glaze, garnish with blueberries (if you didn’t snack on them all) and serve!
PS: this cake chilled on a hot summer day is really nice too
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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