Lemon Blueberry Cake with Cream Cheese Frosting
The most delicious lemon blueberry cake with cream cheese frosting! Tangy, tender lemon cake with pockets of jammy blueberries, and amazing frosting. Full of bright and refreshing flavors! This is a perfect spring dessert and Easter cake.
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Super Moist Blueberry Loaf Cake
How to make a foolproof velvety and moist Blueberry Loaf Cake. Still moist for days or even from the fridge. This is the only loaf cake recipe you'll ever need.
Here's what you'll need:
1 tsp vinegar
1/2 cup milk (125ml)
1 cup sugar (200g)
1/2 cup softened butter (115g)
1 tbsp oil (15ml)
2 eggs
1 tsp vanilla (5ml)
2 tsp lemon extract/juice (10ml)
1 and ½ cup all purpose flour (190g)
1 and 1/2 tsp baking powder (7g)
1/2 tsp salt (3g)
1 cup blueberries (fresh or frozen)
Glaze: (optional)
1/3 cup icing sugar (50g)
1 tbsp lemon juice (15ml)
Food for the soul:
Revelations 21:4 He will wipe every tear from their eyes. There will be no more death' or mourning or crying or pain, for the old order of things has passed away.
#blueberry
#moistcake
#savoreasy
Iced Lemon Pound Cake
#Shorts #IcedLemonPoundCake
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Blueberry Lemon Pound Cake Recipe | How Tasty Channel
Blueberry and Lemon are the perfect summer match for a refreshing cake. The batter litterally melt in your mouth and the blueberries make the cake so moist! Frosted with an irresistible lemon glaze, this cake is so delicious and easy to make…you will love it!
TIP:
I've used fresh Blueberries, then I've frozen them before use them.
You can use fresh Blueberries, but if you freeze them, oil and dust with flour, they will not sinking at the bottom of the cake.
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►EGGLESS BLUEBERRY LEMON CAKE:
►BLUEBERRY LEMON MUFFINS BAKERY-STYLE:
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►LEMON MERINGUE PIE:
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Lemon Blueberry Cake ???? + Cream Cheese Frosting
❤️SUBSCRIBE Homemade Lemon Blueberry Cake w/ Cream Cheese Frosting! It’s so great to be back posting videos after my “interesting August” (read about it on the link below)
I thought I’d bid August farewell by finally getting back into the kitchen and creating this fantastic lemon blueberry cake! Lemons + blueberries make me so happy ???? and this cake does not disappoint! I made a second one to put in the freezer for days when we want something sweet but didn’t feel like baking. Well, that cake never made it to the freezer! We nailed it…again! ????????♀️
You’ll understand once you make and taste this lemon blueberry cake! It’s like eating a moist & fluffy lemon-flavored blueberry muffin and that cream cheese frosting takes the cake!
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The Brightest and Freshest Lemon Blueberry Cake
This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing.
Recipe:
Frosting:
Ingredients
3 cups all-purpose flour (375g)
1 ½ cups granulated sugar (300g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter, softened and cut into 8 pieces (113g)
½ cup canola or vegetable oil (120ml)
¾ cup buttermilk (180ml)
2 Tablespoons lemon zest (zest lemons before squeezing)
¼ cup lemon juice (fresh-squeezed preferred) (60ml)
4 large eggs, room temperature preferred
½ teaspoon vanilla extract
2 ½ cups blueberries (12 oz)
1 batch lemon frosting or preferred frosting
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Instructions
00:00 Introduction
00:22 Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
00:27 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
00:49 Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
01:47 While mixing on low-speed, slowly drizzle in oil.
02:24 In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
04:23 With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
04:43 Use a spatula to stir in blueberries.
04:54 Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
06:17 Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
06:37 Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).
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