Blueberry lemon cake - 7 recipes
Top rated Blueberry lemon cake recipes
Lemon Blueberries & Cream Cake
![Lemon Blueberries & Cream Cake](/media/0f/0e/bae63de33f29e937065b0bd266d19945d58c.jpg/tsp/lemon-blueberry-cake.jpg)
By á-49077
Fresh blueberries and lemons make this moist cake balanced in sweetness and brightness
- CREAM CHEESE FROSTING:
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 4 large eggs
- 2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons milk
- 1/4 cup plus 2 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 2 1/2 cups fresh blueberries, at room temperature, rinsed and drained well
- 12 ounces cream cheese, softened (1 1/2 packages)
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 3 cups powdered sugar
- Blueberries and lemon slices, for garnish (optional)
Lemon Blueberry Layer Cake
![Lemon Blueberry Layer Cake](/media/cf/1c/77d41be8e1b5044b8ed48046f03de3b71b6f.jpg/tsp/lemon-blueberry-layer-cake.jpg)
By á-7590
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray
- CAKE
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon vanilla extract
- 3 cups (375g) all-purpose flour, careful not to overmeasure
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- zest + juice of 3 medium lemons*
- 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
- 1 Tablespoon all-purpose flour
- CREAM CHEESE FROSTING
- 8 ounces (224g) full-fat cream cheese, softened to room temperature
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3.5 cups (420g) confectioners' sugar
- 1 - 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon vanilla extract
- pinch salt
Easy Blueberry-Lemon Pound Cake
![Easy Blueberry-Lemon Pound Cake](/media/8e/b1/97d05f64ff0fa48c79a58d8a31d62f973359.jpg/tsp/blueberry-lemon-pound-cake.jpg)
By msippigrl
Moist, dense and chocked full of fresh berries and a hint of lemon
- 1 stick (1/2 cup) butter, softened (I used salted)
- 2 cups sugar
- 3 extra-large eggs, room temperature
- 1 tablespoon grated lemon zest (from 1 lemon)
- 1/4 teaspoon lemon extract or 2 teaspoons fresh lemon juice, optional (I used lemon juice)
- 3 1/2 cups all-purpose flour (spooned lightly into measuring cup then leveled off with a knife)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups fresh blueberries, rinsed and dried on paper towels
- 1 cup whole milk (or buttermilk)
Blueberry Lemon Cake
![Blueberry Lemon Cake](/media/31/81/1483ae16ed14632afd1318a0d7aadb4224e6.jpg/tsp/blueberry-lemon-cake.jpg)
By á-595
Poundcake
- For the cake
- 1/3 cup milk
- 6 large eggs
- 1 1/2 tablespoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 1/4 teaspoons salt
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 1/4 cup freshly grated lemon zest
- 3 cups picked over blueberries, tossed with 1 1/2 tablespoons flour
- For the syrup
- 1/3 cup fresh lemon juice
- 1/2 cup granulated sugar
Lemon Blueberry Cake
![Lemon Blueberry Cake](/media/1e/42/ea07732b45354700c56e55fd12095d7d332b.jpg/tsp/lemon-blueberry-cake.jpg)
By JimMac, www.rovingculinarian.com
Lightly butter a 9-inch springform pan and line the bottom with parchment
- 2 large eggs
- 1 cup (210 grams) granulated sugar
- 1 cup (8 oz) sour cream***
- 1/2 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups (260 grams) all-purpose flour*
- 2 tsp baking powder
- 1 medium lemon (zest and juice), divided
- 1/2 Tbsp corn starch
- 16 oz (450g) fresh** blueberries
- Powdered sugar to dust the top, optional
Blueberry Lemon Dump Cake
![Blueberry Lemon Dump Cake](/media/9b/9d/b6b7d0de098f525a3dfd0134d9d6957ead01.jpg/tsp/blueberry-lemon-dump-cake.jpg)
By á-46334
1.Preheat oven to 350 degrees F
- 5 cups frozen blueberries
- 1/2 cups sugar
- zest from half lemon
- juice from half lemon
- 1 lemon cake mix
- 1 stick butter cut in pats
Blueberry Lemon Pound Cake
![Blueberry Lemon Pound Cake](/media/5c/08/600b2d9f853a7e71a7dfe6ece217bfbe963f.jpg/tsp/blueberry-lemon-pound-cake.jpg)
By WaffleCrumbs
adapted from Cooking Light, 1998 (I used full fat cream cheese and a bundt pan)
- 1 3/4 cups granulated sugar
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 3 large eggs
- zest of 1 lemon (about 1 T.)
- 1/4 cup freshly squeezed lemon juice
- 2 t. vanilla
- 3 cups all purpose flour, divided
- 2 cups fresh blueberries
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 8 oz. carton non fat lemon yogurt (or vanilla if no lemon)
- Cooking spray
- 1/2 cup sifted powdered sugar
- 4 t. lemon juice
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