I made this cake to bring to my in-laws on Easter. Wrap securely to prevent freezer burn and store in the freezer up to 3 months. I am going to make this cake for a family birthday. Great recipe and loved by the whole family! Lemon Blueberry Bundt Cake – A Recipe You’ll Make More Than Once. The cream cheese frosting goes onto the cake so easily, so it’s a really simple cake to decorate. No reason ..except it looks a little fake. Poke holes all over warm cake using a skewer or fork. they’re phenomenal cooks so they judge everything but they actually LOVED it. Thanks for sharing! Thanks for sharing!! 1 cup unsalted butter, room temperature, plus more for baking pan, 2 1/2 tablespoons freshly grated lemon zest, (3 large lemons), 2 1/2 tablespoons freshly squeezed lemon juice, (2 lemons), 1/2 cup freshly squeezed lemon juice, (4 lemons), 3 tablespoons freshly grated lemon zest, (3 lemons). This recipe is super easy. Make the cake… Hi! Preheat oven to 350ºF. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. I've been using it for nearly 20 years and it never fails to impress. Read full disclosure policy here. Generously frost cake with whipped cream cheese frosting. Poke holes in warm cake for lemon drizzle glaze to soak in and pour the glaze over. Would love to make this recipe but the version I see doesn't have the measures for the salt yogurt and soda. Thank you so much for sharing this wonderful recipe, Great tip Gretchen! We haven’t tested this with any butter substitutes, Mary. This cake was delicious. I found that the cakes needed much longer to bake than indicated. Can I use this same recipe for the 6in cake? Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. Fold whipped cream into cream cheese mixture. Hi Karen, I freeze things in pyrex all the time without a problem. Information is not currently available for this nutrient. Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. All the essential dishes are here, just on a smaller scale. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 … Another trick you can do is just sprinkle the blueberries on top and not stir them into the batter. I just use regular milk and cream and it turns out pretty good. Hi Sally! Add sugar and beat for 2 to 3 minutes until fluffy. I had a lot of leftover blueberry pie filling that we used to spoon over the slices of cake. Prick the surface numerous times with a toothpick. All can be made in 45 minutes or less. If you try anything let us know how it goes! Am I supposed to measure the flour and then sift or sift then measure for this cake? It was really easy and delicious. Just a heads up for anyone else using this recipe. We just did as another reviewer suggested and served leftover filling on the side. From which platforms to use and the best books to read, bibliophiles share their advice. Preheat the oven to 325 degrees.with the rack in the center. https://www.tasteofhome.com/recipes/lemon-blueberry-pound-cake Preheat oven to 350°F (177°C). Freeze for up to 2 months. The lemon flavor was mild but not overpowering. Can’t wait to try it☺️ Just one doubt though, Could I use dried blueberries instead of fresh because only these are available where I stay. Would there be a flavor difference? I also recommend tossing the blueberries in a little flour too– this is extra insurance they don’t sink! There are bundt cakes, sheet cakes, layer cakes, ones from scratch, or using a box cake mix. Place 1 cake on a plate; top with blueberry pie filling. Thanks Gretchen! It went down a treat. If you love to bake, you’ve inevitably stumbled across a Lemon Blueberry Cake recipe or … This lemon blueberry cake recipe is made in a 9×13 inch pan, so it’s much easier than making a layer cake. Once it’s set out at room temp is when you can put the fresh blueberries and lemon on. Total Carbohydrate Great recipe! When the cake comes out of the oven mix together the lemon glaze. I was worried it was going to be too lemony, but it was just right! In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Heat oven to 350°F Butter a 12-cup bundt pan. Hi Tanya, we haven’t tested this recipe using egg substitutes. Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture. Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix. To achieve the “look” Taylor wants, I emphasized that a buttercream frosting would be better to work with. ) I assembled the cake …Three 9″ layers on bottom, and using dowels and cake cardboard, (then supporting) Two 6″ layers for the top (my husband was very happy to eat the other two remaining 6″ cakes!) My opinions are always my own. Hi Sally, Is there any substitute for butter in this recipe? Cover leftover cake tightly and store in the refrigerator for up to 5 days. Cook 45 minutes. Yum. I made this yesterday for a family get-together, and it was soooo darn delicious. This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Print Pin Rate. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Leftover slices may also be frozen. Here’s my recipe for lemon cupcakes with blackberry cream cheese frosting – a reader favorite! In this special FREE series, I reveal my most powerful SECRETS to great baking. Cake was a little dry so I'd probably go with the previous commenter's suggestion of using applesauce vice vegetable oil. Very moist and delicious! We hope you love it! You can bake two layers and leave the batter for the third layer covered at room temperature to bake when the first two are finished. ♀️. The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and is topped with fluffy whipped cream cheese frosting.Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix.. BEST Lemon Blueberry Cake Recipe!. Tried to make it the other day and something went wrong. Even when I overcooked it slightly once it was still delicious. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes. With or without the fresh blueberries it is delicious. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Chocolate Potato Cake with Mocha Frosting, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Walmart Is Now Selling Cotton Candy Grape Juice, Do Not Sell My Personal Information – CA Residents, 2 cups fresh or frozen unsweetened blueberries. It's a delicious and beautiful cake. Transfer the pan to a wire rack to cool for 10 minutes. In a separate bowl whisk together flour, baking powder, and salt. The first week of every November is all about Thanksgiving Pies. The one question I have is if it’s possible to make it with a cake that is less dense? I made a double batch and it turned out very pretty. This is, without a doubt, one of my absolute favorite recipes to make! Fold into lemon cream cheese mixture. You saved Lemon Blueberry Cake to your. Your daily values may be higher or lower depending on your calorie needs. I love the snow, but someone pass me a fork. They are not great for baked goods like cakes and brownies because they don’t heat evenly or insulate enough. Your email address will not be published. Yes, this cake freezes great. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Cream together butter and sugar until very light and fluffy, about 4 minutes. Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. Except for the glaze and additional blueberries, I followed the recipe to the letter. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. When it’s time to eat it, thaw overnight in the refrigerator and then set out for a few hours before serving at room temp. Hi Clarissa, You can use 8 inch pans without changing the recipe – your layers will be a little bit thicker so may take an extra minute in the oven.