How To make Blueberry Citrus Cake
1 Boxed Lemon Cake Mix
1/2 Cup Orange Juice
1/2 Cup Water
1/3 Cup Oil
3 Eggs
1 1/2 Cups Fresh Or Frozen Blueberries
1 Tablespoon Orange Zest
Freshly Grated
1 Tablespoon Lemon Zest :
Freshly Grated
***Citrus Frosting*** 1 3 Oz Pkg Cream Cheese Softened
1/4 Cup Butter :
Softened
3 Cups Powdered Sugar
2 Tablespoons Orange Juice Freshly Squeezed
1 Cup Whipping Cream
2 Tablespoons Orange Zest :
Freshly Grated
1 Tablespoon Lemon Zest -- Freshly Grated
Preheat oven to 350. Grease and lightly flour 2 8" or 9" round cake pans. In a large bowl blend cake mix, eggs, oil, water and orange juice. Once blended beat on medium speed 2 full minutes. Gently fold in blueberries. Pour into pans and bake 30-35 minutes or til done. Cool on rack for 10 minutes, then invert on rack (blueberry side up) and cool completely.
For frosting: Blend butter and cream cheese till fluffy. Beat in powdered sugar and orange juice. In a separate bowl beat the whipping cream till soft peaks form. Blend whipped cream into frosting and add grated zest. Beat til combined and frost cake as you would normally frost a 2 layer cake. (Blueberry side of layers should be up)
How To make Blueberry Citrus Cake's Videos
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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Blueberry Lemon Cake ????????Vintage Baking ????
Sometimes you just want to create something beautiful. And cakes really can be. They also tend to end up as quite delicious, and serve as one of the most loving gifts one can give.
Blueberry Lemon Cake
Ingredients
1/2 cup butter (1stick-113 g)
1/2 cup coconut oil ( 113 g)
1 1/4 cup granulated sugar (275 g)
3 eggs
1 tbsp lemon zest
1/4 cup lemon juice (60 ml)
Vanilla and lemon extract
3 cups flour (390 g)
2 tsp baking powder
Pinch of salt
1 cup buttermilk
2 1/4 cup fresh blueberry
For the Blueberry Glaze:
2 cups powdered sugar
2-3 tbsp blueberry juice (from 1/2 cup blueberries)
Lemon extract
Instructions
In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.
Preheat the oven to 350F. Butter and flour an 8-inch (20-cm) springform pan.
In a medium bowl, whisk together the dry ingredients (the remaining flour, salt, and baking powder) until combined well.
In a large bowl, add room temperature butter, coconut oil, and sugar and mix until creamy, light, and fluffy.
Add the eggs one by one and mix until combined.
Add vanilla, lemon extract, lemon juice, and lemon zest and mix well until combined.
Add the flour mixture and buttermilk to this mixture, and mix until they are completely combined. (Add them slowly; add a little flour mixture then a little buttermilk and repeat).
Add the flour-dusted blueberries, and using a wooden spoon or spatula gently fold them into the batter.
Pour the batter into the prepared pan and add some fresh blueberries on top.
Bake for about 50-60 min. (Don’t forget to make a toothpick test before removing it from the oven).
Remove from the oven and cool well.
Using a mortar, mash 1/2 cup blueberries, and using a strainer, strain its juice.
In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice (if it is too thick add one more tbsp juice until it is pourable).
Pour the glaze over the cake and serve with tea or coffee.
Bon Appétit, Buen Provecho, and Afiyet Olsun!
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Beautiful Lemon Bundt Cake
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LEMON BLUEBERRY POUND CAKE [VEGAN] | PLANTIFULLY BASED
Hi everyone! Today we are FINALLY making a new dessert recipe. This lemon blueberry pound cake is just perfect for summer. It is light, sweet, fluffy and I know you will love it.
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INGREDIENTS (please do not copy and paste these ingredients and post them elsewhere)
Cake
½ cup vegan butter (112g)
1 cup organic cane sugar (200g)
¼ cup nondairy milk (60ml)
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 lemon, zest and juiced
1 ½ teaspoons baking powder
2 cups all-purpose flour (240g)
½ cup vegan sour cream (120g)
1 cup blueberries (190g)
Glaze
½ cup powdered sugar (60g)
1 ½ teaspoons nondairy milk
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Easy Lemon Cheesecake Blueberry Trifle | with no-bake instructions!
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Trifles are one of my favorite desserts because they’re so easy to make and even easier to serve! This summery, easy lemon blueberry trifle is so stunning and delicious! It’s made with layers of buttery lemon pound cake brushed with limoncello, layered with homemade lemon curd, blueberry preserves, fresh blueberries, and a zesty and creamy lemon cheesecake filling. Every bite of this lemon trifle is bursting with zesty and fruity flavor! Plus, check out my instructions for making this a no-bake dessert.
Get the full recipe here:
Lemon Pound Cake:
Lemon Curd:
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Contents of this video:
00:00 Introduction
00:59 Making Lemon Filling
02:59 Lemon Cake & Lemon Curd details
03:44 Cutting the Cake
04:18 Assembling the Trifle
06:30 Garnishing the Top
06:58 Serving the Trifle
07:28 Taste Test
#dessert #easyrecipe #tatyanaseverydayfood #blueberry #lemon #trifle #nobake
BEST EGGLESS LEMON SPONGE CAKE RECIPE | SOFT, NO EGG, NO BUTTER LEMON CAKE with lemon frosting
How many of you like lemon desserts? Personally, I LOVE them! If you haven’t tried a lemon cake yet, you must make it now! This recipe is super super simple and the cake turns out incredibly light and fluffy!
You won’t believe this cake is #Eggless because it’s so soft!
#EgglessBaking #LemonCake
You can also make this cake in the microwave on convection mode by baking it at 180C for 22-25 minutes.
You can also make it in a cooker!
If you want to make this cake with eggs, you can use 2 eggs in place of the yogurt.
INGREDIENTS-
1 +1/2 cup (180g) all purpose flour (maida)
½ teaspoon (3g) baking soda
1 teaspoon (4g) baking powder
1 teaspoon (2g) lemon zest
¾ cup (180mL) vegetable oil
1 + ½ cup (300g) castor sugar
1 cup (285g) yogurt/ hung curd
½ teaspoon vanilla extract
5 tablespoon (75mL) lemon juice
½ cup (120mL) milk
CREAM CHEESE FROSTING-
You can buy veggie clean online-
It is certified by Indian & International experts or Recommended by Chefs & Nutritionists. The best part? You get 40 washes in just Rs 99! #Bake WithShivesh #TheRightWayToClean #VeggieClean