Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup 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
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Lemon Blueberry Bread - Super Easy Breakfast Bread. Written Recipe in Description
INGREDIENTS:
1/3 cup softened butter
1 cup granulated sugar
2 large eggs (room temparature
2-3 tbs lemon juice
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
2 tbs lemon zest
1 tbs orange zest
1 tsp vanilla extract
1/2 cup milk
1 cup blueberries (fresh or frozen)
Lemon Cream cheese Glaze
2 tbs Softened butter
2 oz softened cream cheese
1 tsp vanilla extract
1/2 cup powdered sugar
3 tbs milk
(Double the ingredients if you want more Glaze)
Bake in 350F for 16-17 minutes
If you're sick of having banana bread and are looking for another delicious but very easy to make bread then look no further! Lemon Blueberry Bread is perfect for the end-of-summer blueberries and bright, citrusy lemons! Make this recipe as a bread or muffins. Either way, it’s delicious toasted or sliced and served with coffee, tea, or a big glass of milk!
I’m Cynthia and I post new amazing baking videos twice a week. Make sure you like this video and subscribe for more like it!
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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.
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Incredible 1 Hour Vegan Lemon Blueberry Bread
Quick breads are the best because, well, they are quick. Which makes it perfect for busy weeks ahead! You will LOVE the taste of this lemon and blueberry flavor together!
Perfect for spring holidays, brunches, snacks and just because!
Soft, fluffy, and the perfect ratio of sweet and tart!
Allergens: Can be Top 8 Allergen Free
★Recipe ★
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Copycat Starbucks Lemon Cake! Recipe tutorial #Shorts
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this Starbucks Style Lemon Cake! I love the quick stop at Starbucks so I thought I would have a go at a Starbucks style lemon cake.
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
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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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