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How To make Lemon Blueberry Cake
2 tb Cornmeal
2 c Unbleached pastry flour
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/4 ts Salt
1 1/2 c Sugar
1/4 c Fresh squeezed lemon juice
Zest from 2 lemons, minced Lemons; minced zest only 1/4 c Canola oil
1 Egg
2 Egg whites
2/3 c Low fat butter milk
1 tb Vanilla extract
3 c Blueberries
Preheat oven to 350 degrees. In a large mixing bowl, combine dry ingredients, set aside. Add remaining ingredients, except blueberries, to the dry mixture, one at a time, stirring constantly until combined and smooth. Gently fold in blueberries. Lightly spray or wipe a 7 x 11-inch baking pan with vegetable oil. Pour the batter into the pan and
bake for 45 minutes, or until toothpick inserted into the center comes out clean. Serve warm from the oven. Nutritional information per serving (15): 144 calories, 1.5g protein, 4g fat ( .5g saturated), 26g carbohydrates, 13mg cholesterol, 229mg sodium Exchanges: 1 fruit, 1 bread Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
How To make Lemon Blueberry Cake's Videos
The Best Vegan Lemon Blueberry Cake- Refined-Sugar-Free, Oil-Free, Gluten-Free
Lemon-Blueberry Cake
INGREDIENTS
Dry Ingredients:
2 cups almond flour
1 ¼ cups oat flour (I use organic glyphosate-free oats that I grind in the blender)
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric
1 ½ cups fresh blueberries
Wet Ingredients:
½ cup lemon juice
1 cup pitted Medjool dates
1 cup plant-based milk
1 1/2 tsp vanilla extract
1 tbsp lemon zest
Blueberry Topping:
10 oz frozen wild blueberries
3 Medjool dates
2 tsp vanilla
Water to thin to a pourable consistency
Optional: ½ cup toasted desiccated coconut
INSTRUCTIONS
Preheat the oven to 350 F.
DRY INGREDIENTS
Combine all the dry ingredients in a bowl and whisk to combine.
WET INGREDIENTS
In a blender combine dates, plant milk, lemon juice, and vanilla extract. Blend until smooth. Whisk in zest.
FINISHING THE BATTER
Add the wet ingredients to the dry ingredients. Mix to combine. Add blueberries and mix just to combine.
Pour batter into a parchment-lined 9 pan.
GET IN THE OVEN
Bake for 20 minutes and reduce oven temperature to 325 F. Continue to bake for an additional 15 minutes, or until edges are browned and top it “firm” when pressed gently.
PREPARE BLUEBERRY TOPPING
Combine all the ingredients in a saucepan on medium low heat. Bring to a simmer for 15-20 minutes or until thick and glossy. Allow to cool. Blend until smooth, add water to adjust consistency.
FINISHING IT UP!
Allow the cake to cool in the pan until warm (about 20 minutes). Remove and pour blueberry sauce over top. Optionally sprinkle with toasted coconut. Enjoy!
Lemon Blueberry Cake
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Blueberry, lemon & ricotta olive oil cake
Blueberry LEMON POUND CAKE! Delicious with an Amazing Recipe!
Hello everyone ,today I'm sharing with you Delicious Blueberry Lemon Pound Cake. Easy Recipe Homemade . How to Make Blueberry Lemon Pound Cake step by step. Do you like LEMON CAKE? Leave me a comment if you make Homemade Blueberry Lemon Cake, and tell me what other cookies or desserts recipes you would like to see.
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❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make Delicious Blueberry Lemon Pound Cake
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???? Ingredients
120 g all-purpose flour
1/2 tsp baking powder
80 g unsalted butter
30 g vegetable oil
110 g caster sugar
1/4 tsp salt
2 eggs
1 tsp vanilla extract
60 g plain yogurt
1 tsp lemon zest
1 tbsp lemon juice (15 g)
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90 g icing sugar
15 g lemon juice
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How to bake
- Bake preheated oven at the 170 C for 40-45 minutes
**skewer inserted into the centre comes out clean**
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Make sure you pre-heat your oven
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❤️Thank you for watching ❤️
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????ส่วนผสม
แป้งเอนกประสงค์ 120 กรัม
ผงฟู 1/2 ช้อนชา
เนยสด 80 กรัม
น้ำมันพืช 30 กรัม
น้ำตาล 110 กรัม
เกลือ 1/4 ช้อนชา
ไข่ 2 ฟอง (เบอร์2)
กลิ่นวานิลลา 1 ช้อนชา
โยเกิร์ตรสธรรมชาติ 60 กรัม
ผิวเลม่อน 1 ช้อนชา
น้ำเลม่อน 1 ช้อนโต๊ะ (15 กรัม)
(ถ้าใช้มะนาวแป้น ลดเหลือ 2 ช้อนชา)
บลูเบอร์รี่ 100 กรัม
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หน้าไอซิ่ง
น้ำตาลไอซิ่ง 90 กรัม (ปรับลด-เพิ่มได้)
น้ำเลม่อน 15 กรัม (ถ้าใช้มะนาวแป้น ลดเหลือ 2 ช้อนชา)หรือชิมรสตามชอบ
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ในคลิปใช้พิมพ์บัตเตอร์เค้กเบอร์ 5
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วิธีการอบ
- อบไฟบน-ล่าง 170 องศา ไม่เปิดพัดลม 40-45 นาที
**เช็คสุก จากการเอาไม้แหลมจิ้มไปตรงกลาง หากเศษขนมที่ติดมาสามารถปั้นเป็นก้อนได้ คือสุกค่ะ **
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Lemon Blueberry Cake
This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting.
RECIPE:
Blueberry Cake with Lemon Cream Cheese Frosting
This is the blueberry cake I make when I want to go all out! It's always recieved with gasps of delight when the first slice is pulled out. :)
The crumb is soft and plush, infused with a subtle hint of lemon which goes so well with blueberries. The slight tang of cream cheese frosting is a perfect match for this cake and takes it over the top.
Stays fresh for 5 whole days.
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