Blueberrylemonpicniccake Recipes

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LEMON CUPCAKES WITH FRESH BLUEBERRY BUTTERCREAM



Lemon Cupcakes with Fresh Blueberry Buttercream image

These Lemon Cupcakes with Fresh Blueberry Buttercream are a must bake this Summer!

Provided by Ashley Manila

Categories     Dessert

Time 1h

Number Of Ingredients 18

1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon lemon extract
2 teaspoons finely grated lemon zest
1 large egg plus one egg yolk, at room temperature
1 and 1/2 tablespoons fresh lemon juice
1 and 1/2 cups blueberries, fresh or frozen, if using frozen don't thaw
2 tablespoons lemon juice
2 sticks (8 ounces) unsalted butter, VERY soft
1/2 teaspoon salt
3 1/2 cups confectioners sugar (more if needed), sifted
1 tablespoon heavy cream (more if needed)
1/4 cup fresh blueberries, for decorating (optional)

Steps:

  • Preheat oven to 350 degrees (F). Line a 12 mold cupcake tin with paper liners and set aside.
  • In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds. Add in the sugar, lemon extract and lemon zest and beat until well combined. Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds). Add 1/2 of the sour cream and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lemon juice.
  • Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.
  • In a small saucepan combine blueberries and lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 10 minutes. Remove from heat. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using. If you'd like to have enough blueberry puree to drizzle on the cupcakes, double this recipe and set half aside for decorating.
  • Once the blueberry puree has cooled, place the softened butter in a large bowl or in the body of a stand mixer. Using a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes.
  • Add in a 1/4 cup of the blueberry puree and beat until completely combined; about 1 minute (don't worry if the mixture looks weird at this point).
  • Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes - this thickens up the frosting and makes it nice and fluffy.
  • Frost cooled cupcakes as desired.

LEMON BLUEBERRY CUPCAKES



Lemon Blueberry Cupcakes image

Deliciously simple lemon blueberry cupcakes topped with cream cheese frosting. They're sweet, fluffy, and make any day feel like summertime!

Provided by Sally

Categories     Cupcakes

Time 2h40m

Number Of Ingredients 17

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 Tablespoon lemon zest (about 3 lemons)
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk or buttermilk, at room temperature
1/4 cup (60ml) lemon juice (about 2 lemons)
1 cup (115g) fresh or frozen blueberries, tossed in 1 Tablespoon flour
8 oz (224g) full-fat block cream cheese, softened to room temperature
1/4 cup (60g) unsalted butter, softened to room temperature
2 cups (240g) confectioners' sugar
1 teaspoon pure vanilla extract
pinch salt
optional: lemon slices and extra blueberries for garnish

Steps:

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipes yields about 15 cupcakes, so you'll have a 2nd batch.
  • Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, and then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and then turn the mixer on low speed and slowly pour in the milk and lemon juice. Beat until just combined. Fold in the floured blueberries. Do not overmix.
  • Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners' sugar, vanilla extract, and salt and beat on low speed for 30 seconds, then turn the mixer up to medium-high speed and beat for 2 full minutes. Taste and add an extra pinch of salt if desired. If you plan to frost intricate designs with this frosting, refrigerate it for at least 20 minutes first.
  • Frost cooled cupcakes and top with optional garnish, if desired. I used Ateco #808 piping tip in the pictured cupcakes. You could also use a small icing spatula. Refrigerate decorated cupcakes uncovered for at least 20 minutes to help set the frosting before serving.
  • Cover and store leftover cupcakes in the refrigerator for up to 5 days. A cupcake carrier makes storing and transporting easy.

LEMON BLUEBERRY BUNDT CAKE



Lemon Blueberry Bundt Cake image

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.

Provided by Nellie

Categories     Dessert

Time 1h25m

Number Of Ingredients 17

2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice (about 2 large lemons)
2 tablespoons lemon zest (about 2 large lemons)
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries (mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour)
1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cups lemon juice
pinch salt
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour a bundt pan.
  • Mix together the flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter and sugar on medium-high for about 3 minutes.
  • Add your eggs 1 at a time, beating after each addition.
  • Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
  • Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
  • Gently fold in the blueberries.
  • Spread the batter into the prepared bundt pan.
  • Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)

Nutrition Facts : Calories 533 kcal, Carbohydrate 82 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 247 mg, Fiber 1 g, Sugar 57 g, ServingSize 1 serving

BLUEBERRY LEMON PICNIC CAKE



Blueberry Lemon Picnic Cake image

I have been making this cake from Canadian Living for more years than I care to mention and always get compliments and requests for the recipe. I don't just make it for picnics, either!

Provided by Irmgard

Categories     Dessert

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 13

3/4 cup butter, softened
1 cup granulated sugar
4 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
2 teaspoons lemon rind, grated
1 teaspoon vanilla
2 cups blueberries
1/2 cup granulated sugar
2 tablespoons lemon juice

Steps:

  • In a large mixing bowl, beat the butter until creamy.
  • Gradually beat in the sugar, beating until the consistency of thick whipped cream.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Stir together the flour, baking powder, salt and nutmeg.
  • Stir into the creamed mixture alternately with the milk.
  • Stir in the lemon rind and vanilla.
  • Fold in the blueberries.
  • Spread in a greased 9" x 13" cake pan.
  • Bake in a 350 degree F oven for 40 to 45 minutes or until golden and the cake tester inserted in the centre come out clean.
  • Let stand in the pan for 5 minutes.
  • If making the glaze, stir together the sugar and lemon juice.
  • Let it stand for 20 minutes.
  • Spoon over the warm cake and spread evenly.
  • Let cool completely in the pan on a rack.

Nutrition Facts : Calories 321.3, Fat 13.8, SaturatedFat 8.1, Cholesterol 93.9, Sodium 318.6, Carbohydrate 45.6, Fiber 1.2, Sugar 27.7, Protein 4.9

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