Lemon Blueberry Lava Cake Recipes

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LEMON BLUEBERRY SNACKING CAKE



Lemon Blueberry Snacking Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 21

1 1/4 cups fresh blueberries
1 tablespoon lemon juice
1 tablespoon granulated sugar
Nonstick cooking spray, for the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup whole milk, at room temperature
1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons)
1 tablespoon vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
Lemon Cream Cheese Frosting, recipe follows
3/4 cup fresh blueberries
8 ounces cream cheese, at room temperature
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
  • For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
  • Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
  • Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
  • With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
  • Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
  • Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
  • Slice and serve immediately or cover and leave at room temperature until ready to serve.
  • Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

LEMON BLUEBERRY LAVA CAKE



Lemon Blueberry Lava Cake image

This is a beautiful summer adaptation of the decadent chocolate lava cake! It takes a little work but it's well worth it in the end!

Provided by battgirl6

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 14

½ pound fresh blueberries
½ cup white sugar
½ cup white chocolate chips
¼ cup unsalted butter
3 tablespoons white sugar
2 eggs
1 egg yolk
½ vanilla bean, split, seeds scraped out and reserved
¼ cup lemon juice
3 tablespoons all-purpose flour
½ pound fresh blueberries
½ cup white sugar
½ cup water
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease twelve 4-ounce ramekins.
  • Stir 1/2 pound blueberries and 1/2 cup white sugar together in a saucepan over medium heat until hot and bubbly, 5 to 10 minutes. Remove from heat and cool until slightly thickened.
  • Melt the white chocolate and butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; remove from heat.
  • Beat 3 tablespoons white sugar, eggs, egg yolk, and vanilla bean seeds together in a bowl with an electric mixer on high speed until light and fluffy, about 8 minutes. Add lemon juice and beat until combined.
  • Beat white chocolate mixture and flour into egg mixture on high speed until batter reaches a thick, mousse-like consistency, 4 to 6 minutes. Pour batter into prepared ramekins to fill about 3/4 full. Spoon 2 tablespoons blueberry mixture into the center of each ramekin, poking down blueberry filling into the batter. Place ramekins on a baking sheet.
  • Bake cakes in the preheated oven until puffed, golden, and is hot in the blueberry center, 10 to 12 minutes. Remove cakes from oven and immediately flip each onto a plate to remove cake from ramekin.
  • Stir 1/2 pound blueberries, 1/2 cup white sugar, and water together in a saucepan; bring to a simmer and cook, stirring occasionally, until sauce is reduced by half and has a syrupy consistency, 10 to 15 minutes. Pour sauce over warm cakes and dust each with confectioners' sugar.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 33.3 g, Cholesterol 59.8 mg, Fat 7.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 4.4 g, Sodium 21.6 mg, Sugar 29.8 g

LEMON BLUEBERRY CRUNCH CAKE



Lemon Blueberry Crunch Cake image

Lemon and blueberry are one of my favorite flavor combos. They really pop in this yummy sweet-tart cake. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Time 1h30m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
3/4 cup buttermilk
1 cup unsalted butter, softened
2-1/2 cups granulated sugar
1/3 cup grated lemon peel
3 cups plus 2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup lemon juice
1 teaspoon vanilla extract
10 crushed Girl Scout Lemonades™ cookies
1 cup fresh blueberries
GLAZE:
2 cups confectioners' sugar, sifted
3-1/2 tablespoons lemon juice
1 teaspoon grated lemon peel
Additional crushed Girl Scout Lemonades™ cookies, optional

Steps:

  • Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.

Nutrition Facts : Calories 450 calories, Fat 15g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 261mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON BLUEBERRY COFFEE CAKE RECIPE BY TASTY



Lemon Blueberry Coffee Cake Recipe by Tasty image

This bright and fruity coffee cake is bursting with fresh whole blueberries, and lemony accents. A crunchy, buttery streusel serves as the topping, and it's finished with a generous drizzling of lemon-flavored icing.

Provided by Tasty

Categories     Breakfast

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

nonstick cooking spray, for greasing
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup all purpose flour
¼ cup unsalted butter, cut into small pieces, room temperature
1 cup fresh blueberry
1 ½ cups all purpose flour, divided, plus 1 tablespoon
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup whole milk, room temperature
1 ½ cups powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon whole milk, plus more as needed

Steps:

  • Preheat the oven to 350°F (180°C). Grease an 8½ x 4½-inch (20 cm x 11 cm) loaf pan with nonstick spray. Line the pan with a piece of parchment paper so there's overhang on both of the long sides.
  • Make the streusel topping: In a medium bowl, combine the granulated and brown sugars, flour, and butter. Mix together with a fork or with your fingers until crumbly and the butter is broken down into pea-sized pieces, being careful not to overmix. Set aside.
  • Make the coffee cake: Add the blueberries to a medium bowl and toss with 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the pan while baking. Set aside.
  • In a large bowl, whisk together the remaining 1½ cups (155 G) flour, the baking powder, and salt.
  • In a separate large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. Add the eggs, 1 at a time, making sure the first egg is fully incorporated before adding the next. Mix in the vanilla, lemon juice and zest, and milk until fully combined.
  • Add the dry ingredients to the wet ingredients and mix on low speed until fully combined. Add the blueberries to the batter and carefully fold with a rubber spatula to incorporate.
  • Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the top.
  • Bake the coffee cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake bakes, make the lemon glaze: In a medium bowl, whisk together the powdered sugar, lemon zest, lemon juice, and 1 tablespoon of milk until the sugar is dissolved. Add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
  • Let the cake cool in the pan for 10-15 minutes, then use the parchment sling to remove the cake from the pan. Drizzle the cake with the glaze before slicing with a serrated knife and serving.
  • Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 81 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, Sugar 56 grams

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