Meyer Lemon Blueberry Sour Cream Cake Recipes

MEYER LEMON-BLUEBERRY CAKE

Steps:

• Preheat oven to 350°F with rack in the middle position. Coat a 12-cup Bundt pan with baking spray. Whisk together flour, baking soda, and salt in a bowl.
• eat butter and 2 cups sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition and occasionally stopping the mixer and scraping down the sides of the bowl. Reduce mixer speed to low and beat in flour mixture until incorporated. Beat in sour cream and lemon zest. Fold in blueberries. Transfer to prepared pan.
• Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack.
• Combine lemon juice, 2 tablespoons water, and remaining 1/4 cup sugar in a small saucepan. Bring to a simmer; cook until sugar is dissolved. Brush over hot cake. Serve warm or at room temperature with lemon curd, if desired.

MEYER LEMON & BLUEBERRY SOUR CREAM CAKE

Steps:

• Preheat your oven to 350 degrees.
• In your Kitchen Aid Mixer, cream the softened butter and the sugar until light and fluffy.
• Add one egg at a time, beating well after each addition.
• Add the lemon zest, lemon juice and vanilla and mix well.
• Add the sour cream and mix until well blended.
• Sift the flour, powder, soda and salt into a medium sized bowl and slowly add it to the mixture until well blended.
• This batter is thick, so don't worry ????
• Remove the mixing bowl from the Kitchen Aid and gently stir in the fresh blueberries by hand, being careful not to squish them.
• Pour the batter in to a well greased bundt cake pan evenly and bake for 60-70 minutes (do not over bake) or until a tooth pick inserted in to the cake comes out clean.
• Cool for 15 minutes, then carefully shake the pan to loosen the cake and turn onto a serving plate to continue cooling.
• Whisk together the lemon juice and confectioners sugar (1/4 cup at a time) in a small sauce pan until no lumps remain. I like to make mine over low heat.
• Whisk in the vanilla extract.
• When the glaze cools and the cake has cooled, pour over the cake. (you can use as little or as much glaze as you like)
• Slice and serve.
• We have enjoyed this cake warm and room temperature and it is very tasty either way.
• Serves 12.
• Enjoy!
• You can even freeze left over pieces individually for later. Just let sit at room temperature for a half and hour or warm in the microwave for 10 seconds.

BLUEBERRY-SOUR CREAM POUND CAKE WITH LEMON CREAM

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
• Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.