Newmans Very Own Lemon Blueberry Cake With Lemon Sauce Recipes

NEWMANS VERY OWN LEMON BLUEBERRY CAKE WITH LEMON SAUCE

Steps:

• For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
• In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
• Stir in the lemon extract and the lemonade.
• In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
• Beat well after each addition- the batter should be smooth.
• Sprinkle the blueberries in the bottom of the prepared baking pan.
• Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
• Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
• For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
• Mix the warm water with the lemonade and stir into the batter, combining well.
• Over medium heat, cook and stir until the sauce is thick and bubbling.
• Remove from the heat and stir in the butter.
• Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
• Garnish with blueberries and a mint sprig.
• Serve hot or cold.

COCONUT BLUEBERRY CAKE WITH LEMON SAUCE

Steps:

• In a bowl combine the flour sugar,baking powder and salt. Beat the eggs, milk and oil;stir into dry ingredients just untill moistened.Fold in blueberries.
• Transfer to a greased 13 in x 9 in x 2in baking dish.sprinkle with coconut.
• Bake at 375 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean.
• In a small saucepan,combine sugar,cornstarch and lemon peel. gradually add water untill blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and lemon juice. Drizzle onto cake. Yum!

FRESH BLUEBERRY-LEMON CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
• Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
• Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
• Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
• Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.