Newmansveryownlemonblueberrycakewithlemonsauce Recipes

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VERY LEMON CAKE WITH LUSH LEMON FROSTING



Very Lemon Cake With Lush Lemon Frosting image

Make and share this Very Lemon Cake With Lush Lemon Frosting recipe from Food.com.

Provided by Tarbean

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 16

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 tablespoon grated lemon peel
3 eggs
2/3 cup whole milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
8 ounces pkg cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup lemon curd
2 tablespoons grated lemon peel
4 cups powdered sugar

Steps:

  • Heat oven to 350. Spray 13x8 pan with cooking spray. Whisk flour, baking powder & soda, and salt in medium bowl.
  • Beat 3/4 c butter and sugar in large bowl at medium speed 4 minutes or until light and fluffy. Beat in 1 Tbs lemon peel. Add eggs one at a time, beating well after each addition. Combine milk, lemon juice and vanilla in small bowl. At low speed, beat in flour mixture in 3 parts alternately with milk mixture just until blended, beginning and ending with flour mixture.
  • Spread batter in pan. Bake 35-40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
  • Beat cream cheese, 1/2 cup butter, lemon curd and 2 Tbs lemon peel at medium speed 2 minutes or until smooth. Slowly add powdered sugar; beat 2 minutes or until light and fluffy. Spread frosting over cake. Cover and refrigerate. Serve at room temperature. Store in refrigerator.

Nutrition Facts : Calories 296.5, Fat 13.8, SaturatedFat 8.5, Cholesterol 62.9, Sodium 146.1, Carbohydrate 41.3, Fiber 0.4, Sugar 32.6, Protein 2.9

UPSIDE-DOWN BLUEBERRY-LEMON CAKE



Upside-Down Blueberry-Lemon Cake image

This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon unsalted butter, plus more for the pan
2/3 cup sugar
3 cups blueberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3/4 cup milk
1/4 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.

COCONUT BLUEBERRY CAKE WITH LEMON SAUCE



Coconut Blueberry Cake With Lemon Sauce image

My son requested a dessert with blueberries. After sifting through my cookbooks I found this from one of my older Taste of Home magazines. I replaced the oil with applesauce. We all loved it. I hope you enjoy it too!

Provided by lolamydog

Categories     Dessert

Time 22m

Yield 1 cake, 12-15 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
1 1/2 cups blueberries (if using frozen blueberries do not thaw before adding to batter)
1 cup flaked coconut
1/2 cup sugar
4 1/2 teaspoons cornstarch
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 cup water
1 tablespoon butter

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!

Nutrition Facts : Calories 331.3, Fat 13.9, SaturatedFat 4.5, Cholesterol 40.6, Sodium 184.6, Carbohydrate 48.9, Fiber 1.3, Sugar 29.6, Protein 4.2

FRESH BLUEBERRY-LEMON CAKE



Fresh Blueberry-Lemon Cake image

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Provided by Catherine Fabre

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 15

1 teaspoon butter, or as needed
12 ounces fresh blueberries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
2 eggs
1 cup white sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons confectioners' sugar, or as needed

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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g

NEWMANS VERY OWN LEMON BLUEBERRY CAKE WITH LEMON SAUCE



Newmans Very Own Lemon Blueberry Cake With Lemon Sauce image

Anything the Newmans do is top quality. Although I have not tried this yet, it looks like a "to die for" recipe. Found it on another website just this morning and wanted to share it.

Provided by Marie

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup shortening
3/4 cup sugar
2 eggs
1/4 teaspoon lemon extract
2 teaspoons newman own old fashioned roadside virgin lemonade (or your favorite)
2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups blueberries, fresh or frozen
1/2 cup water
1 1/2 cups newman own old fashioned roadside virgin lemonade (or your favorite)
1 1/2 tablespoons butter
fresh blueberries
mint sprig (to garnish)

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.

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