lemon blueberry cake using cake mix
It’s a great addition to any brunch, lunch or dinner. CAREFULLY, fold blueberries into cake batter. www.pattycakespantry.com/dessert/lemon-blueberry-cake-mix-cookies Trusted Results with Lemon blueberry cake using cake mix recipe. This cake is seriously SO moist, tender and full of amazing lemon flavor. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes. Leave out for 1 hour before serving again. However, I will have to make it four days prior to eating it. Fold into lemon cream cheese mixture. It’s always a good sign when you get asked for the recipe! Usually, I bake this lemon cake in the winter when my sister comes over for the Christmas holidays. In a large bowl, combine the cake mix, pudding mix, and sugar. Yes, please keep me posted on how it turns out! Read on to learn the ins and outs of this simple but super delicious cake. If you suffer from homemade cake anxiety, the recipe also includes instructions for transforming a cake mix into a perfectly delectable lemon blueberry cake. For best results, always use room temperature eggs, butter, and dairy when baking. I’d recommend using the yellow cake mix (as most have a richer flavor) over the white, but either will work. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Thanks Amy! Hi Karen, I freeze things in pyrex all the time without a problem. This is a winner! This blueberry cake is one of our all-time spring and summer favorites. Lemon Blueberry Cake Recipe without eggs. For more lemon flavor, add a bit of lemon extract. Use a spatula to spread drizzle around and evenly distribute. In a separate bowl whisk together flour, baking powder, and salt. Hope this helps and don’t hesitate to reach out if you have more questions. Let cool before frosting. When it has cooled, wrap tightly in plastic wrap and store at room temperature. You've go two options here: one, cover all cut areas with plastic wrap. Add some lemon zest if you like. This recipe makes a bit more batter than usually goes into a 9 by 13 cake recipe. Place all but 1 tablespoon cake mix in a large bowl. Add eggs, one at a time, beating well after each addition. The basic recipe can be varied in many ways by using different types of cake mixes and different varieties of pie filling to make the cake. This loaf cake brings two tangy flavours; the citrus lemon and tart blueberries together to make one mouth-watering bake. Would you recommend that I freeze the frosted cake in my pyrex (all wrapped up as you previously indicated) or would you attempt to remove the cake from the baking dish (what a scary thought! Alternatively, bake the lemon cake and cool completely. Thanks. Poke holes all over warm cake using a skewer or fork. Pipe the blueberry buttercream over each layer, then pipe a generous loop of the lemon buttercream around the edge of the cake. Best, Melissa. Do I have to use a bundt pan for this lemon blueberry bundt cake? Thank you so much for taking the time to share this. You may be able to find more information about this and similar content on their web site. Pour the melted butter on to the cake mix, and stir together … n a large bowl, mix cake mix, melted butter, water and eggs together until combined. Sprinkle sugar You might have a very burnt bottom layer before the cake is cooked through. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Best, Melissa, Oh my, you had me at ‘lemon’! Beat in vanilla extract, lemon extract, and lemon zest. I can’t wait to make it again! Let us know how it went in the comment section below! And don’t forget dessert! Make Ahead, Storing, and Freezing Homemade Lemon Blueberry Cake. I have substituted gluten free all-purpose flour in this recipe with great results. I made this yesterday for a family get-together, and it was soooo darn delicious. Cool on … Lemon Blueberry Sheet Cake, homemade or from a cake mix, may be made up to 2 days ahead of time and store, covered, in the refrigerator. Your email address will not be published. Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top. Garnish with remaining blueberries, lemon slices, and zest and serve. Thanks for sharing the recipe.. Make the cake: Using … Best, Melissa. This Lemon Blueberry Cake recipe was meant for summer. Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. The cake will be less rich but still … Tossing fresh or frozen blueberries in 1 tablespoon of flour before baking helps the blueberries stay dispersed throughout the cake and not sink to the bottom. Sift together 3 cups cake flour, baking powder and salt. My daughter has specifically asked for a lemon blueberry cake and your recipe sounds delicious!! Preheat oven to 350º and grease three 9" cake pans with cooking spray. Hi Melissa, I froze this cake as per your instructions. This cake is seriously amazing. I love doctored cake mix cakes and this with the addition of fresh blueberries and a hint of lemon makes all the difference in flavor. A yellow cake mix is combined with sour cream, lemon juice, and blueberries to make a picture-perfect bundt cake. I used whole fresh blueberries in the cake and then added copious amounts of lemon flavor and zest to the cake … Cool completely. I’ve tried other Lemon Blueberry cakes and have always been disappointed, so figured I’d invent one I do like! When the cake is cool, transfer it to a serving platter. The cake will be less rich but still delicious. If you don’t have boxed lemon cake mix, yellow cake mix works, too. Yes, this cake freezes great. Thank you so much. Cover and store in the refrigerator. Pour cake mix over top of the berries to cover completely. Thank you so much for your assistance with my questions. This easy recipe calls for French Vanilla Cake Mix but you can also use Yellow Cake Mix or White Cake Mix. ), frost, then freeze. https://www.tasteofhome.com/recipes/lemon-blueberry-pound-cake Divide cake batter evenly among prepared cake pans and bake until a toothpick comes out clean, 18 to 20 minutes. Hi Melissa, Thanks for your prompt response to my questions. Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture. … Instructions. … Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper.Parchment paper helps the cakes seamlessly release from the pans. https://recipesforourdailybread.com/luscious-lemon-blueberry-cake My preferred brand of gluten free flour is Cup 4 Cup because no one can tell it’s gluten free! For optimal serving, let it set out to come to room temperature at least an hour before serving. That’s so wonderful, Karen! Bake in 9X13 pan or two 9" cake pans. The combination of lemons and blueberry is timeless, and adding in zucchini (courgettes)is the BEST way to add moisture! Preheat oven to 350. This one will definitely be a keeper! In a large bowl, mix the cake mix, eggs, milk, yogurt, extracts, and zest until fully incorporated. Sprinkle the other 1 1/2 teaspoon of lemon zest (can always use a bit more if desired!) I would advise against baking it in a foil pan, though. Poke holes into the warm cake and allow lemon drizzle to soak in. Hi Amy, Thank you so much for letting me know what a success your cake was. A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze. Cake mix! Best, Melissa, Are the 390 calories for the whole cake including frosting, Hi Skylar, Yes the 390 calories is for a piece of cake with frosting if it is cut in 16 pieces. Great recipe and loved by the whole family! Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do). Serve with vanilla ice cream or … Combine 2 cups sugar and 1 cup butter in another bowl; beat at medium speed until well mixed. Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices. However, be sure not to overfill your pan. I was worried it was going to be too lemony, but it was just right! Pound cake originated as a British recipe in the 1700’s… With equal “one pound portions” of butter, sugar, eggs, and flour. That had to make you feel great! Set … Absolutely! I’m glad everyone loved it! Add blueberries: Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. My opinions are always my own. No, a 9 by 13 pan will work fine. Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Line with parchment. Coat 10-inch Bundt® pan with no-stick cooking spray. The cake starts with a lemon cake mix and is thickened up with some lemon instant pudding mix and thick greek yogurt. Pour into greased 9X13 sheet pan or see recipe notes for making a layer cake. MamaGourmand’s Favorite Blueberry Recipes: The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and topped with fluffy whipped cream cheese frosting. 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Really appreciate you taking the time to share this for you best, Melissa, add cake.
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