Yes, this cake freezes great. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Hi Cynthia, I really appreciate you taking the time to let me know how much you enjoyed the cake. Step 2: Add Blueberries to a baking dish and sprinkle the cake mix crumbles on top To a medium-sized baking dish (you can also use a 9×9″ baking dish or pan), add fresh or frozen blueberries. Cover and store in the refrigerator. I was worried it was going to be too lemony, but it was just right! Set aside. Best, Melissa. Yes, please keep me posted on how it turns out! However, cake is best served at room temperature because it will be less dense. When they talk about extreme temperature difference, they mean having a hot from the oven pan and then putting it in the freezer. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the whisk attachment, beat butter and 2 1/2 cups powdered sugar. (Unless you want a 6 layer cake!). (15.25oz). Before baking, fold in 2 cups frozen or fresh blueberries. Leftover slices may also be frozen. They will sink down into the cake as it bakes. Prepare cake mix according to package directions, then stir in juice and zest of 1 lemon. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it. Gently fold blueberries into the batter. Turned out great! I will definitely make it again! Hi Karen, I’d be happy to help! I used Cool Whip instead of the heavy whipping cream, so the next time I make this, I’ll be trying the hwc to see if there’s much difference. 1 cups buttermilk (low fat is fine for this recipe. If you suffer from homemade cake anxiety, the recipe also includes instructions for transforming a cake mix into a perfectly delectable lemon blueberry cake. Cover the whole cake in plastic wrap and then wrap with foil. Perfect spring/summer dessert! In a separate bowl whisk together flour, baking powder, and salt. Remove from oven and mix together lemon drizzle ingredients. Cool completely. Just give it a quick whip with your hand mixer to make it spreadable, and you're good to go! In a small bowl, toss 1 cup blueberries and flour until completely coated (to keep the berries from sinking). Thanks Amy! Also, I plan to bake in a foil pan. It was a HUGE hit! Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix. Add remaining lemon juice and zest and heavy cream and beat until combined, then beat in vanilla and salt. Preheat oven to 350ºF. I can’t wait to make it again! 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. Luckily, it also works with frozen blueberries so it’s always an option! Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Poke holes in warm cake for lemon drizzle glaze to soak in and pour the glaze over. The only problem was that the blueberries sunk to the bottom even thought I floured them liked you recommended. I’m so glad to hear that! ), frost, then freeze. How To Make Lemon Blueberry Cake: 1. Best, Melissa. Repeat with third cake and frost sides. Cream together butter and sugar until very light and fluffy, about 4 minutes. How’s one to choose the best recipe with so many choices?! The lemon flavor is nice and bright and really complements the blueberries. Hi Amy, Thank you so much for letting me know what a success your cake was. This blueberry cake is one of our all-time spring and summer favorites. There are bundt cakes, sheet cakes, layer cakes, ones from scratch, or using a box cake mix. Read on to learn the ins and outs of this simple but super delicious cake. Mix together cream cheese frosting and spread on top, decorating with fresh blueberries. Best, Melissa. Fold into lemon cream cheese mixture. Best, Melissa. I am going to make this cake for a family birthday. Let cool in pans for 10 minutes, then invert onto a wire rack and let cool completely. If using heavy cream, pour into a separate clean, large bowl. I’m glad everyone loved it! When it has cooled, wrap tightly in plastic wrap and store at room temperature. Could the frosted cake be frozen? Wrap securely to prevent freezer burn and store in the freezer up to 3 months. Froze beautifully, thawed beautifully, tasted delicious as if I had made it that day! However, I will have to make it four days prior to eating it. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting! Also, would the frosting still be good if I made it four days ahead of time and then frosted thawed cake. It was really easy and delicious. Another trick you can do is just sprinkle the blueberries on top and not stir them into the batter. Made it for mother’s day and everyone wanted the recipe! Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. Absolutely! Best, Melissa. all-purpose flour or gluten free all-purpose flour. Similar to the cake portion, the cream cheese frosting can be made completely from scratch or folding in Cool Whip as a shortcut. Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean. Didn’t change anything and the cake is delicious. We hear ya! If you love to bake, you’ve inevitably stumbled across a Lemon Blueberry Cake recipe or two. The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and is topped with fluffy whipped cream cheese frosting. Thank you for sharing your recipe notes and review. I wanted to know your thoughts on freezing this cake. Is it freezable and will it taste good after thawed. (I recommend using Cup 4 Cup gluten free flour), buttermilk (see recipe notes for substitution), heavy cream (or 2 cups Cool Whip, thawed). Once the blueberry lemon cake is pulled from the oven it’s drizzled with a fresh lemon glaze to seep down into the cake and give it even more bursts of lemon flavor. I would have snapped a pic but it was eaten up too quickly! The lemon isn’t too overpowering but it adds a brightness and sweetness throughout. Place down first cake and top with frosting, then top with second cake and frost. Before you freeze it, the cake and dish will be at room temperature, so transferring it to the freezer won’t be a problem. It is one of my favorite cakes I’ve made. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Before baking, fold in 2 cups frozen or fresh blueberries.

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