Here is an addition to my La La Lemon Recipes. I love making this cake. Pretty much it can be made into cupcakes, bundt cake, layered cake or pound cake loaves.
It's very lemony and the addition of the blueberries are delicious. You can also add or substitute with Rasberries. If you were to top this yummy cake, a perfect simple whip cream would be a great finishing touch!
I made these and gave one of the to my mom. She loves it and it's pretty popular with family. I usually make it into a bundt cake but this time I did loaves and gave them as gifts.
When I need to make something quick I will use Betty Crocker's Lemon Cake Mix and add things in. You can certainly make your lemon cake from scratch which I will also add to this recipe if you want to make the cake from scratch. Either way they are delicious. I know sometimes people scoff at the fact of using cake mix but I find nothing at to do it. They are what you need all in a box.
From scratch recipe is at the bottom of page.
La La Lemon Blueberry Cake
1 box Betty Crocker Lemon Cake Mix
1 cup of water
1/2 vegetable oil
1 (4 serving box) of Jell-O instant lemon pudding mix
1 box of fresh blueberries
Preheat oven to 325'F
Mix all dry ingredients and wet ingredients. Mix on medium speed until well incorporated.
Toss Blueberries in a separate bowl with about 3/4 of a cup of flour until completely dusted then add it all to the bowl with the batter. (Coating berries with flour helps to prevent the berries to sinking to the bottom of the cake.)
Pour into a greased and floured loaf pan that is lined on the bottom with parchment paper and top of the batter with blueberries.
Bake for 25-40 minutes or until toothpick inserted comes out clean.
Cool in pan before removing cakes. Dust with powdered sugar. These loaves are wrapped in plastic wrap in the photo to give.
Slice and serve. Either frost in whip cream or serve slices with a dollop of whip cream. **If you want to make them into cupcakes, bundt pan or layered cake, bake according to package directions. The cooking time may vary from pan finish and ovens. I think my oven tends to be on the hotter side.
From Scratch Lemon Cake
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed lemon juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. Line the bottom with parchment paper.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
CONTINUE THE RECIPE FROM ABOVE TO ADD BLUEBERRIES.
Divide the batter evenly between the pans, smooth the tops, add blueberries on top and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
When the cakes are done, allow to cool. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan.
This is a delicious summer dessert but I have made this anytime of the year. This is perfect for Lemon Lovers!
Enjoy and Happy Summer Solstice!