Blueberry bars with a cookie crust and streusel topping. Rich in buttery goodness. Steps 5Total Time 40 minshttp hIDSERP,5413. Blueberry Lemon Bundt Cake With Lemon Glaze Recipe. This is a delicious cake It from the Martha Stewart Everday Foods magazine Issue 5. I have made it twice. It is sweet and moist, not too tangy or tart. Halloween Monkey Bread there. These skinny lemon blueberry cheesecake bars are lightened up using greek yogurt and less sugar. Perfect for when youre craving something sweet This moist Lemon Blueberry Bundt Cake is dotted with blueberries and has sweet pops of juicy blueberries and fresh lemon flavor in every bite Get Lemon Blueberry Pancakes Recipe from Food NetworkSteps 7http hIDSERP,5227. Lemon Coconut Blueberry Cake Baker by NatureThis luscious Lemon Coconut Blueberry Cake is bursting with flavor and beautyCool and refreshing blueberry lemon icebox cake is made with only 7 ingredients and can be prepped ahead of time Its soft, sweet, and tastes unbelievable. Lemon Blueberry' title='Lemon Blueberry' />For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom. Tender layer cake recipe brightened with lemon juice, lemon zest and wild blueberries, frosted with a tangy sweet lemon cream cheese frosting. One of my professors loves to bake and cook. He knows how into sweets I am, so he gave me a container of lemon curd. That was my first encounter with lemon curd. I. Best Lemon Blueberry Cake Recipe. Lemon Blueberry' title='Lemon Blueberry' />Lemon Blueberry Bundt Cake Plated Cravings. Lemon Blueberry Bundt Cake is dotted with blueberries and has sweet pops of juicy blueberries and fresh lemon flavor in every bite A summery lemon pound cake made from scratch and topped with an easy lemon glaze. Lemon Blueberry Bundt Cake is not too sweet and not too tangy This easy to make lemon bundt cake has a summery lemon glaze on top and is made with cream cheese to make it extra moist and tender. It will stay fresh and moist for several days. A perfect cake for sunny days or whenever youre cravings some sunshine I love lemon desserts If I had to pick my top three dessert flavors lemon would be number one followed by salted caramel and peanut butter. Ice cream, mousse or cake I love them all. The fresh and bright citrus flavor makes me think of sunny days and warm weather. And what could be better than lemon alone Lemon combined with fresh, juicy berries. This lemon blueberry bundt cake is studded with 2 cups of juicy blueberries And dont worry the blueberries wont sink to the bottom of your cake, youll have juicy berries in every bite. This cake is summer perfection Some tips and tricks for this Lemon Blueberry Bundt Cake. All ingredients need to have room temperature to get the best results Cutting the butter and cream cheese into smaller cubes makes them get to room temperature more quickly. Set the eggs into a bowl with warm water for 5 minutes before using or set them out when you take out the cream cheesebutter for the recipe. It is also important to use room temperature blueberries because cold fruit straight from the refrigerator will prevent your cake from baking evenly. Cream the butter and sugar until the mixture is really pale and fluffy. This takes a few minutes but will make a huge difference. Creaming them into a light and airy texture helps leaven the cake and creates a more tender texture. This cake doesnt brown much because of the cream cheese. Dont worry it will be cooked through even if the outside might be a little paler than other cakes. Make sure to test if the cake is done. A toothpick inserted into the center should come out mostly clean with only a few moist not wet crumbs attached. The blueberries wont sink to the bottom of the pan in this recipe because the batter has the right consistency. You dont need to dust them in flour just use a rubber spatula to gently fold the dry, room temperature berries into the batter. You could also use frozen not thawed blueberries but you need to be super gentle when you fold them in because they bleed more into the batter and they might prevent your cake from baking evenly. Because of that, my preference are fresh blueberries Looking for more summer recipes Here are a few more lemony recipes for youYou see I live for lemon desserts Tools Used in the Making of this Lemon Blueberry Bundt Cake. Citrus Zester This one easily zests the rind without the pith, I really love this tool. Its perfect for zesting citrus fruits, grating hard cheeses, and ginger. Bundt Pan This pan has a non stick coating which makes it super easy to get the cake out of the pan and its heavy, cast aluminum sturdiness makes cakes bake more even. Lemon Squeezer This tool makes it super easy to juice lemons AND limes. It is a 2 in 1 tool that is super sturdy and easy to use. Youll be amazed at how much juice youll get out of a lemon. Stand Mixer The most beautiful appliance in my kitchen I own it in the gorgeous Ice Blue but the new Imperial Black one is my current favorite color. Lemon Blueberry Bundt Cake. This moist Lemon Blueberry Bundt Cake is dotted with blueberries and has sweet pops of juicy blueberries and fresh lemon flavor in every bite A summery lemon pound cake made from scratch and topped with an easy lemon glaze. For the Blueberry Lemon Cake 1cupbutter, room temperature 2. For the Lemon Glaze 1cupconfectioners sugar1. Preheat oven to 3. F 1. 80C and butter and flour a 1. In a medium bowl, toss together the flour, baking powder, lemon zest, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy for about 4 minutes. Add cream cheese and mix until smooth, about 3. With the mixer running, add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed. With the mixer running at low speed slowly add the flour mixture. Scrape down the sides and bottom of the bowl with a rubber spatula then beat at medium speed for about 1. Do not overmix. Gently fold the dry, room temperature blueberries into the batter with a rubber spatula. Spoon batter evenly into prepared cake pan. Bake in the center of the oven for 5. Remove from the oven and allow to cool for 1. To make the glaze, whisk the confectioners sugar and lemon juice together until smooth. Put a baking sheet under the rack to catch any drips and drizzle the lemon glaze over the top and sides of the cake.