Chef Mia

Lemon Blueberry Bread

Lemon Blueberry Bread. Lemon zest, freshly squeezed lemon juice, blueberries, vanilla – what’s not to love, especially in the Summer! This blueberry lemon bread recipe with lemon glaze combines all these delicious ingredients to produce the ultimate breakfast, brunch, and dessert recipe good for all year around.

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Blueberry vanilla bread with lemon glaze

  • Author: Chef Mia
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Description

This delicious blueberry lemon bread with lemon glaze is a perfect breakfast, brunch, snack. Simple recipe, beautiful cake, what more can you ask for?! Lemon zest, freshly squeezed lemon juice, blueberries, vanilla – so many Summer flavors!

Ingredients

Scale
  • 1/3 cup butter (melted)
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons lemon zest (grated )
  • 1 cup blueberries (fresh or frozen )
  • 2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice (freshly squeezed )
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
  3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
  4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
  6. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.
  7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
  8. Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .
  9. Drizzle the top of the blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.

Lemon Blueberry Cake

Don’t miss out on this lemon dessert! Your Easter dessert ideas won’t be complete without the BEST Lemon Blueberry Cake. Loaded with fruit and layered with lemon curd and mascarpone frosting, this lemon cake is an easy spring recipe you’ll want to make again and again!

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Lemon Blueberry Cake

  • Author: Chef Mia
Print Recipe

Description

This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Between each layer of cake is mascarpone whipped cream and a tangy lemon curd. A moist oil-based cake that’s fluffy and is truly the best blueberry cake ever!

Ingredients

Scale
  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 2 lemons- zested and juiced (see below)
  • 1 teaspoon (5ml) Lemon (or vanilla) extract
  • ½ cup (118 ml) light sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 cup buttermilk (236 ml) (or milk)
  • 1/4 cup (59ml) fresh lemon juice
  • 9 ounces fresh blueberries, washed and dried
  • 2 tablespoons (15.6g) all-purpose flour
  • 2 ¼ cups (532ml) heavy whipping cream
  • 1 cup (130g) powdered sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 16 ounces mascarpone cheese, cold
  • 1 jar (10 ounces) lemon Curd

Instructions

  1. Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.
  4. Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, and mix just until the flour starts to incorporate.
  5. Finally, add the remaining dry ingredients and remaining buttermilk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure its well mixed.
  7. Toss the blueberries with 2 tablespoons of flour. Then gently fold the blueberries into the batter, saving a small handful to drop on top of the cake batter.
  8. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Drop the remaining blueberries on top. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
  9. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
  10. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  11. Spoon the cold mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
  12. Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
  13. Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at high speed until stiff peaks form.
  14. Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
  15. Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over the mascarpone filling.
  16. Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.
  17. Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
  18. Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use an icing smoother to remove any excess frosting. You can take the end of your offset spatula and gently place them against the sides of the cake as your rotate your cake to add a little texture.
  19. Use remaining frosting to pipe the florets on the top of the cake using an Ateco 809 tip (large open round). Garnish with lemon slices and leftover blueberries. This cake must be refrigerated.

Lemon Blueberry Cake

Don’t miss out on this lemon dessert! Your Easter dessert ideas won’t be complete without the BEST Lemon Blueberry Cake. Loaded with fruit and layered with lemon curd and mascarpone frosting, this lemon cake is an easy spring recipe you’ll want to make again and again!

Print

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Lemon Blueberry Cake

  • Author: Chef Mia
Print Recipe

Description

This easy Lemon Blueberry Cake is a moist lemon cake loaded with sweet blueberries and topped with lemony mascarpone frosting! Between each layer of cake is mascarpone whipped cream and a tangy lemon curd. A moist oil-based cake that’s fluffy and is truly the best blueberry cake ever!

Ingredients

Scale
  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 2 lemons- zested and juiced (see below)
  • 1 teaspoon (5ml) Lemon (or vanilla) extract
  • ½ cup (118 ml) light sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 cup buttermilk (236 ml) (or milk)
  • 1/4 cup (59ml) fresh lemon juice
  • 9 ounces fresh blueberries, washed and dried
  • 2 tablespoons (15.6g) all-purpose flour
  • 2 ¼ cups (532ml) heavy whipping cream
  • 1 cup (130g) powdered sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 16 ounces mascarpone cheese, cold
  • 1 jar (10 ounces) lemon Curd

Instructions

  1. Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
  3. Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.
  4. Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, and mix just until the flour starts to incorporate.
  5. Finally, add the remaining dry ingredients and remaining buttermilk and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure its well mixed.
  7. Toss the blueberries with 2 tablespoons of flour. Then gently fold the blueberries into the batter, saving a small handful to drop on top of the cake batter.
  8. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Drop the remaining blueberries on top. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
  9. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
  10. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  11. Spoon the cold mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
  12. Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
  13. Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at high speed until stiff peaks form.
  14. Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
  15. Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over the mascarpone filling.
  16. Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.
  17. Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
  18. Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use an icing smoother to remove any excess frosting. You can take the end of your offset spatula and gently place them against the sides of the cake as your rotate your cake to add a little texture.
  19. Use remaining frosting to pipe the florets on the top of the cake using an Ateco 809 tip (large open round). Garnish with lemon slices and leftover blueberries. This cake must be refrigerated.

Lemon Blueberry Cake

This lemon blueberry cake is the perfect reicpe for spring. It’s moist and tender with a delicious lemon flavor and tons of sweet blueberries. Topped with cream cheese frosting – it’s not too sweet and absolutely delicious #bleberry #lemon #cake #creamcheesefrosting #spring #dessert #easter

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Lemon Blueberry Cake

  • Author: Chef Mia
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Description

This lemon blueberry cake starts with a moist & tender lemon cake that’s dotted with juicy blueberries. Then it’s topped with cream cheese frosting that has just a hint of lemon.

Ingredients

Scale
  • 3 cups cake flour (360 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk (180 ml) (room temperature)
  • 1/3 cup lemon juice (80 ml) (freshly squeezed)
  • 1 cup unsalted butter (226 grams) (softened to room temperature)
  • 1 3/4 cups granulated sugar (350 grams)
  • 2 tablespoons lemon zest
  • 2 teaspoos vanilla extract
  • 4 large eggs (room temperature)
  • 2 cups blueberries (I recommend using fresh)
  • 2 teaspoons cake flour (or all-purpose flour)
  • 1/2 cup unsalted butter (112 grams) (softened)
  • 8 oz brick-style cream cheese (226 grams)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 3 – 4 cups powdered sugar (330–440 grams) (sifted)
  • 1 tablespoon whipping cream (as needed)
  • 3/4 cup unsalted butter (168 grams) (softened)
  • 12 ounces brick-style cream cheese (340 grams) (full fat)
  • 1 1/2 teaspoons lemon juice (freshly squeezed)
  • 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
  • 1–2 tablespoon whipping cream (as needed)

Instructions

  1. Preheat the oven to 350F (180C) degrees. Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper. Then grease and flour the sides of the pans.
  2. In a medium bowl sift together the flour, baking powder, baking soda and salt. Whisk together and set aside.
  3. Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
  4. In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).
  5. Add in the vanilla extract and beat in the eggs 1 at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
  6. With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl. Repeat the process – beat in about 1/3 of the flour mixture, followed by the rest of the milk and lemon juice mixture. Lasty, beat in the last 1/3 of the flour mixture. Do not overmix.
  7. Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula or rubber spoon.
  8. Pour the batter into the prepared pan/pans. Bake for 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for layer cakes. When done baking, the top should look set and an inserted toothpick comes out clean. If you gently press on the top of the cake it should feel firm and slightly springy to the touch, but not gooey.
  9. Cool the cakes in the pan. If making a layer cake, be very, very careful when inserting the pans. Do not try to invert the cake pans while they are still hot.
  10. Beat the butter until soft, then mix in the cream cheese.
  11. Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
  12. Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness and thickness is reached. If the frosting seems too thick, beat in 1 tablespoon whipping cream.
  13. For a 9×13 inch cake, frost the cooled cake and optionally decorate with blueberries and lemon slices.
  14. For a layer cake, ensure that the layers are fully cooled first. (I recommend wrapping in plastic and refrigerating so that the layers are slightly firm). If the tops are domed, use a serrated knife or cake leveler to gently cut off the rounded top. Place one cake layer on the plate or cake stand that you plan to serve it on. Frost the top with about 3/4 cup frosting. Place the second cake layer on top and frost the top with another 3/4 cup of frosting. Then place the third cake layer on top. Frost the sides of the cake with a thin layer of frosting – the crumb coat – and place in the fridge for about 20-30 minutes. Once the thin layer of frosting has hardened, frost the sides and top of the cake with swirls of frosting. Optionally, decorate with blueberries.
  15. Slice with a thin, sharp knife.

BLUEBERRY CREAM CHEESE BREAD

This fresh blueberry recipe lets you have a delightful loaf of quick bread! It’s a must-have on your Easter brunch menu. Moist and flavor-packed, this Blueberry Cream Cheese Bread will also be a hit at your Mother’s Day brunch at home!

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Blueberry Cream Cheese Bread

  • Author: Chef Mia
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Description

Blueberry Cream Cheese Bread is a quick and simple recipe that comes together in no time! Moist and flavor packed with juicy, plump, fresh blueberries throughout! This easy Blueberry Bread pairs perfectly with your morning coffee, or as an anytime snack!

Ingredients

Scale
  • 1 cup butter (*softened/unsalted)
  • 8 oz cream cheese (*softened)
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 2 cups flour (*all purpose)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups blueberries (*fresh, tossed in 1 tbsp flour)

Instructions

  1. Preheat oven to 350 degrees and grease 2 loaf pans (9×5)
  2. In a large bowl, cream together the butter, cream cheese, and sugar.
  3. Add in the vanilla extract and eggs.
  4. Slowly add in the flour, baking powder, and salt.
  5. Once combined, carefully fold in the fresh blueberries.
  6. Pour batter (it will be quite thick, that is okay) into the prepared pans evenly.
  7. Place into preheated oven and bake for about 50 minutes, or until toothpick comes out clean once inserted in center of bread.
  8. Remove from oven and allow to cool slightly before removing from pan and slicing!

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