↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
1 3/4 cups cake flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup milk
2 1/4 cups blueberries
Almond Streusel
3/4 cup firmly packed brown sugar
1/2 cup finely chopped almonds, toasted
1/3 cup old fashioned oats
1/4 cup cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/3 cup confectioners' sugar
2 tablespoons milk
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.
In a medium sized mixing bowl, sift together 1 3/4 cup cake flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 1 minute. Toss the additional 2 tablespoons cake flour together with the blueberries until well coated; gently fold into batter. Divide batter into prepared cake pans.
To make the almond streusel, stir together brown sugar, almonds, oats, cake flour, cinnamon, ginger and salt until combined. Knead in butter using fingertips until well combined and mixture starts to clump together; sprinkle evenly over batter.
Bake for 35-38 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 12 minutes; run a knife around outer edges and invert cakes onto wire racks to cool for 30 minutes.
To make the lemon cream cheese glaze, combine cream cheese, lemon zest and confectioners' sugar in a medium sized mixing bowl. Beat together using a mixer on medium speed, until creamy, about 2 minutes. Beat in milk until combined. Spread and drizzle glaze over one cake round, top with second cake round, and drizzle and spread remaining glaze over the top.
Makes 8 servings
view more member recipes
BLUEBERRY BUCKLE CAKE WITH LEMON CREAM CHEESE GLAZE
Category: Cakes
Prep Time: Cook Time: Total Time:
1 3/4 cups cake flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup milk
2 1/4 cups blueberries
Almond Streusel
3/4 cup firmly packed brown sugar
1/2 cup finely chopped almonds, toasted
1/3 cup old fashioned oats
1/4 cup cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1/2 teaspoon finely grated lemon zest
1/3 cup confectioners' sugar
2 tablespoons milk
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.
In a medium sized mixing bowl, sift together 1 3/4 cup cake flour, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined, about 1 minute. Reduce mixer speed to low and beat in flour mixture, alternating with milk, until combined, about 1 minute. Toss the additional 2 tablespoons cake flour together with the blueberries until well coated; gently fold into batter. Divide batter into prepared cake pans.
To make the almond streusel, stir together brown sugar, almonds, oats, cake flour, cinnamon, ginger and salt until combined. Knead in butter using fingertips until well combined and mixture starts to clump together; sprinkle evenly over batter.
Bake for 35-38 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. Cool for 12 minutes; run a knife around outer edges and invert cakes onto wire racks to cool for 30 minutes.
To make the lemon cream cheese glaze, combine cream cheese, lemon zest and confectioners' sugar in a medium sized mixing bowl. Beat together using a mixer on medium speed, until creamy, about 2 minutes. Beat in milk until combined. Spread and drizzle glaze over one cake round, top with second cake round, and drizzle and spread remaining glaze over the top.
Makes 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blueberry Lemon Cream Cheese Pound Cake
by sgre52160
1 (18.25 oz) pkg yellow or lemon cake mix 1 (3.4 oz) pkg vanilla or lemon instant pudding mix 1/4 cup sugar 3 large eggs 1 (8 oz) pkg cream cheese, softened 3/4 cup vegetable oil 1/4 cup w
by sgre52160
1 (18.25 oz) pkg yellow or lemon cake mix 1 (3.4 oz) pkg vanilla or lemon instant pudding mix 1/4 cup sugar 3 large eggs 1 (8 oz) pkg cream cheese, softened 3/4 cup vegetable oil 1/4 cup w
Blueberry Yogurt Cake With Lemon Glaze
by sgre52160
Cake 1-1/4 cups all-purpose flour, divided 1/4 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup light brown sugar 1/3 cup grape seed oil 2 Tablespoons Cointreau liqueur (or wate
by sgre52160
Cake 1-1/4 cups all-purpose flour, divided 1/4 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup light brown sugar 1/3 cup grape seed oil 2 Tablespoons Cointreau liqueur (or wate
Lemon Curd Blueberry Pecan Layer Cake With Cream Cheese Frosting
by sgre52160
For the cake: 1 cup butter, softened 2 cups sugar 4 eggs, separated 2 tsp baking powder 1/2 tsp salt 3 cups flour 1 cup milk 1 tsp almond extract 1 tsp vanilla extract For the frosting: 1
by sgre52160
For the cake: 1 cup butter, softened 2 cups sugar 4 eggs, separated 2 tsp baking powder 1/2 tsp salt 3 cups flour 1 cup milk 1 tsp almond extract 1 tsp vanilla extract For the frosting: 1
Lemon Cream Cheese Coffecake With Creamy Lemon Glaze
by sgre52160
1 (8 oz) pkg cream cheese, softened 1/2 cup butter, softened 1 cup sugar 2 eggs 1 lemon grated (about 3 tbsp). Use fruit, juice and peel. (Reserved some of the grated lemon peel for the glaze â
by sgre52160
1 (8 oz) pkg cream cheese, softened 1/2 cup butter, softened 1 cup sugar 2 eggs 1 lemon grated (about 3 tbsp). Use fruit, juice and peel. (Reserved some of the grated lemon peel for the glaze â
Lemon Sour Cream Pound Cake With Lemon Glaze
by sgre52160
1 yellow cake mix 1 (2.9 oz) pkg lemon pudding (not instant) 8 oz sour cream 1/3 cup oil 4 eggs Glaze 1 cup powdered sugar 1/4 cup lemon juice Lemon zest, optional 2 tbsp melted butter 1 t
by sgre52160
1 yellow cake mix 1 (2.9 oz) pkg lemon pudding (not instant) 8 oz sour cream 1/3 cup oil 4 eggs Glaze 1 cup powdered sugar 1/4 cup lemon juice Lemon zest, optional 2 tbsp melted butter 1 t
view more member recipes
related CDKitchen recipes
Lemon Cream Cheese Pound Cake
Lemon Pudding Pound Cake
Lemony Lemon Cake
Bacardi Rum Cake
Pink Lemonade Pound Cake
Kahlua Cake
Pound Cake with Various Glaze Options
Strawberries On A Cloud
Pomegranate Nut Cake
Blueberry Swirl Cheesecake
Recipe Quick Jump