Post by Loupy on Mar 31, 2016 23:32:01 GMT -7
Lemon Blueberry Cream Cake
From: Tina @ www.mommyskitchen.net/
I'm a huge fan of anything lemon flavored, cookies, cakes, breads, and pies. Lemons and berries always remind me of spring, and they pair beautifully together. Today I'm celebrating spring by bringing you this delicious Lemon Blueberry Cream Cake! This lemon flavored cake with it's beautiful blueberry topping just screams spring!
If blueberry isn't your thing, you can easily substitute with another filling. I think cherry, strawberry, blackberry or even raspberry would be a delicious choice. Also, this cake can be made a day in advance so it's ready whenever you need it. Let's get started on this easy recipe.
prep time: 20 minutes
cook time: 35 - 45 minutes
servings 14 - 16
Ingredients:
Cake:
1 - 15.25 oz Betty Crocker Lemon cake mix
4 - eggs, room temperature
1 - cup water
1/2 - cup oil
Cream Filling:
4 - ounces cream cheese, whipped
1 - 6 oz container lemon Greek yogurt
2 - cups heavy cream
1 - teaspoon vanilla extract
1 - cup powdered sugar
Topping:
1 - 21 oz can "Lucky Leaf" blueberry pie filling
fresh blueberries and lemon slices for garnish
Directions:
Preheat oven to 350 degrees.
Prepare cake mix according to package using a 13. x 9-inch baking pan.
Bake at 350° for 35 - 45 minutes or until a toothpick inserted comes out clean.
Cool cake completely on a wire rack.
In a small bowl using an electric mixer or kitchen aid mixer, whip the cream cheese until smooth.
Add the lemon yogurt and lightly mix; set aside.
In a separate large bowl or in a kitchen aid mixer using the whisk attachment, add the heavy cream and vanilla extract, and whisk on medium speed.
Add the powdered sugar and whip the cream mixture slowly (this is key and keeps the cream from separating later).
Whisk for about 10 minutes until the cream begins to ripple.
Turn the mixer off and finish whisking by hand with a wire whisk until the cream starts to thicken and stick to the whisk.
Fold in the cream cheese yogurt mixture and lightly mix until combined.
Spread the whipped cream mixture evenly over the cooled cake using an offset spatula.
Top with blueberry pie filling and spread the pie filling evenly over the cream cheese filling.
Garnish with additional fresh cream, lemon slices and blueberries.
From: Tina @ www.mommyskitchen.net/
I'm a huge fan of anything lemon flavored, cookies, cakes, breads, and pies. Lemons and berries always remind me of spring, and they pair beautifully together. Today I'm celebrating spring by bringing you this delicious Lemon Blueberry Cream Cake! This lemon flavored cake with it's beautiful blueberry topping just screams spring!
If blueberry isn't your thing, you can easily substitute with another filling. I think cherry, strawberry, blackberry or even raspberry would be a delicious choice. Also, this cake can be made a day in advance so it's ready whenever you need it. Let's get started on this easy recipe.
prep time: 20 minutes
cook time: 35 - 45 minutes
servings 14 - 16
Ingredients:
Cake:
1 - 15.25 oz Betty Crocker Lemon cake mix
4 - eggs, room temperature
1 - cup water
1/2 - cup oil
Cream Filling:
4 - ounces cream cheese, whipped
1 - 6 oz container lemon Greek yogurt
2 - cups heavy cream
1 - teaspoon vanilla extract
1 - cup powdered sugar
Topping:
1 - 21 oz can "Lucky Leaf" blueberry pie filling
fresh blueberries and lemon slices for garnish
Directions:
Preheat oven to 350 degrees.
Prepare cake mix according to package using a 13. x 9-inch baking pan.
Bake at 350° for 35 - 45 minutes or until a toothpick inserted comes out clean.
Cool cake completely on a wire rack.
In a small bowl using an electric mixer or kitchen aid mixer, whip the cream cheese until smooth.
Add the lemon yogurt and lightly mix; set aside.
In a separate large bowl or in a kitchen aid mixer using the whisk attachment, add the heavy cream and vanilla extract, and whisk on medium speed.
Add the powdered sugar and whip the cream mixture slowly (this is key and keeps the cream from separating later).
Whisk for about 10 minutes until the cream begins to ripple.
Turn the mixer off and finish whisking by hand with a wire whisk until the cream starts to thicken and stick to the whisk.
Fold in the cream cheese yogurt mixture and lightly mix until combined.
Spread the whipped cream mixture evenly over the cooled cake using an offset spatula.
Top with blueberry pie filling and spread the pie filling evenly over the cream cheese filling.
Garnish with additional fresh cream, lemon slices and blueberries.
