It wouldn’t be wrong to say that blueberries are the most versatile berry around. After all, not only can you pair it with seafood, but also with many other ingredients and vegetables – even a lemon. Here are a few of our favorite lemon and blueberry recipes so far.
Layer Cake with Lemon and Blueberries
- 1 cup unsalted butter, melted to room temperature (230 g)
- 1 and 1/4 cup granulated sugar (250g)
- 1/2 cup (100g) light brown sugar, packed
- 4 big room-temperature eggs
- 1 tsp. pure vanilla extract
- 1 Tablespoon baking powder 3 cups
- a half teaspoon of salt
- 1/2 cup lemon juice
- 1 cup (240ml) buttermilk
- 2 teaspoons lemon zest (3 medium lemons)
- 1 1/2 cup blueberries
- 1 tbsp. flour (all-purpose)
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease round the cake pan, including the parchment paper. The cakes are easier to remove from the pans when they are wrapped in parchment paper.
- To make the cake, beat the butter on high for 1 minute using a stand mixer fitted with a paddle attachment. Add the brown sugars and beat on for 2-3 minutes, or until creamed. Add the eggs and vanilla extract. Scrape down the bowl’s edges and bottom as required.
- Combine the baking powder and flour in a large mixing basin. Add the dry ingredients one at a time. After 5 seconds on low speed, add in the lemon juice, milk, and lemon zest and beat just until mixed. Gently incorporate the blueberries into the batter after tossing them with 1 tablespoon of flour. The batter is rather thick. Do not over-mix the ingredients. Overmixing will result in a crumb that is tough and thick in texture.
- Fill prepared cake pans equally with batter. Bake for 21-25 minutes. Cakes that are 8 inches in diameter will require 25 minutes to bake. Remove the pan from the oven and cool fully before assembling and icing.
- To make the frosting, beat cream cheese and butter together on medium speed for 3 minutes. With the mixer on low, add confectioners’ sugar, vanilla essence, cream, and salt. Increase the pace to high and continue to beat for 3 minutes. If desired, add some more cream to the mix.
- To assemble and frost the cake, first cut the tops off the layers using a broad serrated knife to produce a level surface. On your cake stand, place one layer. Cover the top of the cake with cream cheese frosting in an even layer. The second layer is topped with additional frosting, followed by the third layer – spread icing over the sides of the cake. The frosting yields a small amount, just enough for a light frost. If desired, top with blueberries or a lemon garnish. Chill the cake for at least 45 minutes.
Lemon Blueberry Pound Cake
- 1/2 gallon of milk
- 1 tablespoon freshly grated lemon zest (see note)
- 2 tbsp. freshly squeezed lemon juice
- 2 cups all-purpose flour + 1 teaspoon baking powder
- a quarter teaspoon of baking soda
- salt (1/4 teaspoon)
- 1 pound of blueberries
- 1 unsalted butter stick (1/2 cup) softened
- 1-1/4 cup sugar, granulated
- 2 eggs, big
- Preheat the oven at 350 degrees Fahrenheit and place an oven rack in. Using nonstick cooking spray, coat a metal loaf pan. Spray the pan again after lining the bottom with parchment paper.
- Whisk the lemon juice, milk, and lemon zest in a small bowl. Allow it to rest for a few minutes before continuing with the preparation. (It’ll curdle, but that’s fine.)
- Combine the baking soda with flour and salt in a medium mixing basin. Add the blueberries in a teaspoon of flour in a small bowl. Set one aside and the other aside.
- Cream the butter and sugar on medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the bowl’s edges, then add the eggs, beating thoroughly after each addition. Scrape down the bowl’s sides once more. Beat in a flour mixture and milk mixture with the mixer on low speed. Scrape down the sides of the bowl as needed as you add another third of the flour combination then the remaining flour mixture. Fold the flour-dusted blueberries into the batter with a spatula until they are equally distributed.
- Smooth the top of the batter into the pan that has been prepared.
- Bake for 60 minutes, or until golden brown and a tester inserted in the center comes out clean. Allow 10 minutes for the cake to cool before turning out onto a cooling rack to cool fully.
- Transfer the cake to a serving dish after it has cooled.
Related posts: Different Types of Blueberries | Blueberries Growing Guide – Do Blueberries Grow on Vines? | Blueberries Harvesting Guide – Do Blueberries Come Back Every Year? | How To Store Blueberries – Full Guide | Best Substitute to Blueberries
Lemon Nutritional Facts:
- Water: 89%
- Protein: 1.1 grams.
- Carbs: 9.3 grams.
- Sugar: 2.5 grams.
- Fiber: 2.8 grams.
- Fat: 0.3 grams.
Lemons’ carbohydrates are mostly made up of fiber and simple sugars like glucose, fructose, and sucrose.
Pectin is the primary fiber found in lemons. Sugar and starch digestion is slowed by soluble fibers like pectin, which helps to decrease blood sugar levels. Dietary fibers are an essential component of a balanced diet and have been related to a variety of health benefits.
Minerals and vitamins
Lemons include a variety of vitamins and minerals. Vitamin C is a powerful antioxidant. Vitamin C is a key antioxidant and necessary vitamin for immune function. Potassium-rich foods can help to reduce blood pressure and improve cardiovascular health. B6 is a B vitamin. B6 is a group of vitamins that help the body turn food into energy.
Blueberries Nutritional Facts
Blueberries taste great and also have an abundance of nutrients, vitamins, and minerals.
Blueberries are mostly made up of 14 percent carbohydrates, 84 percent water, and a few grams of fat and protein. The majority of the carbohydrates in blueberries come from fructose and glucose, which are simple sugars, but they also include fiber as well. The good news is that they do not cause a large blood sugar increases and are regarded safe for diabetics because this score is quite low.
Dietary fiber is an important element of a balanced diet that may prevent you from a variety of illnesses. Blueberries include 3.6 grams of fiber per cup. In fact, fiber accounts for around 16 percent of the carb content in these berries.
A 100-gram serving of raw blueberries has the following nutrients;
- Calories: 57
- Water: 84%
- Protein: 0.7 grams
- Carbs: 14.5 grams
- Sugar: 10 grams
- Fiber: 2.4 grams
- Fat: 0.3 grams