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BEST Lemon Blueberry Cake – Follow Us


Soft and moist Lemon blueberry muffins Filled with fresh blueberry and lemon flavor. Then sprinkle with a delicious lemon sauce. These are the top cupcakes!

As soon as the fresh fruit is in season, I obtain itchy to cook all kinds of goodies. Blue Berry muffins Usually one of the first recipes I make but this time I decided to add some fresh lemon juice and flavor to revitalize it even more. The two flavors go perfectly together!

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This lemon and blueberry cake that I opened last weekend is absolutely divine. They have the top light and refreshing aroma and are great for spring and summer. Blueberries and lemons have something that gives cakes or breads the top fresh taste.

The sour cream it contains makes them very soft and moist. The top glaze also adds the great sweet note. Not to mention how lovely it makes them look. You have to try! Definitely worth it.

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lemon sauce

Although the glaze is optional, I have maximum I recommend! It takes the muffins up a notch and adds just the right amount of sweetness to offset the light citrus flavor. To make the icing, mix 1/2 cup of powdered sugar and 1 / 2-1 tablespoon of lemon juice in a small bowl. You can also replace lemon juice with milk to make it a classic. Powdered sugar icing if preferred. Then pour over the cake with a spoon.

Tips for making the top lemon and blueberry pie

  • Use fresh blueberries. Believe me, it makes a enormous difference. They are bursting with great flavor and fresh taste.
  • Sour cream. This is the secret to super moist cakes! The extra fat content makes them very soft and gives them a wealthy taste.
  • Lemon peel. Use it Zester Grate your lemon easily and quickly.
  • Don't overcrowd. Fill the muffin bowls 2/3 full. If you fill more, the cakes will overflow.
  • Decorate. Add a few extra fresh blueberries to each muffin bowl before cooking. This will make your cupcakes look nicer. 🙂
  • Let it cool down. Make sure the cakes are completely cool before sprinkling them into the icing. You don't want it to melt!

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Variations

  • Replace sour cream with yogurt for a healthier alternative.
  • Before cooking crumble the topping on top of the dough for a richer taste.
  • You can also sprinkle granulated sugar on top before cooking for a sweeter, crispier top.
  • For a finer glaze, use a mixture of powdered sugar and milk (instead of lemon juice).

Storage + freezing

  • To store: After the cakes have completely cooled, place them in an airtight container or bag. They stay fresh for 3-4 days at room temperature.
  • Freeze: These cakes are top frozen without icing. Put it in a freezer bag or container and freeze for up to 2 months. Microwave for 15 to 30 seconds until warm.

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More goodies for spring:

Blueberry pie with soft and moist lemon, seasoned with fresh blueberries and lemon. Then sprinkle with a delicious lemon sauce. These are the top cupcakes!

  • 1/3 Cup milk
  • 1/3 Cup Vegetable oil
  • one egg
  • 3/4 Cup Sweets
  • 1/3 Cup Lemon juice 2 lemons
  • 1/2 teaspoon Vanilla or almond extract
  • one tablespoon Lemon peel
  • 2/3 Cup sour cream
  • 1 3/4 Glass Fame
  • 1/2 teaspoon kosher salt
  • 2 .. teaspoon baking powder
  • one Cup Blueberries

Secret:

  • 1/2 Cup Granulated sugar
  • 1 / 2-1 tablespoon Lemon juice
  • Preheat the oven to 375 ° F. Fill the cake pan with liner or grease it with baking spray.

  • In a large bowl, whisk together with the milk, vegetable oil, egg, sugar, juice, vanilla, lemon zest and sour cream.

  • Mix the flour, salt and baking powder in a separate bowl. Mix dry ingredients in a large bowl and stir until smooth. Add blueberries.

  • Fill the cupcake liners about 2/3 full with batter. Bake for 20-25 minutes or until lightly browned. Take the cakes out of the pan and let them cool.

  • In a small bowl, whisk together the powdered sugar and lemon juice to obtain the glaze. Sprinkle the cakes.

Offer: onecake | Calorie: 223kcal | Carbohydrates: 34G | Protein: 2 ..G | Fat: 8thG | Saturated fatty acids: 6thG | Cholesterol: 19thmg | Sodium: 114mg | Potassium: 130mg | Sweets: 19thG | Vitamin A: 95IU | C vitamin: 4.8mg | Calcium: 52mg | Iron: onemg

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Jamielyn nye

Jamielyn Nye is the creative director and founder of Follow Us. He is also the author of the Follow Us Cookbook. Jamielyn loves to hunt four small monkeys and sleep with her husband on the sofa when he's not creating in the kitchen.