Add to the creamed mixture, beating ONLY until flour is incorporated.
I’m interested in trying this cake and the carrot cake but I wanted to know about making them gluten free. I have just moved to a high altitude location and was hoping you might tell me how to adjust accordingly so I have the same success. Everybody loved it! Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). J’ai essayé votre pain au bleuets et citron ainsi que les muffins aux bleuets. Thanks, Jenn, for another winner! I’d love to hear how they turn out! Hi Amy, Sorry to hear the berries sunk! Do you happen to know would all the measurements be the same if I used gluten free flour? Do you think it would work instead of AP flour? Jenn’s onceuponachef.com website with its plethora of delicious recipes has become my Go To destination when planning a meal. And cake is dry and crumbly. Bravo, brava, Bravissimo. Do you mean that portions of it are sticking to the pan? Hello! I was asked if you think I would be able to substitute blackberries for blueberries in a future loaf. Connie. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Hi Ana Maria, I’m so sorry you had trouble with the cake sticking! Do you have any idea why this happens? I don’t think the way you beat the butter and sugar would’ve caused a problem and while you did add a little extra liquid to the recipe with the additional lemon juice, I don’t think that would’ve had a big impact. Glad you liked it! Hi Jennifer, For the best results, I’d stick to the recipe – sorry! Hi Jenn, I only came across you the past week and I already want to try so many recipes (and I’m not a big baker/cook).
Decorating Husband has already requested a repeat! Did I not stir through enough? Of course, as with most recipes I find, I had to put my own twist on it. I made it today for my mother on Mother’s day and it turned out well and tastes delicious. I followed the recipe exactly and my blueberries did not sink or stick to the bottom. I love that when I open them, they still smell like her house. These ranged from cookbooks to handwritten cards with notes on the back which are so exciting to read. In a large bowl with electric mixer, cream butter and sugar until light and fluffy. Were your lemons old ? Please try again later.
This dessert keeps the best in the fridge, especially if you're making it during hot weather. The lemon flavor comes through clearly. I also like that this makes a smaller pan. Hi LaToya, Did you by chance use an 8.5×4.5-inch pan instead of 9×5? It has taken me a long time to try this wonderful recipe and it has to be one of Maida's best. This review is so late in coming but by making this lemony blueberry cake I feel I’ve come full circle. You may find these tips helpful though. I’d love to hear how it turns out if you try it with Swerve! Plus, you can eat them anytime. This was so good! Sure — the cake will have a slightly different flavor, but it will work. Bravo, Brava Bravissimo!!!!! The combination of lemon and blueberry is such a classic duo and is good in so many forms: pancakes, muffins, baked french toast, and of course, cake!
I’ve used the glaze and it’s great, but the pound cake on its own is also perfect! Sandra is just as at home in a thrift store as a high-end retailer. I would like to make this one with blueberries on bundt pan. Memories of Nana When my Nana passed away, she left me all of her recipes. My new favorite! Please vote another one.
Sandwich the cooled layers with the purple icing, then crumb coat. . The Ceramic Coating is healthier for you than Teflon and is FDA, California Proposition 65 and European Union Approved. Let sit for at least 10 minutes while you proceed with the recipe. Add the vanilla and a teaspoon of lemon juice as well, then beat the icing until smooth. You may need to increase the baking time by a few minutes, since the pan is a different shape. They are fabulously good, lemony and full of blueberries! It’s now my Mom’s favorite cake. I just made this cake, this flavour was great but my cake had some holes (some bigger than others). Your email address will not be published.
This was a lovely flavoured cake, just a quick question; there seemed to be a large quantity of sugar to butter and when tried to beat it to light and fluffy it didn’t have the same texture as other sponge cakes, so the mixture seemed heavier, is this right? Start planning early, enlist the help of others and yours will be the party that everyone wants to come back to. I did add a little extra lemon but no other changes and it easily came out of the pan and was moist with a wonderful flavor. I made this 5-16-2020. You just want to make sure you have very fine pieces of lemon zest, so if you can achieve it with that, I’d try it. I made this gluten free using the Cup4Cup gluten free flour exactly as written. Like a muffin recipe, you want to be careful not to mix the batter too much or the cake will be dry and kind of fall apart. They go perfectly with a hot drink for breakfast, have a piece of crumb cake with fruit or soup for lunch, eat it for dessert, a snack, or as a side dish at dinner the options are endless! You see, I found your website about 5 years ago when I was looking for the perfect blueberry muffins and yours absolutely hooked me on your other cooking & baking. Thaw overnight on the countertop before serving. Hi Patricia, Sorry you had a problem wth this! Can I use them for this recipe? If you make this again, I recommend using King Arthur flour.
This Lemon Blueberry Crumb Cake is the perfect combination of sweet and tart! I do not have unsalted butter only salted, and we only have almond milk. At 60 minutes, checked with toothpick and while more light brown was still wet. Hope that helps! Can I make this batter into a sheet cake? Jenn – I made this lemon blueberry pound cake late yesterday. (And thank you for catching that typo; it has been corrected!). Fabulessly Frugal: A Coupon Blog Sharing Gift Ideas, Amazon Deals, Printable Coupons, DIY, How to Extreme Many thanks, Linda. Otherwise, cool completely. 1 whole Egg. Do you think almond milk will work here? I googled about the blueberries sinking and apparently that’s just due to gravity. These lemon blueberry crumb cake muffins are light, fluffy, and make the sweetest quick and easy breakfast recipe!
This lemon blueberry crumb cake recipe was an amazing find! If I can, do I need to make any juice adjustment (such as adding 1 or 2 more tbsp of juice). It was just too many steps that needed separate bowls to prepare. Hi Priya, the only kind of oil that I think would work here is (solidified) coconut oil. Hi Leanne, Glad you enjoyed this despite the blueberries sinking! Will bring this cake to office tomorrow for my breskfast. Once the cake batter is poured into pan, gently press the crumbs on top of cake batter. This is definitely best with fresh lemon juice and zest, but I think you could get away with using bottled juice. No worries though. Turned out moist, with a nice flavour. Thank you. This time I used buttermilk as I had some on hand I needed to use up, and it turned out quite nicely. . In a small bowl, whisk together flour, baking powder and salt and set aside. One of those batters where it was so light and fluffy that I wanted to eat it out of the bowl before baking. Thank you Jen! Hope that helps! You could add 1 more tablespoon of lemon juice. I made a lemon glaze with cream cheese that I have used in the past and sprinkled slightly toasted sliced almonds. *Link to download will be in your confirmation email. As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. Perfect! Thank you for your response. Chana Gray. Can I do poppy seeds instead of blueberry for this recipe? I like to use cake strips on the outside of the pans to ensure a flat top. I am very grateful that I discovered your site and will pass around your recipes. It’s a cinch to make. .
You’re so welcome — glad you like the recipes! This helps the blueberries not to sink. Yes, it freezes nicely.
How has your new year been going?! You have successfully favorited this deal. Let them cool completely on the wire racks, about 30 minutes.
. My loaf was checked at 50 minutes with toothpick and center was very loose, wet and jiggling, and very pale. So glad to hear my blog is your go-to!
I’m interested in trying this cake and the carrot cake but I wanted to know about making them gluten free. I have just moved to a high altitude location and was hoping you might tell me how to adjust accordingly so I have the same success. Everybody loved it! Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). J’ai essayé votre pain au bleuets et citron ainsi que les muffins aux bleuets. Thanks, Jenn, for another winner! I’d love to hear how they turn out! Hi Amy, Sorry to hear the berries sunk! Do you happen to know would all the measurements be the same if I used gluten free flour? Do you think it would work instead of AP flour? Jenn’s onceuponachef.com website with its plethora of delicious recipes has become my Go To destination when planning a meal. And cake is dry and crumbly. Bravo, brava, Bravissimo. Do you mean that portions of it are sticking to the pan? Hello! I was asked if you think I would be able to substitute blackberries for blueberries in a future loaf. Connie. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Hi Ana Maria, I’m so sorry you had trouble with the cake sticking! Do you have any idea why this happens? I don’t think the way you beat the butter and sugar would’ve caused a problem and while you did add a little extra liquid to the recipe with the additional lemon juice, I don’t think that would’ve had a big impact. Glad you liked it! Hi Jennifer, For the best results, I’d stick to the recipe – sorry! Hi Jenn, I only came across you the past week and I already want to try so many recipes (and I’m not a big baker/cook).
Decorating Husband has already requested a repeat! Did I not stir through enough? Of course, as with most recipes I find, I had to put my own twist on it. I made it today for my mother on Mother’s day and it turned out well and tastes delicious. I followed the recipe exactly and my blueberries did not sink or stick to the bottom. I love that when I open them, they still smell like her house. These ranged from cookbooks to handwritten cards with notes on the back which are so exciting to read. In a large bowl with electric mixer, cream butter and sugar until light and fluffy. Were your lemons old ? Please try again later.
This dessert keeps the best in the fridge, especially if you're making it during hot weather. The lemon flavor comes through clearly. I also like that this makes a smaller pan. Hi LaToya, Did you by chance use an 8.5×4.5-inch pan instead of 9×5? It has taken me a long time to try this wonderful recipe and it has to be one of Maida's best. This review is so late in coming but by making this lemony blueberry cake I feel I’ve come full circle. You may find these tips helpful though. I’d love to hear how it turns out if you try it with Swerve! Plus, you can eat them anytime. This was so good! Sure — the cake will have a slightly different flavor, but it will work. Bravo, Brava Bravissimo!!!!! The combination of lemon and blueberry is such a classic duo and is good in so many forms: pancakes, muffins, baked french toast, and of course, cake!
I’ve used the glaze and it’s great, but the pound cake on its own is also perfect! Sandra is just as at home in a thrift store as a high-end retailer. I would like to make this one with blueberries on bundt pan. Memories of Nana When my Nana passed away, she left me all of her recipes. My new favorite! Please vote another one.
Sandwich the cooled layers with the purple icing, then crumb coat. . The Ceramic Coating is healthier for you than Teflon and is FDA, California Proposition 65 and European Union Approved. Let sit for at least 10 minutes while you proceed with the recipe. Add the vanilla and a teaspoon of lemon juice as well, then beat the icing until smooth. You may need to increase the baking time by a few minutes, since the pan is a different shape. They are fabulously good, lemony and full of blueberries! It’s now my Mom’s favorite cake. I just made this cake, this flavour was great but my cake had some holes (some bigger than others). Your email address will not be published.
This was a lovely flavoured cake, just a quick question; there seemed to be a large quantity of sugar to butter and when tried to beat it to light and fluffy it didn’t have the same texture as other sponge cakes, so the mixture seemed heavier, is this right? Start planning early, enlist the help of others and yours will be the party that everyone wants to come back to. I did add a little extra lemon but no other changes and it easily came out of the pan and was moist with a wonderful flavor. I made this 5-16-2020. You just want to make sure you have very fine pieces of lemon zest, so if you can achieve it with that, I’d try it. I made this gluten free using the Cup4Cup gluten free flour exactly as written. Like a muffin recipe, you want to be careful not to mix the batter too much or the cake will be dry and kind of fall apart. They go perfectly with a hot drink for breakfast, have a piece of crumb cake with fruit or soup for lunch, eat it for dessert, a snack, or as a side dish at dinner the options are endless! You see, I found your website about 5 years ago when I was looking for the perfect blueberry muffins and yours absolutely hooked me on your other cooking & baking. Thaw overnight on the countertop before serving. Hi Patricia, Sorry you had a problem wth this! Can I use them for this recipe? If you make this again, I recommend using King Arthur flour.
This Lemon Blueberry Crumb Cake is the perfect combination of sweet and tart! I do not have unsalted butter only salted, and we only have almond milk. At 60 minutes, checked with toothpick and while more light brown was still wet. Hope that helps! Can I make this batter into a sheet cake? Jenn – I made this lemon blueberry pound cake late yesterday. (And thank you for catching that typo; it has been corrected!). Fabulessly Frugal: A Coupon Blog Sharing Gift Ideas, Amazon Deals, Printable Coupons, DIY, How to Extreme Many thanks, Linda. Otherwise, cool completely. 1 whole Egg. Do you think almond milk will work here? I googled about the blueberries sinking and apparently that’s just due to gravity. These lemon blueberry crumb cake muffins are light, fluffy, and make the sweetest quick and easy breakfast recipe!
This lemon blueberry crumb cake recipe was an amazing find! If I can, do I need to make any juice adjustment (such as adding 1 or 2 more tbsp of juice). It was just too many steps that needed separate bowls to prepare. Hi Priya, the only kind of oil that I think would work here is (solidified) coconut oil. Hi Leanne, Glad you enjoyed this despite the blueberries sinking! Will bring this cake to office tomorrow for my breskfast. Once the cake batter is poured into pan, gently press the crumbs on top of cake batter. This is definitely best with fresh lemon juice and zest, but I think you could get away with using bottled juice. No worries though. Turned out moist, with a nice flavour. Thank you. This time I used buttermilk as I had some on hand I needed to use up, and it turned out quite nicely. . In a small bowl, whisk together flour, baking powder and salt and set aside. One of those batters where it was so light and fluffy that I wanted to eat it out of the bowl before baking. Thank you Jen! Hope that helps! You could add 1 more tablespoon of lemon juice. I made a lemon glaze with cream cheese that I have used in the past and sprinkled slightly toasted sliced almonds. *Link to download will be in your confirmation email. As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. Perfect! Thank you for your response. Chana Gray. Can I do poppy seeds instead of blueberry for this recipe? I like to use cake strips on the outside of the pans to ensure a flat top. I am very grateful that I discovered your site and will pass around your recipes. It’s a cinch to make. .
You’re so welcome — glad you like the recipes! This helps the blueberries not to sink. Yes, it freezes nicely.
How has your new year been going?! You have successfully favorited this deal. Let them cool completely on the wire racks, about 30 minutes.
. My loaf was checked at 50 minutes with toothpick and center was very loose, wet and jiggling, and very pale. So glad to hear my blog is your go-to!