Best Lemon Cream With Blackberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM



Lemon Cupcake with Blackberry Buttercream image

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.

Provided by Megan C. A.

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 13

1 cup white sugar
½ cup butter
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners' sugar
½ cup seedless blackberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  • Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  • Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  • Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Nutrition Facts : Calories 272 calories, Carbohydrate 40.7 g, Cholesterol 46.2 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.5 g, Sodium 150.6 mg, Sugar 33.2 g

LEMON CREAM WITH BLACKBERRIES



Lemon Cream with Blackberries image

Categories     Dessert     Side     Blackberry     Lemon

Yield serves 4

Number Of Ingredients 4

1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/2 cup honey
1 cup (about 12 ounces) drained silken tofu
1 cup blackberries

Steps:

  • In a blender, puree 2 1/2 teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary. Refrigerate, covered, if not serving immediately.
  • To serve, divide lemon cream evenly among 4 bowls or serving glasses. Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
  • Nutrition Information
  • (Per Serving)
  • Calories: 180
  • Saturated Fat: 0g
  • Unsaturated Fat: .1g
  • Cholesterol: 0mg
  • Carbohydrates: 41g
  • Protein: 4.4g
  • Sodium: 2.3mg
  • Fiber: 2.4g

LEMON CREAM WITH BLACKBERRIES



Lemon Cream with Blackberries image

Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 5

1 tablespoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup honey
1 package (12 ounces) silken tofu, firm or extra-firm, drained
1 cup fresh blackberries

Steps:

  • Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.
  • Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
  • Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

Nutrition Facts : Calories 196 g, Fiber 2 g

Related Topics