Directions Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese ...

Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and ...

Place in the fridge to keep cool until ready to use. To decorate: Spoon the cream cheese onto the cake swirl with a palette knife, spatula or spoon. Decorate with extra lemon zest and blueberries.

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

You've probably heard the terms "shortcake" and "pound cake." But other than their similar-sounding measuring unit names, ...

These fruity vegan lemon and blueberry scones are a teatime treat that everyone will enjoy. You can even have them with (coconut) cream! Each muffin (without the optional toppings) provides 198 ...