Next time you are at the grocery store and find some fresh blueberries, toss it in your cart and try this awesome moist blueberry cake with lemon glaze. Keep the blueberries out and you will have a plain moist vanilla cake. In case you decide to keep the blueberries out, bake the cake at 350 degrees Fahrenheit for 55 min-1 hour. Blueberries can be an amazing addition to your baked goods, because it not only gives it a pretty look, but then it also compliments the sweetness very well. I love the color and taste of blueberry ice-cream as well but my all time favorite is Chef John’s blueberry muffin with sour cream or yogurt. Try it, you will love it too.
I might be going crazy with blueberries. Well, its summer and its the perfect time to make use of seasonal berries. Oh, I just remembered, cream cheese berry muffins is a perfects dessert too.
The teeny weeny sourness of the lemon in the lemon glaze cuts down the sweetness a bit too. Having said that, don’t worry, the cake is not overly sweet.
Couldn’t wait any more. I ended up having my dessert before lunch which is often the case when I see something sweet in front of me :).
Lightly coat the blueberries in the flour and shake off the excess before adding it to the batter, or else the berries will sink to the bottom of the pan, particularly if you are using a 9* 2 inch cake pan.
Similar Recipe:
Coffee cake with sour cream / creme fraiche or yogurt
Other amazing cakes
Images and Recipe updated: Jul 15 2014
Blueberry Cake with lemon glaze
Prep Time
15 mins
Cook Time
35 mins
Ingredients
- 2 cups 240 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick 4oz(113grams) unsalted butter, softened at room temperature
- 1 and 1/3 cup 270 grams sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Substitution
- 1 cup fresh blueberries
- 1/2 tablespoon flour
- Lemon Glaze:
- 1 cup confectioners sugar Icing sugar
- 1 1/2 - 2 tablespoons lemon juice
Instructions
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Preheat oven to 400°Fahrenheit or 205 Degrees Celsius.
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Sift together flour + baking powder + baking soda + salt. Set aside.
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Cream together butter and sugar until fluffy. Add vanilla extract + eggs and beat well for an additional 2-3 minutes.
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Now stir and mix the flour in 3 batches, alternating with the buttermilk, beginning and ending with flour until all is combined.
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Grease and flour a 9*2 inch baking pan or a bundt pan. Pour your batter and use a spatula to smooth.
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In a bowl, toss your berries with the half tablespoons of flour until lightly coated. Sprinkle the berries over the batter. They should completely cover the cake.
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Place in the oven and bake for approximately 30 - 35 minutes, or until a skewer inserted into the center of the cake comes out clean. (Bundt pan takes somewhere between 25-30 minutes)
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Remove from oven and let cool in pan for 10-15 minutes before transferring to a wire rack.
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Lemon Glaze:
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Add 1 tablespoon of lemon juice to confectioners sugar and mix, Slowly add few drops at a time and keep mixing until a thick, but pourable consistency is attained. Pour over the cake.
Recipe Notes
If you want rich blueberry cake, add 2 cups of blueberries instead of 1 cup.
Cake Recipe Adapted from: Alwaysorderdessert.com
Variations: Used vanilla extract instead of almond extract.
Reduced the amount of blueberries to half.
HEY THERE! HAPPY TO SEE YOU 🙂
This is such a moist cake with all the goodness of blueberries.
The vanilla complements with real blueberries so well unlike the fake blueberry cakes at the store!
DELICIOUS 🙂
Thank you Jagritee 🙂 …even I was shocked to know that all the blueberries and berries you find in baked goods and cereals are fake.