Glazed Lemon Blueberry Cake

Glazed Lemon Blueberry Cake

  Ready in : 45 mins

Glazed Lemon Blueberry Cake could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 10 and costs 80 cents per serving. This dessert has 464 calories, 6g of protein, and 22g of fat per serving. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires granulated sugar, blueberries see * note, lemon zest, and salt. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Similar recipes are Glazed Lemon Blueberry Cake, Glazed Lemon Blueberry Cake, and Glazed Lemon-Blueberry Poppy Seed Bundt Cake.

Ingredients

baking soda

baking soda

1 teaspoon

blueberries see * note

blueberries see * note

1 cup

buttermilk

buttermilk

1 cup

confectioners' sugar

confectioners' sugar

0.5 cup

eggs

eggs

4 large

flour

flour

1.5 cups

granulated sugar

granulated sugar

2 cups

lemon juice

lemon juice

0.5 cup

lemon zest

lemon zest

3 tablespoons

salt

salt

1 teaspoon

butter

butter

1 cup

Cooking in Steps

  1. 1
    * Note: Choose berries that are firm, uniform in size, and indigo blue with a silvery frost. Or, you can substitute raspberries, boysenberries, or huckleberries in this recipe.Preheat the oven to 325 degrees with the rack in the center. Butter a 10-inch tube pan; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.

    boysenberries

    boysenberries

    huckleberries

    huckleberries

    raspberries

    raspberries

    berries

    berries

    butter

    butter

    cream

    cream

    sugar

    sugar

    hand mixer
    hand mixer
    bowl
    bowl
    oven
    oven
    frying pan
    frying pan
  2. 2
    Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.Sift together flour, baking soda, and salt into a medium bowl.

    baking soda

    baking soda

    all purpose flour

    all purpose flour

    egg

    egg

    salt

    salt

    bowl
    bowl
  3. 3
    Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, and beginning and ending with the dry ingredients. Stir in the lemon zest and juice. Gently fold in blueberries.

    blueberries

    blueberries

    buttermilk

    buttermilk

    lemon zest

    lemon zest

    butter

    butter

    all purpose flour

    all purpose flour

    juice

    juice

  4. 4
    Pour batter into prepared pan, smoothing the top with a rubber spatula.

    spatula
    spatula
    frying pan
    frying pan
  5. 5
    Bake for 1 hour and 15 minutes, or until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.

    oven
    oven
    frying pan
    frying pan
  6. 6
    Transfer the pan to a wire rack to cool for 10 minutes.Meanwhile, prepare the glaze: In a small bowl, whisk together the sugar, lemon juice, and lemon zest until smooth; set aside.Invert the cake onto a rack. Prick the surface numerous times with a toothpick.

    lemon juice

    lemon juice

    lemon zest

    lemon zest

    sugar

    sugar

    toothpicks
    toothpicks
    wire rack
    wire rack
    whisk
    whisk
    bowl
    bowl
    frying pan
    frying pan
  7. 7
    Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.This recipe yields 10 to 12 servings.