
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.
Diets
Ingredients

baking soda
1 teaspoon

blueberries see * note
1 cup

buttermilk
1 cup

confectioners' sugar
0.5 cup

eggs
4 large

flour
1.5 cups

granulated sugar
2 cups

lemon juice
0.5 cup

lemon zest
3 tablespoons

salt
1 teaspoon

butter
1 cup
Cooking in Steps
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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
huckleberries
raspberries
berries
butter
cream
sugar
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bowl
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2Add 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
all purpose flour
egg
salt
bowl -
3Add 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
buttermilk
lemon zest
butter
all purpose flour
juice
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4Pour batter into prepared pan, smoothing the top with a rubber spatula.
spatula
frying pan -
5Bake 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.
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6Transfer 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 zest
sugar
toothpicks
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whisk
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7Brush 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.