Blueberry Cake With Lemon Glaze
A moist blueberry cake with a tangy lemon glaze, perfect for brunches or dessert gatherings, combining fresh berries with citrusy sweetness for a delightful treat.
Ingredients
- 3 cups sifted cake flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/2 cups fresh blueberries ⓘ
- 1 cup sugar ⓘ
- 2 eggs ⓘ
- 1 cup skim milk ⓘ
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract ⓘ
- 1 teaspoon lemon extract
- 1 tablespoon sifted cake flour (for coating blueberries) ⓘ
- 1 cup sifted powdered sugar ⓘ
- 1 tablespoon plus 1 teaspoon lemon juice ⓘ
Instructions
- Combine 3 cups of sifted cake flour, baking powder, and salt in a medium bowl.
- Sprinkle 1 tablespoon of the flour mixture over the blueberries and toss gently to coat; set aside.
- In a separate bowl, beat eggs and sugar until well blended.
- Add milk, vegetable oil, vanilla extract, and lemon extract to the egg mixture; mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
- Gently fold in the coated blueberries into the batter.
- Pour the batter into a greased baking pan and bake at 350°F (175°C) for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the glaze by mixing sifted powdered sugar with lemon juice until smooth.
- Drizzle the lemon glaze over the cooled cake before serving.
Tips & Substitutions
For the best texture, ensure your ingredients are at room temperature before mixing. You can substitute frozen blueberries for fresh, but do not thaw them before adding to the batter to prevent color bleeding. If you need a lighter option, consider using half-and-half instead of skim milk. Adjust the sugar based on your preference; you may reduce it slightly if using very sweet blueberries.
Serving Suggestions
This blueberry cake is delightful on its own but pairs beautifully with a scoop of Strawberry Peach Ice Cream for a refreshing dessert. Serve it alongside a cup of tea or coffee for an afternoon treat. For brunch, consider serving it with a side of Greek yogurt drizzled with honey to complement the flavors.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer, you can freeze the cake for up to three months. To reheat, place slices in a microwave for about 10-15 seconds until warmed through, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Cake With Lemon Glaze contains roughly 779 calories, with 9g protein, 120g carbohydrates, and 18g fat. It is an excellent source of iron (40% of the Daily Value) and vitamin A (29% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1090mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other berries in this cake?
Absolutely! You can substitute blueberries with raspberries, blackberries, or diced strawberries. Just be mindful that different berries may have varying moisture levels, which could slightly affect the cake's texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Additionally, the edges should start to pull away from the sides of the pan, and the top should be lightly golden.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely before storing it in an airtight container. Just wait to add the lemon glaze until you're ready to serve for the best presentation and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).