Best 2 Glazed Lemon Blueberry Cake Recipes

Indulge in a delightful culinary journey with our glazed lemon blueberry cake, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the vibrant zest of lemon with the sweet burst of blueberries, all enveloped in a luscious glaze that adds an extra layer of decadence. With its moist and fluffy texture, this cake is perfect for any occasion, whether it's a cozy breakfast, an afternoon tea party, or a special celebration. This article also offers variations of the recipe, including a gluten-free option, a vegan alternative, and a delightful lemon blueberry bundt cake, ensuring that everyone can savor the goodness of this delectable creation.

Here are our top 2 tried and tested recipes!

GLAZED LEMON BLUEBERRY CAKE

Glazed Lemon Blueberry Cake image

Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 13

Ingredients

1 cup unsalted butter, room temperature, plus more for baking pan
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 1/2 tablespoons freshly grated lemon zest, (3 large lemons)
2 1/2 tablespoons freshly squeezed lemon juice, (2 lemons)
1 cup fresh blueberries
1/2 cup confectioners' sugar
1/2 cup freshly squeezed lemon juice, (4 lemons)
3 tablespoons freshly grated lemon zest, (3 lemons)

Steps:

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 butter and sugar on medium speed until light and fluffy, about 3 minutes. Add 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. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
Invert the cake onto a rack. Prick the surface numerous times with a toothpick. 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.

GLAZED LEMON BLUEBERRY COFFEE CAKE RECIPE - (4.4/5)

Glazed Lemon Blueberry Coffee Cake Recipe - (4.4/5) image

Provided by á-2788

Number Of Ingredients 16

Ingredients

For the Cake
Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 1/2 tablespoons freshly grated lemon zest (from 4 large lemons)
2 1/2 tablespoons freshly squeezed lemon juice (from 2 lemons)
3 cups plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup buttermilk
1 1/2 cups fresh blueberries (9 ounces)
For the Glaze
1/2 cup confectioners' sugar
1/2 cup freshly squeezed lemon juice (from 4 lemons)
2 teaspoons freshly grated lemon zest (from 1 lemon)

Steps:

Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter. Transfer batter to prepared pan, smoothing top with a rubber spatula. Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours. Transfer pan to a wire rack to cool for 45 minutes. Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside. Invert the cake onto a rack. Prick the surface all over with a wooden skewer. Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

Tips:

Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't miss anything.
Use fresh ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
Don't overmix the batter: Overmixing the batter can make your cake tough. Only mix the batter until the ingredients are combined.
Bake the cake in a preheated oven: A preheated oven will help the cake rise evenly.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This glazed lemon blueberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, sweet and tangy glaze, and fresh blueberries, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this glazed lemon blueberry cake a try. You won't be disappointed.