Best 4 Lemon Glazed Wild Blueberry Cake Recipes
Indulge in a delightful culinary journey with our Lemon Glazed Wild Blueberry Cake, a masterpiece that tantalizes taste buds with its burst of citrusy sweetness and the plump, juicy goodness of wild blueberries. This delectable cake is not just a dessert; it's an experience that will transport you to a world of flavors.
Our recipe collection features a variety of delectable treats, each with its unique charm. From the classic elegance of Lemon Blueberry Pound Cake to the rustic charm of Blueberry Buckle, and the tantalizing Blueberry Cream Cheese Muffins, there's a recipe for every palate and occasion. Explore the tangy delight of Lemon Blueberry Scones, perfect for a delightful afternoon tea, or dive into the Blueberry Cobbler, a comforting dessert that exudes warmth and nostalgia.
BLUEBERRY LEMON BUNDT CAKE WITH LEMON GLAZE
This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.
Provided by Shannon 24
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
- In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
- Add eggs, one at a time, beating until completely combined.
- Beat in vanilla.
- On low speed, alternate adding the flour mixture with the sour cream.
- In a separate bowl, toss blueberries, zest and remaining flour.
- Fold into batter.
- Grease and flour a 12 cup bundt pan.
- Spread batter into pan.
- Bake cake on bottom rack of oven for 60-70 minutes.
- Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
- For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
- Drizzle glaze over cake.
- Enjoy!
Nutrition Facts : Calories 521.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 112.6, Sodium 338.1, Carbohydrate 79.8, Fiber 1.4, Sugar 57.5, Protein 5.6
LEMON-GLAZED BLUEBERRY CUPCAKES
Glazing these blueberry cupcakes as they bake gives them an interesting crunch!
Provided by TerryWilson
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth.
- Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour.
- Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups.
- Bake in the preheated oven until tops look dry, about 15 minutes.
- Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each.
- Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 28.3 g, Cholesterol 26.5 mg, Fat 4.6 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 140.7 mg, Sugar 18.8 g
BLUEBERRY-LEMON TEA CAKES
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Yield Makes nine 2 1/2-by-4-inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter nine 2 1/2- by-4-inch baking pans, and dust with flour, tapping out excess.
- Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
- Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
- Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
- Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
- Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
GLAZED LEMON BLUEBERRY CAKE
Make and share this Glazed Lemon Blueberry Cake recipe from Food.com.
Provided by LizAnn
Categories Dessert
Time P2m14DT20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°, center rack.
- Butter a 10" tube pan.
- In large mixing bowl, cream butter and sugar on medium speed until light and fluffy; about 3 minutes.
- Add eggs, one at a time, beating well and scraping down sides of the bowl after each addition.
- Sift together flour, soda and salt; add to butter mixture in three additions alternating with buttermilk, beginning and ending with dry ingredients.
- Stir in lemon zest and juice.
- Gently fold in blueberries.
- Pour batter in prepared pan smoothing top with a rubber spatula
- Bake 1 hour and 15 minutes of until a tester inserted in center comes out clean and the cake has begun to pull away from sides of the pan. Transfer pan to a wire rack to cool, about 10 minutes.
- Meanwhile, whisk together glaze ingredients.
- Invert cake onto a rack. Prick surface numerous times with a toothpick.
- Brush glaze over the surface; let cool to room temperature.
- Store wrapped in plastic up to two days at room temperature.
Nutrition Facts : Calories 541.8, Fat 21, SaturatedFat 12.5, Cholesterol 134.4, Sodium 236.7, Carbohydrate 83.1, Fiber 1.3, Sugar 49.2, Protein 7.1
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the blueberries and lemon zest.
- Properly Measure Ingredients: Use a kitchen scale to accurately measure ingredients, especially flour and sugar. This will ensure that your cake turns out perfectly.
- Do Not Overmix: Be careful not to overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
- Preheat the Oven: Always preheat your oven before baking. This will help ensure that your cake bakes evenly.
- Cool the Cake Completely: Allow the cake to cool completely before glazing it. This will help the glaze set properly.
Conclusion:
This lemon-glazed wild blueberry cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb, sweet and tangy glaze, and burst of blueberry flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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