Best 2 Glazed Lemon Blueberry Cake Recipes

Indulge in a taste of sunshine and citrus with our tantalizing glazed lemon blueberry cake. This delectable dessert combines the tangy sweetness of lemons and juicy blueberries, creating a symphony of flavors that will delight your taste buds. The moist and fluffy cake is elevated by a luscious lemon glaze, adding a burst of bright citrus to every bite. Whether you're celebrating a special occasion or simply craving a sweet treat, this glazed lemon blueberry cake will surely impress and satisfy.

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:

Use fresh blueberries for the best flavor. Frozen blueberries can also be used, but they should be thawed and drained before using.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake for a few more minutes.
Let the cake cool completely before glazing it. This will help the glaze set properly.
The glaze can be made ahead of time and stored in the refrigerator for up to 2 weeks. When ready to use, bring the glaze to room temperature before pouring it over the cake.
For a thicker glaze, add more powdered sugar. For a thinner glaze, add more lemon juice.
The cake can be decorated with additional blueberries, lemon zest, or sprinkles before serving.

Conclusion:

This glazed lemon blueberry cake is a delicious and refreshing treat that is perfect for any occasion. The combination of sweet and tart flavors is sure to please everyone. With its moist and tender crumb, this cake is sure to be a hit. So next time you're looking for a dessert that is both delicious and easy to make, give this glazed lemon blueberry cake a try. You won't be disappointed!

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