LEMON BLUEBERRY POUND CAKE
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Yield One 9x5-inch loaf cake (8 to 10 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg
GLAZED LEMON BLUEBERRY CAKE
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
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.
LEMON GLAZED WILD BLUEBERRY CAKE
My husband and I are visiting Washington state for the summer. At one of the local markets, I found the biggest fresh picked wild blueberries from the pacific northwest that I have ever seen in my life. I bought them without a second thought and got home and made up this recipe. I gave a piece to the subcontractors working on our...
Provided by Lynda Hayes
Categories Other Snacks
Time 45m
Number Of Ingredients 10
Steps:
- 1. Empty cake mix into mixer and whisk to break up clumps and airate flour.Next,add oil, water and eggs, one at a time, mix well.
- 2. Rinse berries and pat dry with a paper towel. In a bowl add the flour. Pour blueberries into the flour and coat them. (This will help prevent the blueberries from sinking to the bottom of your cake)
- 3. Add instant pudding to cake batter and mix well. Turn off mixer.Add blueberries in all at once and very gently combine with a large spatula.
- 4. Pour into a Bundt Pan and cook at 350 degrees for 30-35 minutes and remove.
- 5. While cake is warm (but not hot) Mix together lemon juice, confectioners sugar and milk to make glaze. You can make as thin or thick to your liking. Pour over bundt, some of the glaze will absorb into cake. Serve with your favorite garnish.
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
WILD BLUEBERRY CAKE
This cake is wonderful served with lemon ice or vanilla-bean ice cream. Yummmmy...My mil's east coast recipe. This very special cake is worth the effort to make.
Provided by Baby Kato
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake.
- Preheat oven to 350 degrees.
- Grease a bundt pan, dust with flour, set aside.
- Beat butter, 1 cup sugar in large bowl until fluffy.
- Next beat in egg yolks, one at a time.
- Mix in orange, lemon and lime rinds.
- In fresh bowl beat eggs whites till soft peaks form.
- Mix in remaining 1/2 cup of sugar until peaks become firm.
- In a small bowl whisk flour, baking powder and salt.
- Using a wooden spoon, mix flour mixture into butter mixture alternating with the orange juice.
- Batter will be stiff.
- Fold in egg whites and add 3 cups of blueberries.
- Pour into prepared pan.
- Bake in center of oven at 350 degrees for 45- 55 minutes.
- Let cake cool on rack in pan for 20 minutes.
- Glaze.
- While waiting for cake to cool prepare glaze.
- In a small pan bring sugar and juice to a boil for about 2 minutes, stir and let cool.
- Remove cake from pan, place cake on rack and brush on glaze-- allow cake to cool before serving-- enjoy.
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LEMON BLUEBERRY CAKE WITH LEMON-ZEST GLAZE RECIPE
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- reheat oven to 350°F. Grease a 9- x 5-inch loaf pan with butter, and dust with flour, knocking the excess out of the pan. Beat eggs, flour, sugar, oil, sour cream, vanilla, lemon zest, baking soda, and 1/2 teaspoon of the salt with a hand mixer on medium-low speed until combined and smooth, about 2 minutes. Fold in blueberries. Pour into prepared loaf pan; smooth top. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 15 minutes. Let cool in pan 20 minutes. Carefully remove cake from pan; transfer to a wire rack, and let cool completely, about 2 hours.
- Whisk together powdered sugar, milk, lemon juice, and remaining 1/4 teaspoon salt in a bowl. Pour evenly over cooled cake. Garnish with additional lemon zest.
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