Glazed Lemon Blueberry Cake Recipes

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GLAZED LEMON BLUEBERRY COFFEE CAKE



Glazed Lemon Blueberry Coffee Cake image

Blueberries and lemon are a dynamic duo when it comes to flavor and in this coffee Bundt cake, they also make for a bright display.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 14

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)
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.

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

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

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.

BLUEBERRY LEMON BUNDT CAKE WITH LEMON GLAZE



Blueberry Lemon Bundt Cake With Lemon Glaze image

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

2 1/2 cups all-purpose flour
1 teaspoon all-purpose flour, for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
2 lemons, juice of
2 -3 cups icing sugar

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

GLAZED LEMON-BLUEBERRY LOAF



Glazed Lemon-Blueberry Loaf image

With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.

Provided by By Arlene Cummings

Categories     Side Dish

Time 3h15m

Yield 12

Number Of Ingredients 13

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh blueberries
1 cup powdered sugar
2 teaspoons whipping cream or milk
1 teaspoon lemon extract

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
  • Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g

LEMON GLAZED WILD BLUEBERRY CAKE



Lemon Glazed Wild Blueberry Cake image

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

1 pkg yellow cake mix
1 pkg instant lemon pudding mix
3 medium eggs
1-1/4 c water
1/3 c oil
1 pt wild blueberries, fresh (seasonal)
2 Tbsp flour
2 Tbsp lemon juice, fresh squeezed
5-6 Tbsp confectioners' sugar
milk

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.

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