The Most Delicious Glazed Blueberry Cake

Kathie Carr

By
@kathiecc

This one came from a local newspaper during a local blueberry festival several years ago.
The first glaze soaks into the cake and the second is lke a frosting. Yum!

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
45 Min

Ingredients

CAKE:

1/3 c
butter
1 c
sugar
1
egg
1 c
milk
2 1/2 c
cake flour (or all purpose flour)
1/2 tsp
salt
4 tsp
baking powder
1/4 tsp
cinnamon
1/8 tsp
each nutmeg and cloves
2 c
fresh blueberries plus a bit more flour for coating berries

GLAZE ONE:

1/2 c
sugar
1/2 c
lemon juice

GLAZE TWO:

2 c
powdered sugar
3 1/2 Tbsp
lemon juice

Step-By-Step

1Beat butter and sugar together until creamy. Add egg. Mix together flour, salt, baking powder, and spices. Add the dry ingredients alternately with the 1 cup milk, beating well. Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully. (Coating the berries prevents them from sinking to the bottom of the cake.)
2Pour into greased and floured Bundt or angel food cake pan. NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe. Bake at 375 degrees for 45 minutes. Allow cake to cool 5 minutes then carefully invert onto serving plate.
3Glaze One: Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in warm cake and brush glaze over all surfaces of the cake as it cools.
4Glaze Two: For final glaze, whisk the confectioner's sugar and 3 1/2 tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.

About this Recipe

Course/Dish: Cakes, Fruit Desserts