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!


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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

Directions Step-By-Step

1
Beat 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.)
2
Pour 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.
3
Glaze 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.
4
Glaze 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