Description
This Blueberry Glazed Cake is a moist and fluffy dessert perfect for any occasion. It features a tender vanilla-infused cake base topped with a tangy and sweet homemade blueberry glaze that adds a burst of fresh fruity flavor. With a soft crumb and vibrant glaze, this cake balances sweetness and zest beautifully, making it an irresistible treat for blueberry fans and cake lovers alike.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
Blueberry Glaze Ingredients
- 1 cup fresh blueberries
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine the leavening and seasoning evenly.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Combine Wet and Dry: Alternate adding the dry flour mixture and milk to the butter mixture. Begin and end with the dry ingredients, mixing gently and just until combined to keep the batter light.
- Pour Batter into Pan: Transfer the batter into the prepared pan and smooth the top evenly for uniform baking.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare Blueberry Glaze: In a small saucepan, combine the fresh blueberries, lemon juice, and 2 tablespoons of water. Simmer over medium heat until the blueberries burst. Mash them and cook for an additional 5 minutes to reduce slightly.
- Strain and Sweeten Glaze: Strain the blueberry mixture through a fine sieve to remove skins and seeds. Whisk in the powdered sugar until the glaze is smooth and glossy.
- Glaze the Cake: Drizzle the cooled cake evenly with the blueberry glaze. Optionally, garnish with fresh blueberries or mint leaves to enhance presentation and flavor.
Notes
- Ensure the cake is completely cool before glazing to prevent the glaze from melting off.
- You can substitute fresh blueberries with frozen ones, but thaw and drain them well before use.
- For an extra touch, sprinkle a little lemon zest into the glaze for amplified citrus notes.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days.
