Glazed Lemon Blueberry Cake

"What a great Spring/Summertime dessert!"
 
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photo by monaghanconnie photo by monaghanconnie
photo by monaghanconnie
Ready In:
1hr 20mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • Pre heat oven to 350 degrees.
  • Grease two loaf pans.
  • In a bowl, combine dry ingredients.
  • In another bowl, mix the lemon zest and sugar until sugar turns yellow.
  • Add the butter to the sugar and mix until fluffy and white, about 3 – 5 minutes.
  • Add the eggs one at a time and mix well after each one.
  • Add the vanilla, lemon juice and buttermilk, and mix well.
  • Add the dry ingredients all at once, and mix well.
  • Fold in the blueberries.
  • Add the batter into the loaf pans, and bake for about 1 hour, or until a toothpick inserted comes out clean.
  • Allow cakes to cool completely before adding the icing.
  • To make the icing, mix the lemon juice and the powdered sugar until combined and smooth.
  • Remove the cakes from their pans, poke holes in the top and brush on the icing.

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Reviews

  1. I always cut down on the sugar, so this seemed perfect with 1/2 cup less. Very light with a nice crunch to the top! I haven't made the icing yet -- hoping that'll add even more lemon flavor as it's very faint in the cake itself. This is a large recipe, which filled 3 mini loaf tins plus a small glass one. Because of the smaller sizes it took only about 45 minutes to bake.
     
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