lemon blueberry cake with lemon glaze

lemon blueberry cake recipeYou guys. This lemon blueberry cake is so good. Seriously, so good.

lemon blueberry cake recipeMy aunt Chrissy introduced the two of us (me and the lemon blueberry cake) and I am forever in her debt. She first found the recipe here. Try it.

lemon blueberry cake recipeINGREDIENTS

For the cake:
1 1/2 cups + 1 Tbsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain whole milk yogurt
1 cup sugar
3 large eggs
grated lemon zest from two lemons
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 Tbsp fresh lemon juice

DIRECTIONS

Preheat the oven to 350 degrees F.

Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.

Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving

 

Comments

  1. says

    YUMMMMM!!!!!!! Crazy…. really that you would post this TODAY! Daughter & I were just talking this morning about what dessert to make for Gram’s arrival tomorrow and birthday celebration… “mini-me” responded “how about something lemony-blueberry-ish” WOW! This sounds divine!!! & the cake too! XOXO What a great treat to share with the whole fam! Hope you are enjoying your time together!

  2. Chrissy Carpenter says

    So excited you shared this on Kojo…..that is how I know you REALLY love something! Love you guys – love seeing all the pics of your trip. I was so happy that you were somewhere warm last week. You would be having some serious February hate if you were here – it was SO COLD! Give everyone a hug for us!

    • Kirstin says

      Chrissy, this stuff is the best. In fact, rereading this makes me want to make this for the Remkes. :)
      And ohmygoodness, I keep hearing about the sub zero temps. YUCK. I heard it was better today though??? Fingers crossed that it stays that way for you. ;)
      Will give hugs all around. Love you!

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