Cakes/ Dessert

Lemon Blueberry Cake

lemon blueberry cake | the foodwright

The last cake I made was a rhubarb poundcake with dark chocolate and hazelnuts. WHOA. The flavor was great, but the texture was off and the whole thing was perpetually underbaked. I confess, I made french toast out of it to maybe justify eating it another way, but alas. I’m kind of cursed when it comes to poundcakes. The poundcake before that one was a nutella poundcake and it turned out absolutely WRETCHED. Like, I took it out of the oven and it looked like a volcano had erupted. And the saddest thing was that I donated nearly an entire jar of nutella to that cake. You could say I was upset.

lemon blueberry cake | the foodwrightAnd so, all this being said, I had somewhat low expectations for this cake.

However. This lemon blueberry beauty emerged from the oven and I knew I’d done something right.

I wouldn’t classify this cake as a poundcake (maybe that’s why it worked out?!) because it’s a bit lighter, but it ever so slightly leans more toward the poundcake family because of the ingredient ratios (YASS BUTTER) and more dense texture. It’s still fluffy though, DON’T EVEN WORRY.

lemon blueberry cake | the foodwrightIn my mind, this is the perfect brunch cake. It’s fruity which obviously = breakfast, and baked in a bundt pan which gives it a lovely brunch vibe (no? just me? am I making this up?) I hereby declare all things made in bundt pans to be brunch (& breakfast) appropriate.

So hey! You should make this cake because it’s super delicious, light, and delightfully summery. It also tastes good. Did I say that already?

I’m done.

🍋🍋🍋

lemon blueberry cake | the foodwright

Ingredients: 

3/4 c + 2 T unsalted butter, softened

2 c sugar

6 eggs

1 c low fat buttermilk

1 t vanilla

zest of one lemon

3 c all-purpose flour

1/2 t baking powder

1/4 t baking soda

1/4 t salt

1 lb fresh blueberries

for the glaze: 

2 c powdered sugar

2 T milk

juice & zest of one lemon

Instructions: 

Preheat oven to 325.

Using a stand mixer, cream together the butter and sugar with the paddle attachment until light and fluffy, about 3 minutes. With the mixer on medium speed, add in the eggs one at a time, and beat for another 1-2 minutes. Whisk in the buttermilk, vanilla, and lemon zest, and stir until well combined.

Add in the flour, baking powder, baking soda, and salt, and mix on low until just combined. Detach the bowl from the mixer and fold in the blueberries with a mixing spoon.

In a bundt pan that has been greased & floured, pour in the batter. Bake for 60 minutes, or until a toothpick inserted near the center comes out clean.

LET COOL ON A WIRE RACK FOR AT LEAST 30 MINUTES BEFORE TRYING TO INVERT THE CAKE.

While the cake is cooling, prepare the glaze by mixing all the ingredients together. Ta-da! Done.

Then, invert the cake and drown in glaze.

{recipe adapted from gimme some oven}

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