Description
This Blueberry Glazed Cake is a moist and tender dessert featuring a buttery vanilla cake base topped with a sweet and tangy blueberry glaze. Perfect for gatherings or as a delightful treat, this cake combines the freshness of blueberries with a smooth, citrus-infused glaze that adds vibrant flavor and beautiful color.
Ingredients
Scale
For the Cake
- 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
For the Blueberry Glaze
- 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 ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which will help incorporate air into the batter for a tender crumb. Then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter into Pan: Transfer the batter to the prepared pan, smoothing the top evenly with a spatula to ensure 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. Let the cake cool in the pan for 10 minutes.
- Cool Completely: Carefully remove the cake from the pan and transfer it to a wire rack to cool completely before glazing to prevent the glaze from melting.
- Prepare Blueberry Glaze: In a small saucepan, combine fresh blueberries, lemon juice, and 2 tablespoons of water. Simmer over medium heat until the blueberries burst, then mash the mixture and continue cooking for 5 minutes to thicken.
- 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 becomes smooth and glossy.
- Glaze the Cake: Drizzle the blueberry glaze evenly over the cooled cake. Optionally, garnish with fresh blueberries or mint leaves for added color and freshness.
Notes
- Allow the cake to cool completely before glazing to ensure the glaze sets properly without melting.
- Use fresh or thawed frozen blueberries for the glaze; avoid canned blueberries to keep the glaze bright and fresh.
- You can substitute milk with any plant-based milk for a dairy-free version, although texture may vary slightly.
- For a more intense blueberry flavor, add a teaspoon of fresh lemon zest to the batter.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for best taste.
