If you’re craving a dessert that perfectly balances sweet and tangy with a gorgeous pop of color, this Blueberry Glazed Cake Recipe is just what you need. It’s a fluffy, buttery cake topped with a luscious blueberry glaze that adds a fresh, fruity zing with every bite. Whether it’s for a special occasion or a simple weekend treat, one slice of this cake will have you smiling and coming back for more. The vibrant glaze not only looks stunning but also enhances the classic crumb, making this recipe an instant favorite you’ll want to share with everyone you know.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for baking a cake that’s moist, flavorful, and topped with a irresistible glaze. Each ingredient plays its part, from providing structure and richness to contributing fresh, tangy notes that brighten the entire dessert.
- 2 cups all-purpose flour: Provides the perfect base for a tender, light crumb.
- 2 teaspoons baking powder: Gives the cake that lovely rise for a fluffy texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavors beautifully.
- 1 cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth cake.
- 1 cup granulated sugar: Sweetens the cake just right without overpowering.
- 3 large eggs: Bind ingredients together and contribute to the cake’s tender texture.
- 2 teaspoons vanilla extract: Infuses a warm, comforting aroma and flavor.
- 1/2 cup milk: Keeps the batter smooth and moist while balancing density.
- 1 cup fresh blueberries (for glaze): The star in the glaze, bursting with juicy, natural sweetness.
- 1 1/2 cups powdered sugar: Sweetens and thickens the glaze for a glossy finish.
- 2 tablespoons lemon juice: Gives the glaze a bright, zesty kick to complement the blueberries.
How to Make Blueberry Glazed Cake Recipe
Step 1: Prepare the Pan and Preheat Oven
Start by setting your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan so your cake bakes up beautifully without sticking. Taking this prep step seriously ensures your cake releases perfectly after baking.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a bowl. This step is key for an even distribution of leavening agents, which will give your cake that light and fluffy texture you love.
Step 3: Cream Butter and Sugar, Add Eggs and Vanilla
In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This creaming step incorporates air, crucial for a tender crumb. Then, add the eggs one at a time, mixing well after each addition, followed by the fragrant vanilla extract.
Step 4: Combine Dry Ingredients and Milk
Alternate adding the dry ingredients and milk to the butter mixture, mixing gently until just combined. This careful blending keeps the batter light and prevents overmixing which can toughen the cake.
Step 5: Pour Batter and Smooth Top
Pour your batter into the prepared pan and gently smooth the surface with a spatula. Getting the surface even helps the cake bake uniformly, preventing any uneven peaks or cracks.
Step 6: Bake and Cool
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Proper cooling is essential so that the glaze doesn’t melt when applied.
Step 7: Simmer Blueberries for the Glaze
In a small saucepan, combine the fresh blueberries, lemon juice, and 2 tablespoons of water. Simmer over medium heat until the blueberries burst, then mash them gently and cook for about 5 more minutes to thicken the mixture slightly. This deepens the blueberry flavor in your glaze.
Step 8: Strain and Sweeten the Glaze
Strain the blueberry mixture through a fine mesh sieve to remove skins and seeds, creating a smooth glaze. Whisk in the powdered sugar until glossy and sweet, perfect for drizzling.
Step 9: Glaze the Cake
Once the cake has completely cooled, drizzle the blueberry glaze generously over the top. Add fresh blueberries or a sprig of mint to garnish for an extra touch of elegance and freshness.
How to Serve Blueberry Glazed Cake Recipe
Garnishes
Fresh blueberries and a handful of mint leaves make charming garnishes. They add a burst of freshness and a lovely contrast against the glossy glaze, making every slice feel special and inviting.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream. These creamy sides complement the cake’s buttery texture and sweet-tart glaze perfectly, elevating your dessert experience to something truly memorable.
Creative Ways to Present
Consider serving your Blueberry Glazed Cake Recipe on a rustic wooden board with some edible flowers scattered around. You can also slice the cake into petite squares and offer it buffet-style at a brunch or tea party. This adds a charming, approachable vibe that friends and family will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Keeping the glaze intact means your cake stays moist and flavorful for every encore slice.
Freezing
You can freeze the plain cake (without glaze) by wrapping it tightly in plastic wrap and aluminum foil, then placing it in a freezer-safe container. Freeze for up to 2 months. Thaw completely before glazing and serving for the best taste and texture.
Reheating
If you want to warm a slice, gently microwave it for about 15-20 seconds or reheat in a low oven for 5 minutes. This brings out the buttery flavor and softens the cake slightly without melting the glaze.
FAQs
Can I use frozen blueberries for the glaze?
Absolutely! Just be sure to thaw and drain them slightly before cooking to avoid excess liquid, which can dilute your glaze’s flavor and thickness.
What if I don’t have fresh blueberries?
You can substitute with fresh or frozen blackberries or raspberries, but keep in mind the flavor and color will vary slightly, creating a different but still delicious glaze.
Is it okay to use salted butter instead of unsalted?
You can, but reduce the salt added to the dry ingredients slightly to avoid over-salting your cake. Unsalted butter is preferred to control the exact saltiness of the recipe.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different, but the flavor will still shine through beautifully.
How should I store the glazed cake if I want it to stay fresh?
Once glazed, store the cake in the refrigerator inside an airtight container to keep the glaze fresh and prevent the cake from drying out.
Final Thoughts
There’s something truly special about the Blueberry Glazed Cake Recipe that makes it a standout at any gathering. It’s straightforward to make, visually stunning, and delivers a perfect harmony of flavors and textures in every bite. If you’re ready for a dessert to brighten your day and impress your loved ones, give this recipe a try—you won’t regret it!
Print
Blueberry Glazed Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Blueberry Glazed Cake combines a moist, buttery vanilla-flavored cake with a vibrant homemade blueberry glaze. Perfect for dessert or a special occasion, this cake features fresh blueberries in a tangy-sweet glaze that adds a burst of fruitiness and a beautiful finish.
Ingredients
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
Glaze Ingredients
- 1 cup fresh blueberries
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons water
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan to prepare it for the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream butter and sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This will incorporate air, giving the cake a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then mix in the vanilla extract thoroughly.
- Combine dry and wet ingredients: Alternately add the dry ingredients and milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Prepare for baking: Pour the batter into the greased pan and smooth the top with a spatula for even baking.
- Bake the cake: Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes.
- Cool the cake: After 10 minutes, remove the cake from the pan and transfer it to a wire rack to cool completely before glazing.
- Make the blueberry glaze: In a small saucepan, combine the fresh blueberries, lemon juice, and water. Simmer over medium heat until the blueberries burst, stirring occasionally. Mash the mixture and cook for an additional 5 minutes to thicken slightly.
- Strain glaze: Strain the blueberry mixture through a fine sieve to remove skins and seeds, pressing to extract as much liquid as possible.
- Finish glaze: Whisk the strained blueberry juice with powdered sugar until smooth and glossy.
- Glaze the cake: Drizzle the blueberry glaze evenly over the completely cooled cake. Optionally, garnish with additional fresh blueberries or mint leaves for a decorative touch.
Notes
- Make sure the cake is completely cool before applying the glaze to prevent it from melting and running off.
- Fresh blueberries work best for the glaze, but frozen blueberries can be substituted if fresh are not available.
- If you prefer a thicker glaze, reduce the cooking water slightly or add more powdered sugar.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
