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
Scale
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.
