Best Lemon Glazed Wild Blueberry Cake Recipes

FRESH BLUEBERRY-LEMON CAKE

Fresh Blueberry-Lemon Cake image

Fresh, juicy blueberries and lemon in this moist cake makes it hard to stop from coming back for more.

Provided by Catherine Fabre

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 50m

Yield 10

Number Of Ingredients 15

Ingredients

1 teaspoon butter, or as needed
12 ounces fresh blueberries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
2 eggs
1 cup white sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon lemon juice
½ tablespoon lemon zest
2 tablespoons confectioners' sugar, or as needed

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Butter and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper.
Place blueberries in a bowl and toss with 1 tablespoon flour and 1 teaspoon lemon juice.
Beat eggs and sugar in a mixing bowl using an electric mixer on high speed until thickened and light in color, at least 5 minutes. Mix in sour cream, vegetable oil, vanilla extract, and salt on low speed until just combined. Add 2 cups flour and baking powder and mix until combined. Add lemon juice and lemon zest and mix well.
Pour 1/2 the batter into the prepared pan and spread evenly. Spread 1/2 the blueberry mixture over batter. Pour in remaining cake batter and spread remaining blueberries on top, pushing them halfway into the batter.
Bake in the preheated oven until top is browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove outer ring from springform pan and let cool completely. Dust top of cooked cake with confectioners' sugar using a small sifter.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 47.5 g, Cholesterol 48.4 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 5 g, Sodium 185.7 mg, Sugar 25.1 g

LEMON GLAZED WILD BLUEBERRY CAKE

Lemon Glazed Wild Blueberry Cake image

My husband and I are visiting Washington state for the summer. At one of the local markets, I found the biggest fresh picked wild blueberries from the pacific northwest that I have ever seen in my life. I bought them without a second thought and got home and made up this recipe. I gave a piece to the subcontractors working on our...

Provided by Lynda Hayes

Categories Other Snacks

Time 45m

Number Of Ingredients 10

Ingredients

1 pkg yellow cake mix
1 pkg instant lemon pudding mix
3 medium eggs
1-1/4 c water
1/3 c oil
1 pt wild blueberries, fresh (seasonal)
2 Tbsp flour
2 Tbsp lemon juice, fresh squeezed
5-6 Tbsp confectioners' sugar
milk

Steps:

1. Empty cake mix into mixer and whisk to break up clumps and airate flour.Next,add oil, water and eggs, one at a time, mix well.
2. Rinse berries and pat dry with a paper towel. In a bowl add the flour. Pour blueberries into the flour and coat them. (This will help prevent the blueberries from sinking to the bottom of your cake)
3. Add instant pudding to cake batter and mix well. Turn off mixer.Add blueberries in all at once and very gently combine with a large spatula.
4. Pour into a Bundt Pan and cook at 350 degrees for 30-35 minutes and remove.
5. While cake is warm (but not hot) Mix together lemon juice, confectioners sugar and milk to make glaze. You can make as thin or thick to your liking. Pour over bundt, some of the glaze will absorb into cake. Serve with your favorite garnish.