Lemon-Glazed Blueberry Cake

photo by Megan Chromik
Another wonderful Amanda recipe for this stunning cake! I do love the colors mix with the blueberries and yellow lemon. It’s also a light cake too so great for a slice at breakfast with coffee or orange juice. It’s amazing to me that Amanda has so many family desserts that she’s willing to share with me. It’s so hard to find great friends and even harder to find great friends who happen to be a extraordinary foodie bloggers! Thank you Amanda girl! Love ya! 😀

Loaf Ingredients:
1/2 cup butter
1 cup granulated sugar
2 eggs
1-1/2 cups flour
1 tsp baking powder
1/8 tsp salt
2 tbsp grated lemon rind (I probably added about 3 tbsp)
1/2 cup milk
1-1/2 cups blueberries, lightly tossed in flour (I used almost 2 cups)

Lemon Glaze Ingredients:
3 tbsp granulated sugar
3 tbsp fresh lemon juice

For the Loaf:
Cream butter. Gradually blend in sugar and eggs. Beat until light and fluffy. In a separate bowl, blend together flour, baking powder, salt and lemon rind. Add dry ingredients to creamed mixture alternately with milk. Gently stir in blueberries.

Turn batter into a greased 5 x 9″ loaf pan. Bake at 350 degrees F for 55 – 60 minutes or until loaf springs back when lightly touched. Cool on cake ack for 5 minutes.
For the Lemon Glaze:
Combine sugar and lemon juice. Pierce loaf all over with a skewer and pour lemon mixture over the hot loaf. When cool, remove loaf from pan.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.

2 thoughts on “Lemon-Glazed Blueberry Cake”

  1. Reply to Imagine Travel and Tours:
    I was so hoping you'd like this post! Your recipe is amazing girl!

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