Did I get your attention? I hope so! I mean if Blueberry Lemon Cake doesn’t make your mouth automatically start salivating then I don’t know what does 🙂
Saturday night I realized I needed to get something ready to take to church for the refreshment team that I head up. Nate and I were already at the store when I saw that blueberries were on sale! So knowing that 1) I wanted the blueberries and 2) I needed to make something, I snatched up two pints plus a couple of lemons. These blueberries had a destiny, you see: they were going to be in my first ever cake recipe that I actually 100% made up.
I don’t know if I’ve ever mentioned it on here, but I am a huge fan of the sweet-tart flavor combination. Nate on the hand is a fan of the chocolate chip cookie flavor combination. Needless to say I was in LOVE with the idea of adding the lemon, and if you have more refined tastes like me, you’ll love it too! Y’all, this cake is sweet and tart, but I suppose I should mention that it’s relatively healthy too! The only fat is 1/4 cup of butter, and I tried to get the sugar content pretty low as well. You could always sub a stevia baking blend for the sugar, which would make it even healthier!
Blueberry Lemon Cake
- 1/2 cup plain nonfat or Greek yogurt
- 1/4 cup butter, melted
- 1/3 cup sugar (plus a reserved 1/2 cup sugar for glaze)
- 1/3 cup brown sugar
- 3 eggs
- 2 tsp vanilla
- zest of 2 large lemons (juice the lemons and reserve liquid for glaze)
- 2 tsp water
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 pint blueberries, washed, picked through to remove all stems, and dried
Preheat oven to 350. In a small bowl sift together the flour, baking powder, and salt. Set aside. In a large bowl beat together the yogurt, melted butter and sugars. Add the eggs, one at a time. Add vanilla and lemon zest. With the mixer on low, slowly add the dry ingredients to the wet, mixing until just combined. In a the same small dry ingredient bowl, toss the blueberries with 1 Tbsp of flour. This keeps them from sinking all the way to the bottom during the baking process. Add the blueberries to the batter and gently fold until evenly distributed. Coat a 9×5 loaf pan with nonstick spray. Pour batter into pan and spread evenly. Bake at 350 for 1 hour and 5 minutes, or until a knife inserted in the middle comes out clean. Immediately pour hot glaze (recipe below) over the hot cake. Let cool completely in the pan before removing. Serve and enjoy!
For the glaze:
During the last 15 minutes of baking, combine the juice from the lemons (no seeds please!) with 1/2 cup of sugar. Stir, over low heat, until the sugar has dissolved and the liquid has taken on a syrupy consistency, about 10 minutes. Set aside until cake is done.
HOLY HEAVEN this cake was great! I loved every bite of mine…the crust was baked to perfection, and I loved the addition of the sugared glaze on top. The inside was perfectly cooked with tons of ripe, juicy blueberries in every bite. I would say that my first cake recipe was quite the success!
Have you ever made your own cake or cookie recipe before? How did you get the correct ratios for the ingredients? Better yet, what’s the recipe! I searched through ALL of my cookbooks for simple yellow cake recipes and then made some alterations to what I deemed the best ingredients. From there I calculated what it would take to make this cake successful at a high altitude since being a mile high kills every opportunity a sweet/tart little cake could have at really succeeding. From there I just mixed and baked and hoped for the best! 🙂
Bunker says Happy Monday!
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