Ingredients In Lemon Glaze
More lemon? Am I crazy? Well maybe a little, but I know you are too so lets go that extra mile together.
- Icing sugar This finely ground sugar dissolves easily and is perfect for icing and glazes. Dont be tempted by the granulated used earlier, it will give your glaze a gritty texture.
- Lemon juice Just a bit more of the fresh stuff for us lemon fiends.
- Vanilla extract Key for mellowing out that citrus and sugar hit.
- Milk Used sparingly to thin out the glaze if need be.
Ingredients For Blueberry Lemon Pound Cake
Simple ingredients this comes together super fast and is super easy to make! Your family is going to love this lemon blueberry pound cake. Find all the measurements to these ingredients located in the recipe card below.
- White granulated sugar: Mixes with the zest for flavor and sweetness.
- Lemon zest: 1 medium-size lemon
- All-purpose flour: This provides a good structure for the rich cake.
- Salt: Balances the flavors.
- All-purpose flour: To coat the blueberries in.
Greek Yogurt Blueberry Lemon Pound Cake
A healthy recipe for tender lemon pound cake full of sweet, juicy blueberries. Its a lemon lovers dream come trueand just 133 calories!
One year during my childhood, my family ran out of time to plan a birthday party for my younger brother. His birthday falls at the very end of summer vacation, just a week or so before school starts, and we ended up spending too much time running around restocking our supplies of pencils, paper, markers, and erasers that particular year.
We still celebrated with a family party on his actual birthday, complete with cake and ice cream and gifts from grandparents. But later that fall, Mom arranged for a really big party and invited all of his friends to make up for its tardiness to my brother.
She scheduled it for the first weekend of November at Pump It Up, a huge warehouse full of inflatable slides, bounce houses, and obstacle courses, just like what youd find at the fair. Because the party wasnt at the end of August, like usual, practically all of his friends could come since they werent on family vacations.
So for two hours, 25 of us kids bounced around like little monkeys, racing each other down the gigantic slide and holding competitions to see who could jump the highest in the classic bounce house. It took an entire banquet table loaded with cheese pizza, vanilla birthday cake, and cookies n cream ice cream to bribe us to stop so my brother could blow out the candles and open his presents!
Or, in my case, a second slice
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What Bundt Pan To Use For Cakes
I use the same bundt pan* every time I make a bundt cake. It has never failed me. I like that it has a nonstick coating but I still use cake release for added insurance. The bundt cake slides right out of the pan when I invert it.
The wet ingredients will look a bit curdled before adding the dry ingredients. This happens almost anytime I use citrus juice in my batter. It’s perfectly okay and everything will blend together beautifully after you add the last addition of dry ingredients.
Sweet Tea Lemon Blueberry Yogurt Cake
Sweet Tea Lemon Blueberry Yogurt Cake is a festival of summer flavors in every bite of this soft, creamy, and buttery bundt cake.
Lightly flavored with lemon, tender with Greek Yogurt, and sweet with blueberries. Traces of mint and sweet tea bring hints of delightfully unexpected flavor.
This has become my favorite bundt cake recipe.
Theres a lot going on in this incredibly delicious cake. Layers of flavor are combined with a sweet, moist, and tender cake that almost begs you to take a bite.
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Very Berry Lemon Cake Recipes
Make and share this Very Berry Lemon Cake recipe from Food.com.
Provided by Potluck
|1 can blueberries in heavy syrup|
|18 1/4 ounces lemon cake mix|
|1 container plain yogurt or 1 container sour cream|
- Drain berries,reserve 1 c syrup for sauce.
- Combine cake mix,yogurt,and eggs.
- Blend for 1 minute at low.
- Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
- Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
- Cool on rack 15 minutes,before removing from pan.
- Cool completely.Sprinkle with powder sugar.
- Serve with sauce and whipped cream if desired.
- Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
- Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
- Bring to a boil over medium heat.Stir until thickened and clear — .
Nutrition Facts : Calories254.4, Fat7.4, SaturatedFat1.7, Cholesterol74, Sodium317.1, Carbohydrate42.6, Fiber1, Sugar27, Protein4.9
The Perfect Summer Berry Cake
Lemon and blueberries are really the perfect pair in baking. They are two flavors that have always meshed well together since the lemon brings out the fresh blueberry flavor but isn’t overpowering. I have shared a lot of lemon blueberry recipes: Lemon Blueberry Poke Cake, Blueberry Lemon Bars, Lemon Blueberry Yogurt Cake – and more! It’s a combination of flavors that I love to create with. This Lemon Blueberry Pound Cake is moist, fruity and has hints of lemon throughout the cake as well as the glaze. This is a wonderful summer cake since it takes advantage of this abundant and juicy summer fruit!
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Fresh Vs Frozen Blueberries
When using fresh blueberries, they are washed as they normally would be and then patted dry. Then, they are tossed in flour so that once added to the cake mixture they dont sink!
If you dont have fresh blueberries on hand, or just prefer the frozen, the process is fairly similar.
With frozen blueberries, keep them frozen. This prevents them from getting mushy in the batter. Since frozen blueberries are already washed, you can skip this step and toss them in flour just as you would for fresh blueberries.
Storing Your Pound Cake
This is a great cake to keep, it stays moist for a long time. It is perfect to store and even freeze if needed!
- Store: You can store this cake at room temperature tightly wrapped or in an airtight container. Leave up to 3 days at room temperature. I usually wrap my cake in foil.
- Fridge: Blueberry Lemon pound cake can be kept for up to 5 days in the fridge. Wrap tightly with plastic wrap or foil. Let it come to room temperature if you desire before serving it can be served chilled as well.
- Freeze: This is a wonderful cake to freeze. It will keep for up to 2 months. Thaw at room temperature or in the fridge. Because you can freeze it, you can make this ahead of time, making it a quick dessert when needed.
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How To Make Lemon Blueberry Bundt Cake
Creamed butter and sugar is the start of the bundt cake. Use regular granulated sugar and unsalted butter. The moisture comes from 3 large eggs, and egg yolk, fresh lemon juice, oil, and plain Greek yogurt.
Lemon zest and a dash of vanilla extract flavor the cake. I suggest zesting the lemons then slice them open and use the fresh juice. Please don’t use store-bought lemon juice. Fresh is so much brighter in flavor.
For the blueberries, you can go with fresh, frozen, or even dried, I tested the cake with both fresh and frozen blueberries!
If you decide to use frozen, there’s no need to thaw them. And take care when mixing them into the batter because they can turn the batter a purple color or leave purple streaks.
Dried blueberries work well also. 2 cups of dried blueberries is the magic amount without being overwhelming.
When using fresh blueberries, I like to toss them in a little flour before adding them to the batter. This helps keep them from “sinking” to the bottom of the batter.
I love to top my bundt cakes with a matching glaze. In this case, I used a lemon glaze. Cream cheese makes it tangy, confectioners’ sugar adds sweetness, and lemon juice adds a little more tang that’s super pleasant on the tongue. I usually include some zest as well.
Blueberry Lemon Bundt Cake
I knew I was going to get around to actually baking with my beloved Greek Yogurt, but I didnt actually think it was going to be a spur of the moment bundt.
I always bake in such a random fashion, I never know what is coming next. This time I had beautiful, large organic blueberries to use up fast and a ton of lemons. Now, anyone who reads this site knows that I love to pair those together more than anything.
And I saw my bundt pan earlier while I was putting away dishes.
Really, this IS how my mind works most days when it comes to baking. Its a lot of randomness, dot-to-dot connecting and flying by the seat of my pants.
But this, oh ho ho, this my friends, my dearest readers, is absolutely amazing.
Oh my, this cake makes everything all right in my world.
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Tips For The Best Blueberry And Lemon Pound Cake
This moist cake is lighter than most dense pound cakes because of the greek yogurt.
- Room Temperature: Have your dairy products at room temperature for smooth fully incorporated batter and lighter fluffier cakes. You can place eggs in a warm water bath to help them reach room temperature faster.
- Blueberries: By coating the blueberries in flour before adding them to the batter they will stay more evenly dispersed in the cake. They tend to be heavier than the batter and can sink to the bottom of the cake, coating them in the flour will prevent that.
- Frozen Blueberries: You can use frozen blueberries in this cake too. Rinse the blueberries till the water is a light purple. Dry them and coat them in the flour before adding to the mix. Rinsing the blueberries will prevent the color from seeping into the whole cake.
- Gently Fold: To keep the blueberries intact and from turning the cake blue, gently fold in the blueberries. Once they are mixed in stop stirring.
- Bread Tin: I like baking this pound cake in a bread tin as opposed to a bundt tin. It will come out more easily of the bread tin rather than the bundt tin. The blueberries tend to stick to the sides of the bundt tin, even when carefully greased and floured. There is less surface area for it to stick to in a bread tin, it just works better.
Ingredients For Blueberry Yogurt Cake
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Lemon Blueberry Bundt Ingredients
- 2 ¼ cups all-purpose flour, plus 1 teaspoon for blueberries
- ½ teaspoon salt
- 1 cup of butter, room temperature1 cup packed light-brown sugar
- 1 cup granulated sugar
- ¼ cup of fresh lemon juice
- 2-3 tablespoons grated lemon zest
- 1 ½ teaspoons vanilla extract
- 1 cup no fat Greek Yogurt
- 1 ½ 2 cups of fresh blueberries
How To Make Blueberry
The first step in creating this delicious cake is to prepthe lemons. Grab three lemons then zest and juice them. Zesting is easiestwith an actual zester but if you dont have one, you can get the job done witha cheese grater.
After the lemons are zested, cut them in half and squeezethe juice into a measuring cup or small bowl.
Put your lemon zest and lemon juice aside for now.
Next, combine the flour, sugar, baking powder, and salt in abig mixing bowl. I did the mixing in my stand mixer, but you can mix it by handas well.
Add in the eggs, vanilla, coconut oil, milk, and yogurt.
Mix everything together.
Then add in the lemon juice and lemon zest.
Stir again to combine until you have a smooth cake batter.
Next, were ready for the blueberries. Heres a little trickthat I use when baking anything with fruit inside. Mix the fruit first with acouple tablespoons of flour, so its well coated. And then add it to the cakebatter.
This helps the fruit pieces float in the cake rather thansinking to the bottom of the baking pan. Dont ask me why this works it justdoes.
After tossing your blueberries with some flour, carefullyfold them into the cake batter.
I have to admit, I was a little surprised when my cakebatter turned bright purple. I dont know why, but I didnt expect it. I haveto say I kind of love it. Who doesnt want a purple cake?
Give the pan and parchment a light spray with some olive oilbaking spray just to be double sure that it doesnt stick.
How To Make Lemon Berry Yogurt Cake
This doesnt get any easier from the mixing bowl to the oven in 15 minutes.
Expect the creamiest, silkiest cake batter in the entire world:
How To Make A Lemon Blueberry Pound Cake:
Preheat the oven to 350°F and spray a 9 inch Bundt cake tin well with cooking spray. I like to use the spray that has flour in it. In a large mixing bowl, whisk together 2 cups of flour, baking powder and salt. Set aside.
In a separate small bowl, toss the blueberries with remaining tablespoon of all-purpose flour. Set aside.
In another bowl, using an electric hand mixer on medium-high speed, beat together butter and sugar until light and fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. Add in the vanilla extract and beat until combined.
With the mixer on low speed, add eggs, one at a time and whisk until fully incorporated. Do not over mix
In a medium bowl, combine the buttermilk, sour cream and lemon juice. In 2 additions, with the mixer still on low speed, add flour mix to the butter-egg mix alternating with the buttermilk mixture. Beat until just combined to form the cake batter.
With the rubber spatula, fold in the lemon zest.
Gently fold in the floured blueberries into the cake batter. If you stir too much, the blueberries will break up and sink to the bottom.
Pour batter into the prepared bundt pan.
Bake at 350°F for about 55-60 minutes. The cake is done when a wooden skewer inserted into the center of cake comes out clean or only with a few crumbs. Cool the cake in the pan on a wire rack for 45 minutes, then carefully remove the cake from the bundt pan onto the wire rack and leave to cool completely.
Serve and enjoy!