Lemon Blueberry Cake with Blueberry Cream
October 11, 2009 
I usually make this delicious cake/bread in a couple of 9x5 loaf pans. It's a great breakfast/brunch bread. But I was supposed to bring dessert to an evening get together with some of my friends and I had some great blueberries from a local farm and way too many lemons in my fridge, so I immediately thought of this cake. When you make it in the loaf pans, the slices are very pretty, really showing off the blueberries. But I wanted to try something different, so I made it in my little individual bundt cakes pan. They came out cute, but I think I still like it best just in the loaf pans.
This cake is incredibly moist and flavorful. After you bake it, you poke holes in the cake with a skewer and then brush over the lemon/sugar mixture, letting it soak in to the cake through the holes.
The best ingredients. . . real butter, farm fresh eggs. . .
Lemon Blueberry Cake with Blueberry Cream
for a printer friendly recipe, click here
This recipe will make 2 9x5 loaves. You can also make it in any other kind of baking pan you like. This bread freezes beautifully, so make two loaves and freeze one.
Ingredients:
for the cakes:
- 2 sticks butter, softened
- 2 2/3 cups, sugar, divided
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup milk
- 3 cups blueberries
- 1/2 cup fresh lemon juice
for the blueberry cream:
- 1 cup of whipping cream
- 1/2 cup blueberries
- 2 tablespoons confectioner's sugar (or regular sugar) to taste
Instructions:
For the cakes:
Preheat the oven to 350 degrees. Grease and flour 2 9x5 loaf pans.
In a large bowl with mixer beat butter and 2 cups of the sugar on medium/high speed until light and fluffy, about 5 minutes.
Meanwhile, in a medium bowl, combine the flour, baking powder and salt.
With mixer speed on low, add eggs, one at a time, beating after each addition until well blended and scraping bowl down occasionally. Alternately add flour mixture and milk, mixing just until blended. Gently stir in the blueberries. Spoon batter into loaf pans.
Bake loaves 1 hour and 5 minutes (much less if baking in a mini bundt cake pan) or until toothpick inserted in center just comes out clean. Do not overbake loaves. Cool loaves in pans on wire rack 10 minutes and then remove from pans.
With skewer, prick top and sides of warm cake. In a small bowl, mix lemon juice and 2/3 cup sugar. With pastry brush, brush top and sides of warm cake with the lemon glaze. Cool cakes on wire rack.
For the blueberry cream:
Whip cream and sugar together, adding sugar and tasting until desired sweetness is reached. Add the blueberries and whip just a little, until the blueberries and just crushed and the whipped cream turns blue.
Aren't these cakes cute? If you like this bundt cake pan, you can get it here. This pan is fun to have. I like making little chocolate cakes in it for my boys.
On a side note, if you love photography (as many readers of this blog do) jump on over to Jen at Use Real Butter and check out her participation in the Macy's "Come Together to Fight Hunger" campaign. If you leave a comment on her post, you can win a $25 Macy's gift certificate. She's also got a video on Good Bite for Quaker's "Awaken Your Senses" challenge. But be sure to check out her wonderful photography on her site - especially her beautiful Colorado landscapes. Browse through her archives - you'll love her sense of humor.
Reader Comments (26)
What a lovely mini blueberry-cakes. A cup of green tea and a piece of this cake,.....I must try this recipe!
looks delicious. blueberry season is over, does this recipe work with frozen, defrosted blueberries?
I love the mini cakes, they are too cute. We have a pan so I will be making these. Thanks!
Lemon and blueberries are a natural together. Instead of blueberry muffins for breakfast, you can have blueberry cake for dinner. I like.
From The Italian Dish:
Nancy - yes, frozen blueberries will work just fine!
The recipe sounds delicious and your pictures are gorgeous!
These cakes look just gorgeous - I love your mini bundt pan and want one very much now! Wonderful recipe and wonderful photos :)
Those little cakes look just fabulous! Lemon and blueberry is one of my very favorite flavor combinations. I'll definitely be trying these beauties!
This looks so delicious, and I like the sound of the blueberry cream.
Everything you make looks steller Elaine! I'm also in awe of your lighting, is that from an Ott light? As you can see I read your post on lighting. :-))
Lemon and blueberry is one of my favourite combinations. I have a great cake recipe that sounds very similar to this. But I LOVE your cute little bundt tins. Makes this cake so adorable! :)
These looks so beautiful and delicious! I have mini bundt pans and my mom was just giving me tons of new recipes so I will use them now! Love love love the photos!
Elaine, this is a beautiful post. I wonder if you meant to have the photo of the rice dish at the top? I use squarespace also for my blog and the wrong photo often pops up if I haven't given it a unique name at the time of the upload. Then again, my posts have often looked different on different computers, so not sure that's showing up on yours. I love your blog. Thank you.
It seems yummy and tasty. This is something to try this weekend. I definitely going to try this.
I just love blueberry cake. Its a great combination of blueberry and cream. Thanks for sharing wonderful recipe.
I'm a complete foodie.To learn recipe of delicious and mouth watery cakes and pudding always interest me....The method of making lemon and blueberry cake stated here is quite simple and easy. Shall try it for this Christmas.Everyone in my family will love to have it.
I'm a new reader and I found your blog on pinterest.com . After reading this recipe, I'm hooked! I will definatley be trying this soon!
Thanks!
They look beautiful, thank you!
: )
Julie M.
They were lovely! I did do it slightly differently.
I used blackberries, because they were out of blueberries, sadly, and I added an egg. I sifted the flour mixture to make it fluffier. I heated the lemon juice a little so the sugar would dissolve entirely in the lemon juice and I just glazed them instead of punching holes in the muffins.
Absolutely delicious. I will remember this recipe, the proportions of the dough, it is a very good recipe.
how long do these bake for in the mini bundt pans?
From The Italian Dish:
Kevin: I think I baked them more like 25 minutes in the mini bundt pan. Just check them with a toothpick when they start to turn golden brown.
These look delicious. I am looking for a brunch dish but my son is allergic to blueberries. Do you think a blackberry and lemon combo would be tasty?
hmm this sounds nice and quite simple to make. Thanks for sharing this recipe.
Simon
How many mini bunts do you think this will make?
Thanks
what do you add to the 1/2 cup lemon juice to make the glaze?
Thanks!
From The Italian Dish:
Becky: It is the last instruction under "for the cakes". You prick the cakes with a skewer and then pour over the lemon juice/sugar mixture. Hope this helps.
Thank you! When you make the recipe as the 2 loaves of bread, do you add the lemon glaze or blueberry cream?