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from Debra's cookbook

Blueberry Cake with Lemon Glaze




  • 1/2 cup unsalted butter softened to room temperature (113g)
  • 8 oz cream cheese softened to room temperature (225g)
  • 1 cup light brown sugar tightly packed (200g)
  • 1/2 cup granulated sugar 100g
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour 335g
  • 2 teaspoons baking powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk* 120ml
  • 1 1/2 cups fresh or frozen blueberries 210g
  • Lemon Glaze
  • 1 1/4 cup powdered sugar 160g
  • 1 1/2 Tablespoon lemon juice 20ml
  • 1 1/2 teaspoon water
  • ¼ tsp vanilla extract
  • Preparation:
    1. Preheat oven to 350F (175C) and lightly grease and flour a 9" springform pan.
    2. Using an electric mixer (a stand mixer or hand mixer will work) cream together butter and cream cheese in a large bowl.
    3. Add sugars and beat until light and fluffy.
    4. Add eggs, one at a time, beating until combined.
    5. Stir in vanilla extract.
    6. In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
    7. Grab your buttermilk and gradually alternate adding the flour mixture and buttermilk to the batter, stirring until all of the flour mixture and buttermilk have been combined.
    8. Use a spatula to gently fold in blueberries until combined.
    9. Evenly spread batter into prepared springform pan and bake on 350F (175C) for 60-65 minutes or until a toothpick inserted in the center of the cake comes out clean or with few crumbs (no wet batter).
    10. Allow to cool before topping with lemon glaze.
    11. Lemon Glaze
    12. In a medium-sized bowl, whisk together powdered sugar, lemon juice, water, and vanilla extract until smooth.
    13. Use a spoon to drizzle over cooled cake. Allow glaze to set (about 10-15 minutes) before slicing and enjoying.

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    modified: 2019.01.30 | created: 2019.01.30

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