Annie’s Lemon-Glazed Blueberry Cake

Lemon Glazed Blueberry Cake

I got a call from my friend best friend Annie, who wanted to facetime me so that I could help her braid challah. Of course I was happy to help, and as she awkwardly tried to hold and prop her phone while simultaneously following my intructions and manipulating strands of dough, I saw the most beautiful cake sitting behind her on her kitchen counter.

“Wait, wait!” I said. “What is that cake behind you?”

“Oh, that’s my blueberry cake. It’s delicious. I’ll send you the recipe!”

I immediately received a texted photo of her handwritten ingredient list. It looked straightforward, albeit with no directions, and some missing quantities which seemed inconsequential.

I made the cake the next day, improvising a bit, and I’m happy to report it turned out beautifully! My family absolutely loved it and one of my sons even said it was one of my best!

I guess it’s a keeper! Of course Annie generously agreed to let me share the recipe with you, and I am sure you will love it as well! Let me know if you try it and how you liked it!

  • Annie's Lemon Glazed Blueberry Cake

    This is a delicious, light and tender lemon-flavored cake bursting with ripe blueberries.  

    Course Dessert
    Cuisine American
    Keyword cake, blueberrycake, lemon, lemonblueberry, dessert, bundt, bundtcake, dairyfree, koshercake, kosher,cakes,thekosherdinnerlady
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 12 slices

    Ingredients

    • 4 large eggs
    • 1.5 cup sugar
    • 1 cup oil
    • 1/3 cup orange juice
    • 1 teaspoon lemon zest (from 1 lemon)
    • 1 tablespoon lemon juice freshly squeezed
    • 1 tablespoon vanilla extract
    • 2 1/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon sea salt
    • 2 cups bluberries rinsed. Pat with paper towel and toss with 1 tablespoon flour

    Lemon Glaze

    • 1 cup powdered sugar
    • 1-2 tablespoons lemon juice freshly squeezed

    Instructions

    1. In the bowl of a stand mixer, add the eggs and sugar and beat on medium speed until well combined (about 1 minute). Then add the oil, orange juice, lemon zest, lemon juice and vanilla. Mix on low until combined. With the mixer running on low, add the flour, baking powder and salt, and mix on low until just combined.  If there are lumps, turn mixer to medium speed and combine for 10 seconds.  Add flour-coated blueberries and, with a spatula, mix gently. Pour batter into prepared bundt pan and bake for 50 minutes to an hour.  Check cake at 45 minutes by pricking with a toothpick or wooden skewer. The skewer should come out clean.  Remove cake from oven and cool for 5 minutes on a cooling rack.  After 5 minutes, place cooling rack on top of the cake and turn upside down to release.

      After the cake has cooled, prepare glaze by placing powdered sugar in a small bowl, and add the lemon juice, a little bit at  a time, stirring until a honey-like consistency is achieved.  Spoon over cake.  You can garnish with additional lemon zest.  Enjoy!