Blueberry Lemon Cake with Lemon Glaze

Name: Blueberry Lemon Cake with Lemon Glaze
Ingredients: 2 cups confectioners' sugar; 3/4 cup granulated sugar; 1 to 2 teaspoons lemon zest or to taste, for garnishing; 1 cup all-purpose flour; 1/2 cup buttermilk; 1 large egg; 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted); 1/4 cup lemon juice, or as necessary for consistency; pinch salt, optional and to taste; 1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less); 3 tablespoons lemon juice; 1 teaspoon vanilla extract; 2 teaspoons lemon zest; 2 teaspoons baking powder; 3 tablespoons canola or vegetable oil

cooklist.com

The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries...

View full recipe on cooklist.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooklist.com.

Share this recipe:

Ingredients

2 cups confectioners' sugar
3/4 cup granulated sugar
1 to 2 teaspoons lemon zest or to taste, for garnishing
1 cup all-purpose flour
1/2 cup buttermilk
1 large egg
1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
1/4 cup lemon juice, or as necessary for consistency
pinch salt, optional and to taste
1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less)
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 teaspoons lemon zest
2 teaspoons baking powder
3 tablespoons canola or vegetable oil