The Most Delicious Glazed Blueberry Cake Recipes

THE BEST BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
• Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
• Scrape the batter into the prepared pan.
• Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
• Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
• Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

THE MOST DELICIOUS GLAZED BLUEBERRY CAKE

Steps:

• 1. Beat butter and sugar together until creamy. Add egg. Mix together flour, salt, baking powder, and spices. Add the dry ingredients alternately with the 1 cup milk, beating well. Coat dry blueberries in about 1/4 cup flour. Add to batter and stir carefully. (Coating the berries prevents them from sinking to the bottom of the cake.)
• 2. Pour into greased and floured Bundt or angel food cake pan. NOTE: The batter will only fill the standard pans about half way, which is fine - do not double this recipe. Bake at 375 degrees for 45 minutes. Allow cake to cool 5 minutes then carefully invert onto serving plate.
• 3. Glaze One: Combine the 1/2 cup granulated sugar and 1/2 cup lemon juice in a saucepan and cook over medium heat until dissolved. Carefully poke holes in warm cake and brush glaze over all surfaces of the cake as it cools.
• 4. Glaze Two: For final glaze, whisk the confectioner's sugar and 3 1/2 tablespoons lemon juice together. Pour over the top just before serving cake and allow it to drizzle down the side.