Blueberry Lemon Cake with Blueberry Glaze 💜 скачать в хорошем качестве

Blueberry Lemon Cake with Blueberry Glaze 💜

A moist, zesty lemon cake bursting with juicy blueberries and topped with a vibrant blueberry glaze, perfect for tea time! Ingredients Cake: 225 g butter (room temperature) 275 g granulated sugar 1 tbsp lemon zest 3 eggs ¼ cup lemon juice (55 g) 1 tsp vanilla extract 1 tsp lemon extract 390 g all-purpose flour 2 tsp baking powder ¼ tsp baking soda ¼ tsp salt 240 g buttermilk (1 cup) 2¼ cups fresh blueberries 1 tbsp flour (for coating the blueberries) Blueberry Glaze: 150 g powdered sugar 4 tbsp blueberry juice (from ½ cup fresh blueberries) Instructions 1. Prep the Blueberries:Toss blueberries with 1 tbsp flour to prevent sinking in the batter. 2. Preheat Oven:Set oven to 350°F / 175°C. Butter and flour a 9-inch (23 cm) springform pan. 3. Mix Dry Ingredients:In a bowl, whisk together flour (minus the tbsp used for blueberries), baking powder, baking soda, and salt. 4. Cream Butter & Sugar:In a large bowl, beat the butter, lemon zest and sugar until light and fluffy. 5. Add Eggs & Flavor:Add eggs one at a time, mixing well after each. Then mix in lemon juice, vanilla, and lemon extract. 6. Combine Wet & Dry:Gradually add the flour mixture and buttermilk, alternating between each. Mix until just combined. 7. Fold in Blueberries:Gently fold in the floured blueberries using a spatula. 8. Bake:Pour the batter into the prepared pan, top with extra blueberries, and bake for 60-70 minutes. Test with a toothpick, it should come out clean. 9. Cool:Let the cake cool completely before glazing. Make the Glaze: 1. Blend ½ cup fresh blueberries and strain to extract juice. 2. In a small bowl, mix 150 g powdered sugar with blueberry juice. Adjust the juice for consistency. 🍰 Final Touch: Pour glaze over the cooled cake, let it set, and enjoy with tea or coffee!