Blueberry Polka Dot Cake with Lemon Blueberry Glaze


Lemon Blueberry Polka Dot Pound Cake with Lemon Blueberry Glaze  marydukecooks.com

I love the texture of this cake. It has a soft crumb and is not dense like most pound cakes. The glaze is so pretty with its purple color and the polka dot blueberries add just a touch of whimsey. Happy Baking!

Blueberry Polka Dot Pound Cake with Lemon Blueberry Glaze

1 cup unsalted butter, softened
1 cup granulated sugar
¾ cup packed light brown sugar
4 large eggs, at room temperature
2 tablespoons lemon zest
2 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
2 ⅔ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon iodized salt
1 cup sour cream
1 ½ cup fresh blueberries
Garnish: Lemon Glaze (Recipe below) and additional blueberries

Preheat oven to 350ºF. Spray a non-stick Bundt pan with baking spray or grease and flour pan. Set aside.

Cream butter and both sugars 4 minutes or until light and fluffy with a stand mixer. Add eggs one at a time. Scrape down sides of bowl. Add lemon zest, lemon juice, and vanilla.

Measure flour. Remove 1 tablespoon and sprinkle over blueberries. Stir until all blueberries are coated with flour. Set aside. In a separate bowl stir remaining flour, baking powder, baking soda, and salt together. Gradually add flour mixture to batter. Mix until combined. Scrape down sides of bowl then add sour cream. Mix until combined. Stir blueberries and any leftover flour into batter by hand.

Pour into prepared pan. Bake 40-45 minutes or until a toothpick comes out with small crumbs of cake on it.  Remove cake from oven and let rest on counter 10 minutes. Remove from pan and immediately wrap in plastic wrap. Do not uncover until cake is cold. (This keeps the cake moist.)

Lemon Glaze
1 ½ cups sifted powdered sugar
1 ½ tablespoons blueberry preserves
1 ½ tablespoons freshly squeezed lemon juice

Mix all ingredients with a mini food processor. Glaze should be thick. If glaze is not thick enough add additional powdered sugar. Spoon glaze over top of cake allowing glaze to drip down sides of cake. Decorate with additional blueberries in a polka dot pattern. Makes 1 Bundt cake. Tip: This cake is better eaten the second day after flavors have had time to play together. Refrigerate any leftovers. Bring cold cake to room temperature before eating. If blueberries start to slide down cake secure them with toothpicks. Happy Baking!

Published in The News and Neighbor on August 14, 2019.

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