Double Blueberry Cake
Indulge in the luscious flavors of a Double Blueberry Cake, a dessert that elegantly combines bursts of fresh blueberries with the sweet richness of blueberry jam. This moist and tender cake is elevated with a vibrant blueberry-lemon glaze that drizzles beautifully down its golden edges, creating a show-stopping centerpiece for any gathering. Made with simple pantry staples, this recipe is easy to whip up, yet it impresses with its deep berry flavor and balanced sweetness. Garnished with fresh blueberries, this cake offers a perfect harmony of texture and taste. Whether you're hosting a brunch, celebrating a special occasion, or simply treating yourself, this Double Blueberry Cake delivers a double dose of berry bliss in every bite. Perfect for lovers of fruit-forward desserts, it’s a must-try for your recipe repertoire!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Milk
- 1.25 cups Fresh blueberries
- 0.5 cups Blueberry jam
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice
- 0.25 cups Fresh blueberries for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in 1.25 cups of fresh blueberries using a spatula, being careful not to crush them.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the blueberry jam, powdered sugar, and lemon juice until smooth and pourable.
Once the cake is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides.
Garnish with the remaining 0.25 cups of fresh blueberries on top.
Slice and serve. Enjoy your Double Blueberry Cake!
Nutrition Facts
Calories |
4760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 778.1 g | 283% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 508.6 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 339 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
