Newmans Very Own Lemon Blueberry Cake with Lemon Sauce
Brighten your dessert table with Newman's Very Own Lemon Blueberry Cake with Lemon Sauce, a luscious treat that's bursting with vibrant citrus and fruity flavors! This easy-to-make cake pairs a flawlessly moist crumb, thanks to rich Greek yogurt and juicy blueberries, with the zesty tang of fresh lemon zest and juice. Topped with a glossy homemade lemon sauce, crafted from simple ingredients like powdered sugar and cornstarch, this dessert delivers a delightful balance of tart and sweet in every bite. Perfect for brunch gatherings, special occasions, or as a midweek indulgence, this cake is a showstopper that’s as inviting as it is delicious. Prep time is quick at just 20 minutes, and the recipe serves 12, making it ideal for sharing.
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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
- 4 units Large eggs
- 2 tablespoons Lemon zest
- 0.25 cups Fresh lemon juice
- 0.5 cups Plain Greek yogurt
- 2 cups Fresh blueberries
- 0.25 cups Powdered sugar
- 1 tablespoons Cornstarch
- 0.5 cups Water
- 0.5 cups Fresh lemon juice (for sauce)
- 0.33 cups Granulated sugar (for sauce)
- 1 teaspoons Lemon zest (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking 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 together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the lemon sauce. In a small saucepan, whisk together the powdered sugar, cornstarch, and water until smooth.
Add the lemon juice, granulated sugar, and lemon zest to the saucepan. Cook over medium heat, stirring continuously, until the mixture thickens and becomes glossy, about 5 minutes.
Let the lemon sauce cool slightly before serving.
Slice the cooled lemon blueberry cake and drizzle generously with the warm lemon sauce. Serve and enjoy!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 102 mg | 2% | |
*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.
