Blueberry Cake Recipe

The blueberries in this blueberry cake recipe will burst in your mouth as you bite into your slice. The cake is delicious with a cup of tea, or served as an impressive dessert.

With flavors that range from mildly sweet to tart and tangy, blueberries are nutritional stars bursting with nutrition and flavor while being very low in calories. Blueberries are at their best from May through October when they are in season.


Lemon Glazed Wild Blueberry Cake Recipe

Ingredients:

• 2 1/2 cups Wild Blueberries

• 3/4 cup all purpose flour

• 3/4 cup wholemeal flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 3/4 teaspoon grated lemon peel

• 1 large egg or 2 whites

• 1/2 cup skim milk

• 3 tablespoons applesauce

• 2 tablespoons melted light butter

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon salt

• 2 tablespoons light butter

• 1 tablespoon fresh lemon juice

• 1/4 cup sugar


Preparation:

• Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.

• Rinse fresh Wild Blueberries. If using frozen berries, partially thaw in microwave for 30 seconds. Drain if necessary.

• In small bowl combine flour, sugar, baking powder, lemon peel and salt.

• In another bowl mix egg, milk, applesauce, melted light butter, and lemon juice until well blended. Add to flour mixture, folding gently to combine. Do not overmix. Batter will be stiff. Gently fold in Wild Blueberries.

• Spread batter in prepared pan. Bake 30-35 minutes. If frozen berries are used, add 5-10 minutes to cooking time.


• When cake tests done, pour lemon glaze evenly over the top.

• Return glazed cake to the oven and broil 3-5 inches from heat until glaze begins to bubble, being careful not to allow sugar to burn.

• Melt light butter, stir in 1/4 cup sugar, and 1 tablespoon lemon juice. Cook and stir over low heat until the mixture is bubbling.

• Remove from heat and follow cake directions above.

*Lemon Glazed Wild Blueberry Cake serves 9.

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Original Blueberry Cake Recipe