Blueberry Lemon Cake is a light and refreshing cake with the flavors of summer. It’s a perfect dessert for those hot summer days. This cake is a perfect example of how to use blueberries in a recipe. The lemon flavor is balanced by the sweetness of the blueberries. It has a light and airy texture that makes it easy to eat.
The trifle is a light dessert that has layers of cake, fruit, and custard. The layers are separated by whipped cream and fresh fruit on top.
So, what to do when the moment comes for the cake to slip out of the pan when you flip it over, and nothing happens? Well, after trying to poke the sides a bit with a toothpick, banging it on the counter, and hitting to top of it until something finally fall, I look down. Half of the cake is still in the pan and half on the plate.
My eyes start to well up, my mind racing, ‘it’s using the blueberries someone sent me just so I could blog about. I am the worst blogger ever’ is all I can think. I buttered and floured the pan, but it proved to be no match to all those ridges and crevices in the rose shape.
So after a mini-meltdown, I scrap out all the remains from the pan and vow to never use it again. Having had this happen to me before in this pan, I figure it’s cursed, so I slam it into the bin. Then thankful that I had the mini loaf that I was going to give away, but it is now my only salvation for the photo I wanted.
Then to make matters worse, I go to make the glaze, and I do not have enough powdered sugar. After blankly staring at the kitchen counter for a few minutes, just mentally exhausted from this ordeal, I got it together. My mom was nice enough to go to the store for me. I decided that the broken cake would become a trifle.
I made the glaze for the mini loaf; photo, done. Then the trifle went down with ease. Of course, I didn’t have a big trifle dish, so I decided to use jars, and I am pleased with the final outcome. The lemon curd, fresh berries, and cream go great with the cake, making it a light and summery dessert.
After finishing a jar, my thought was, ‘I would break a cake for this,’ so both dishes are a success but just have a rocky pathway to getting there. Only if it was actually warm out! So the blueberry lemon cake tastes great by all means, so go ahead and make it as it is. But if you have a broken cake disaster like me or just have a craving for some trifle, use this recipe for it!
Blueberry Lemon Cake
- 2/3 cup (151g) butter softened
- 1 1/2 cups (300g) sugar
- 3 tbsp lemon juice
- 2 tbsp lemon zest
- 4 eggs
- 1/4 tsp vanilla
- 3 cups (375g) flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 cup (236ml) milk
- 2 cups (300g) dried blueberries
- 1/2 cup (62g) powdered sugar
- 1/2 cup (118ml) lemon juice
Oven 350F. Butter & flour a traditional-sized bundt pan.
Cream butter and sugar until light and fluffy. Add lemon juice, zest, eggs, and vanilla. Set aside. Sift together flour, baking powder, and salt. Add to the butter mix, alternating with milk. Fold in blueberries. Pour into pan and bake for 30-40 minutes until toothpick comes out clean.
Let cool in pan for 15 minutes, then remove from pan and let cool completely.
Mix sugar and juice together in a small bowl. Whisk until completely smooth. Drizzle over the cake.