Blueberry Lemon Wreath Cake
This Blueberry Lemon Wreath Cake is a stunning dessert that combines the bright, tangy flavors of fresh lemon with the sweet, juicy goodness of blueberries. A soft, moist cake is shaped into a wreath, making it the perfect centerpiece for your holiday table or any special occasion. Topped with a simple glaze and more blueberries, this cake is a delightful balance of tart and sweet. Whether it’s Easter, Christmas, or a spring celebration, this cake is sure to impress your guests. Perfectly festive and full of flavor, it’s the ideal treat for any dessert lover.
- Author: Amelia Recipes
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10-12 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup sour cream
- 1 cup fresh blueberries
- 2 tbsp all-purpose flour (for coating the blueberries)
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice (for glaze)
- Extra blueberries for garnish
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a ring-shaped cake pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Alternate dry ingredients and sour cream: Gradually add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Fold in blueberries: Toss the fresh blueberries in 2 tablespoons of flour to prevent them from sinking. Gently fold them into the batter.
- Bake the cake: Pour the batter into the prepared pan, spreading evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth.
- Glaze the cake: Once the cake is completely cool, drizzle the glaze over the top. Garnish with additional fresh blueberries.
Notes
- For a more pronounced lemon flavor, you can add a bit more lemon zest to the batter.
- If fresh blueberries are out of season, you can substitute frozen blueberries. Just make sure to thaw and drain them first.
- This cake is best served on the day it’s made, but it can be stored in an airtight container for up to 3 days.
Keywords: Blueberry Lemon Cake, Wreath Cake, Lemon Dessert, Blueberry Cake, Lemon Glaze, Bundt Cake, Spring Cake, Holiday Cake, Festive Dessert, Blueberry Lemon Wreath Cake Recipe