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Blueberry Lemon Wreath Cake

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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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a ring-shaped cake pan.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Add eggs and flavorings: Add eggs, one at a time, beating well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
  5. 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.
  6. Fold in blueberries: Toss the fresh blueberries in 2 tablespoons of flour to prevent them from sinking. Gently fold them into the batter.
  7. 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.
  8. 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.
  9. Make the glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth.
  10. 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

Find it online: https://inqelab.com/blueberry-lemon-wreath-cake/