Glazed Lemon Blueberry Cake is fresh and easy to make. You can use fresh or frozen blueberries. The sweetened fresh squeezed lemon juice is perfect for the glaze.
The seasons are rolling by. The trees are leafing out, the sweet peas are blooming and the citrus have been picked.
You can freeze small batches of fresh lemon juice in an ice cube tray or in larger freezer containers.
I freeze freshly squeezed lemon juice for future recipes and drinks and I especially take advantage of it to use with this recipe.
Today I made this Glazed Lemon Blueberry Cake recipe and the title even sounds like vacation time.
Our citrus trees were planted over 20 years ago and not only do they give us much-needed greenery in our Sonoran desert yard they are already setting their flowers for next years crop. I love them!
Don’t miss out on checking another delicious recipe featuring blueberries. Blueberry Banana Bread is a favorite in our house!
Take a peek at the pic! You could almost call it a blueberry cake recipe too but you can actually toast a slice of this if you’d like. So bread it is.
I like to use the medium or smaller sized loaf pan for this recipe. This is a Wilton loaf pan that is 8 1/2″ x 4 1/2″
Classic Pyrex mixing bowls are my choice for mixing.
A large wooden spoon for mixing is a must have.
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Glazed Lemon Blueberry Cake
Glazed Lemon Blueberry Cake is fresh and easy to make.
- For the cake:
- 1 cup all purpose flour
- 2/3 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg replacer of your choice
- 1/4 cup dairy-free butter melted
- 1/2 cup dairy-free sour cream
- 1 cup blueberries , you can use frozen but defrost them
- For the Icing:
- 1/2 cup confectioners sugar
- 1 tablespoon lemon juice , fresh squeezed
- 1/2 teaspoon grated lemon rind , grate the rind off the lemon before squeezing - it is just easier
- Prepare your egg replacer and set aside.
- Lightly oil a loaf pan and set aside.
- In a large bowl mix the flour, granulated beet sugar, baking soda, cinnamon and salt together.
- Add the egg replacer, melted butter, and sour cream and mix until just combined.
- Gently fold in the blueberries.
- Pour into the prepared loaf pan.
- Bake at 375° for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
- Let set for about 15 minutes.
- Remove the cake from the pan and place on a rack and let it cool.
- Meanwhile make the glaze:
- In a medium bowl add the sugar, lemon juice and lemon rind. Mix well.
- Set the rack and cake over a cookie sheet to catch the extra glaze.
- Pour the glaze over the top of the cake.
- Let everything stand until the glaze is a bit hardened.
After the cake has cooled (or if you need to freeze any of the leftovers) you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.
It will also keep in the refrigerator for about 4 days.
It defrosts quickly so it really doesn’t take any planning. Just put in the refrigerator a few hours before serving.
Hey! Besides this blueberry cake recipe, I found another blueberry and lemon recipe on the blog.
This time it’s in the shape of popsicles.
Homemade lemonade and fresh blueberries make these just the best pops!