Blueberry Yogurt Cake With Lemon Glaze Recipes

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LEMON YOGURT CAKE WITH BLUEBERRIES

This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen-- whatever is on hand!) blueberries are added to the middle and top of the cake.

Provided by Emily

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12



Lemon Yogurt Cake with Blueberries image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
  • Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  • Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
  • Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
  • Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 41.8 g, Cholesterol 67.8 mg, Fat 9.5 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 264.8 mg, Sugar 22.1 g

cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
4 ½ tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
2 (6 ounce) containers lemon-flavored yogurt
1 teaspoon lemon zest
2 cups fresh blueberries

GLAZED LEMON BLUEBERRY CAKE

Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 13



Glazed Lemon Blueberry Cake image

Steps:

  • Preheat the oven to 325 degrees.with the rack in the center. Butter a 10-inch tube pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
  • Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with buttermilk, and beginning and ending with the flour mixture. Stir in lemon zest and juice. Gently fold in blueberries.
  • Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan, about 1 hour and 15 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
  • Meanwhile, prepare the glaze: In a small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth; set aside.
  • Invert the cake onto a rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.

1 cup unsalted butter, room temperature, plus more for baking pan
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 1/2 tablespoons freshly grated lemon zest, (3 large lemons)
2 1/2 tablespoons freshly squeezed lemon juice, (2 lemons)
1 cup fresh blueberries
1/2 cup confectioners' sugar
1/2 cup freshly squeezed lemon juice, (4 lemons)
3 tablespoons freshly grated lemon zest, (3 lemons)

BLUEBERRY YOGURT CAKE WITH LEMON GLAZE

From Vegetarian Times March 2010. If you've ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you'll love this recipe. Nutrition facts per 1/12 slice: 205 calories, 4g protein, 7g fat (1g saturated), 31g carbs, 36mg cholesterol, 211mg sodium,

Provided by BB2011

Categories     < 4 Hours

Time 1h25m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 16



Blueberry Yogurt Cake With Lemon Glaze image

Steps:

  • To make cake: Preheat oven to 350°F Grease and flour 9x5 inch loaf pan.
  • Sift together 1 cup plus 3 tablespoons flour, cornmeal, baking powder, and salt in bowl.
  • Beat brown sugar; oil; Cointreau, if using; and vanilla in separate bowl with electric mixer until smooth. Beat in eggs.
  • Alternately add flour mixture and yogurt to egg mixture until combined.
  • Toss blueberries with remaining 1 tablespoon flour, and fold into batter. Pour into prepared pan, and bake 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
  • To make glaze: Whisk together all ingredients in small bowl. If not using Cointreau, add 1 tablespoon water.
  • Unmold cake, and poke top all over with wooden skewer. Brush cake with glaze. Cool completely before serving.

Nutrition Facts : Calories 200.2, Fat 7.4, SaturatedFat 1, Cholesterol 36.2, Sodium 188.2, Carbohydrate 30.5, Fiber 0.8, Sugar 17.7, Protein 3.5

cake
1 1/4 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grapeseed oil
2 tablespoons Cointreau liqueur (optional)
1 teaspoon vanilla extract
2 large eggs, at room temperature
7 ounces low-fat Greek yogurt
2/3 cup blueberries
glaze
3 tablespoons lemon juice
2 tablespoons light brown sugar
1 tablespoon Cointreau liqueur (optional)

BLUEBERRY LEMON BUNDT CAKE WITH LEMON GLAZE

This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.

Provided by Shannon 24

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14



Blueberry Lemon Bundt Cake With Lemon Glaze image

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
  • In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
  • Add eggs, one at a time, beating until completely combined.
  • Beat in vanilla.
  • On low speed, alternate adding the flour mixture with the sour cream.
  • In a separate bowl, toss blueberries, zest and remaining flour.
  • Fold into batter.
  • Grease and flour a 12 cup bundt pan.
  • Spread batter into pan.
  • Bake cake on bottom rack of oven for 60-70 minutes.
  • Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
  • For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
  • Drizzle glaze over cake.
  • Enjoy!

Nutrition Facts : Calories 521.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 112.6, Sodium 338.1, Carbohydrate 79.8, Fiber 1.4, Sugar 57.5, Protein 5.6

2 1/2 cups all-purpose flour
1 teaspoon all-purpose flour, for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
2 lemons, juice of
2 -3 cups icing sugar

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