Blueberry Cake with Lemon Rose Glaze

This blueberry cake is a semi-sweet and tangy cake topped with luscious lemon and rose glaze to brightness! Make this cake for a morning indulgence, afternoon treat, or light and fluffy dessert!

Time: 1 hr 50 min
Serves: 8

Ingredients:

For prepping the cake pan-

• 2 tablespoons unsalted butter, room temperature
• 1 tablespoon plain flour (all-purpose)

For the cake batter-

• 1 ³⁄₄ cups (210 g) plain flour (all-purpose) (plus up to 2 tablespoons to coat the blueberries)
• 2 ¹⁄₂ teaspoons baking powder
• ¹⁄₄ cup (30 g) cornflour (cornstarch)
• ¹⁄₂ teaspoon kosher salt
• 8 tablespoons (114 g) unsalted butter, room temperature
• ¹⁄₄ cup (60 ml) vegetable oil (or neutral oil like canola)
• 1 cup (236 g) light brown sugar, packed (or granulated sugar-free sweetener *See FAQs)
• 2 large eggs (about 115 g), room temperature
• 1 to 2 lemons (you'll likely need 1 ½ lemons. If you have small lemons then use 2)
• 1 ¹⁄₂ tablespoons lemon zest
• 3 tablespoons lemon juice (freshly squeezed)
• 1 ¹⁄₂ teaspoons pure vanilla extract
• ³⁄₄ cup (180g) plain yoghurt (or sour cream)
• 2 cups blueberries, frozen but not thawed (See *note 1.)

For the Rose Icing & Glaze-

• 3⁄4 teaspoon rose powder (or beetroot powder)
• 4 tablespoons icing sugar (powdered sugar) (for dusting the top of cake)
• 1 tablespoon lemon juice

Directions:

Prep-

1. In a small bowl, add 3⁄4 teaspoon of rose powder, and 4 tablespoons of icing sugar.
2. Whisk until incorporated and there are no lumps. Set aside separately with 1 tablespoon of lemon juice. We will use this for the rose icing and glaze. 
   
3. Preheat the oven to 350°F (177°C).
   
4. In a small bowl, mix the 2 tablespoons of butter and 1 tablespoon of flour, mix until the flour is blended into the butter.  
5. Generously grease a cake tin or cake mould with the butter mixture, making sure to cover the sides of the cake tin/pan.
   

*Tip: Use a pastry brush to grease the pan, or with a small piece of baking parchment dip your fingers in the butter mixture and spread it in the pan with the baking parchment.  

Making the cake-

1. In a medium mixing bowl, sift the flour, baking powder, and cornflour through a sieve. Add the salt, and use a whisk to mix (a light stir is fine). Set aside. 
   
2. In a separate large mixing bowl, add the butter, oil, and light brown sugar. Use a hand mixer on medium speed to cream together, until everything is incorporated, and the butter is creamy and light, about 2 minutes. Then, add each of the eggs to the bowl, one by one. Mix well between each time you add an egg to blend. 
   
3. Next, whisk in the lemon zest, lemon juice, vanilla extract, and yoghurt. Mix well until incorporated.  
   
4. Using a silicone spatula, add the pre-sifted flour mixture to the bowl of wet ingredients (the egg mixture), do not over mix, fold in the ingredients until just incorporated.  
   
5. Add 1 to 2 tablespoons of flour to a bowl of blueberries and toss them until they are evenly coated with flour.  
   
6. Add 1 cup of the coated blueberries to the cake batter and gently fold once or twice with a spatula until combined, do not over mix. *(This will prevent the batter from changing color).  
   
7. Pour the batter evenly into the prepared cake pan, gently using a spatula to ensure the batter is evenly dispersed. Then, place the remaining coated blueberries on top of the cake batter. With both hands holding the cake pan, tap the pan a couple times on a flat working surface (or kitchen counter) to get any air bubbles out before baking. Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the cake.  
   
8. Remove the cake from the oven and allow it to completely cool for 45 minutes to 1 hour, before removing from the cake pan, or if using a springform cake pan, wait for at least 30 minutes before removing.  

For the rose icing & glaze-

1. In a sieve or tea strainer positioned over the cake, add 1 tablespoon of the prepared rose sugar mixture to generously dust it over the top of the cake.
2. Now add the 1 tablespoon of lemon juice to the remaining bowl of rose sugar (powdered sugar) mixture.
3. Whisk until it’s smooth and a beautiful pink-reddish hue.
   
4. Use a spoon to drizzle the rose lemon glaze over the cake. Slice and serve the cake with your favourite coffee, tea, or with a scoop of ice cream. 

Notes-

1. If using frozen blueberries, do not thaw them out beforehand. Follow the recipe as described but leave the blueberries in the freezer until you get to step 6. 
2. If you don’t have beetroot power or rose powder, you can just dust icing sugar on top. I like to use both methods of icing sugar and the lemon-rose drizzle for taste and effect. This cake makes a very light lemon-rose glaze for a bold presentation since it’s also dusted with icing sugar (powdered sugar). If you want a thicker glaze, you may use less lemon juice, and/or more icing sugar to taste.

Recipe by Madison of The Fashion Tales Blog