Food & Cooking Recipes Breakfast & Brunch Recipes Glazed Lemon Blueberry Cake 3.5 (93) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 15, 2020 Print Rate It Share Share Tweet Pin Email Servings: 12 Create this delicious Glazed Lemon Blueberry Cake for your next springtime soirée. Ingredients 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 ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 2 ½ tablespoons freshly grated lemon zest, (3 large lemons) 2 ½ tablespoons freshly squeezed lemon juice, (2 lemons) 1 cup fresh blueberries ½ cup confectioners' sugar ½ cup freshly squeezed lemon juice, (4 lemons) 3 tablespoons freshly grated lemon zest, (3 lemons) Directions 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. Rate it Print