Blueberry Cake with Lemon Glaze
40 min Serves 6 #STARFineFoods Ingredients: 1 cup Star agreena shortening, melted 3 cups sugar 6 eggs 1½ tsp vanilla extract 3 cups all-purpose flour 3 tsp baking powder 3 tsp salt 1½ cup milk 3 Tbsp lemon zest 2 Tbsp lemon juice 3 cups fresh blueberries 4 Tbsp all-purpose flour 2 mint sprigs ------- Glaze: 4 Tbsp fresh lemon juice 2 tsp lemon zest 1 cup confectioner’s sugar Instructions:Preheat oven to 350֯.
Using shortening, brush the sides of the cake pans and line the bottom with parchment paper.
Using a whisk, beat together melted shortening, sugar, eggs and vanilla.
In a separate bowl, combine flour, baking powder and salt. Combine dry ingredients with wet ingredients and whisk in milk. Combine remaining 4 Tbsp all-purpose flour with blueberries and toss to combine.
Fold in lemon juice, lemon zest and floured blueberries to the cake batter.
Pour the batter into the 2 cake pans. Bake for 30 minutes. Meanwhile make glaze.
Combine lemon juice, lemon zest and confectioner’s sugar in a bowl. Whisk to combine.
Once cake is done, cool in the pan on a wire rack. Then remove from pan and drizzle with lemon glaze.
Finish with fresh lemon zest and mint.
Ingredients
- 1 cup Star agreena shortening, melted
- 3 cups sugar
- 6 eggs
- 1½ tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp baking powder
- 3 tsp salt
- 1½ cup milk
- 3 Tbsp lemon zest
- 2 Tbsp lemon juice
- 3 cups fresh blueberries
- 4 Tbsp all-purpose flour
- 2 mint sprigs
- -------
- Glaze:
- 4 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 cup confectioner’s sugar
Instructions
Preheat oven to 350֯.
Using shortening, brush the sides of the cake pans and line the bottom with parchment paper.
Using a whisk, beat together melted shortening, sugar, eggs and vanilla.
In a separate bowl, combine flour, baking powder and salt. Combine dry ingredients with wet ingredients and whisk in milk. Combine remaining 4 Tbsp all-purpose flour with blueberries and toss to combine.
Fold in lemon juice, lemon zest and floured blueberries to the cake batter.
Pour the batter into the 2 cake pans. Bake for 30 minutes. Meanwhile make glaze.
Combine lemon juice, lemon zest and confectioner’s sugar in a bowl. Whisk to combine.
Once cake is done, cool in the pan on a wire rack. Then remove from pan and drizzle with lemon glaze.
Finish with fresh lemon zest and mint.
Preheat oven to 350֯.
Using shortening, brush the sides of the cake pans and line the bottom with parchment paper.
Using a whisk, beat together melted shortening, sugar, eggs and vanilla.
In a separate bowl, combine flour, baking powder and salt. Combine dry ingredients with wet ingredients and whisk in milk. Combine remaining 4 Tbsp all-purpose flour with blueberries and toss to combine.
Fold in lemon juice, lemon zest and floured blueberries to the cake batter.
Pour the batter into the 2 cake pans. Bake for 30 minutes. Meanwhile make glaze.
Combine lemon juice, lemon zest and confectioner’s sugar in a bowl. Whisk to combine.
Once cake is done, cool in the pan on a wire rack. Then remove from pan and drizzle with lemon glaze.
Finish with fresh lemon zest and mint.
Prep Time: 20 min
Cook Time: 40 min
Serves: 6
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