Blueberry Ring Cake with Lemon Glaze
A tender, moist ring-shaped cake studded with plump blueberries and finished with a zesty lemon glaze, perfect for breakfast or afternoon tea. This american-inspired desserts ready in about 65 minutes layers all-purpose flour, granulated sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 285 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon baking powder
- 1 1/2 cups fresh blueberries
- 1 lemon
- 1 cup confectioners' sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch ring mold. In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy.
- Step 2: Add 2 eggs one at a time, beating well after each addition. Mix in 1 teaspoon lemon zest from 1 lemon.
- Step 3: In a separate bowl, whisk together 1 3/4 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Gradually add to butter mixture alternately with 1 cup buttermilk, starting and ending with flour.
- Step 4: Gently fold in 1 1/2 cups fresh blueberries until evenly distributed. Pour batter into prepared mold and smooth the top.
- Step 5: Bake for 35-40 minutes until a toothpick inserted comes out clean. Cool in pan for 15 minutes before inverting onto a wire rack.
- Step 6: Whisk 1 cup confectioners' sugar with 2 tablespoons lemon juice from 1 lemon until smooth. Drizzle over cooled cake until fully absorbed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blueberry Ring Cake with Lemon Glaze take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Blueberry Ring Cake with Lemon Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Blueberry Ring Cake with Lemon Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blueberry Ring Cake with Lemon Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blueberry Ring Cake with Lemon Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
