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Glazed Lemon Blueberry Cake

 
One serving costs about $0.8

$0.80 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:27%

Spoonacular Score: 27%

 

Glazed Lemon Blueberry Cake could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 10 and costs 80 cents per serving. This dessert has 464 calories, 6g of protein, and 22g of fat per serving. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Foodista requires granulated sugar, blueberries see * note, lemon zest, and salt. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Similar recipes are Glazed Lemon Blueberry Cake, Glazed Lemon Blueberry Cake, and Glazed Lemon-Blueberry Poppy Seed Bundt Cake.

Blueberry Cake can be paired with Cream Sherry, Port, and Port Wine. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking soda
baking soda
1 cup
1 cup fresh blueberries see * note
fresh blueberries see * note
1 cup
1 cup buttermilk
buttermilk
0.5 cup
0.5 cup confectioners' sugar
confectioners' sugar
4 large
4 large eggs
eggs
1.5 cups
1.5 cups flour
flour
2 cups
2 cups granulated sugar
granulated sugar
0.5 cup
0.5 cup lemon juice
lemon juice
3 Tbsps
3 Tbsps lemon zest
lemon zest
1 tsp
1 tsp salt
salt
1 cup
1 cup unsalted butter
unsalted butter
1 tsp baking soda
1 tsp
baking soda
1 cup fresh blueberries see * note
1 cup
fresh blueberries see * note
1 cup buttermilk
1 cup
buttermilk
0.5 cup confectioners' sugar
0.5 cup
confectioners' sugar
4 large eggs
4 large
eggs
1.5 cups flour
1.5 cups
flour
2 cups granulated sugar
2 cups
granulated sugar
0.5 cup lemon juice
0.5 cup
lemon juice
3 Tbsps lemon zest
3 Tbsps
lemon zest
1 tsp salt
1 tsp
salt
1 cup unsalted butter
1 cup
unsalted butter

Equipment

hand mixer
hand mixer
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl
frying pan
frying pan
hand mixer
hand mixer
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl
frying pan
frying pan


Instructions

  1. * Note: Choose berries that are firm, uniform in size, and indigo blue with a silvery frost. Or, you can substitute raspberries, boysenberries, or huckleberries in this recipe.
  2. Preheat the oven to 325 degrees with the rack in the center. Butter a 10-inch tube pan; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl.
  4. Sift together flour, baking soda, and salt into a medium bowl. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, and beginning and ending with the dry ingredients. Stir in the lemon zest and juice. Gently fold in blueberries.
  5. Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake for 1 hour and 15 minutes, or until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack to cool for 10 minutes.
  6. Meanwhile, prepare the glaze: In a small bowl, whisk together the sugar, lemon juice, and lemon zest until smooth; set aside.
  7. 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.
  8. This recipe yields 10 to 12 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.80
Ingredient
1 cup fresh blueberries see * note
1 cup buttermilk
½ cups confectioners' sugar
4 larges eggs
1.5 cups flour
2 cups granulated sugar
½ cups lemon juice
3 tablespoons lemon zest
1 cup unsalted butter
Price
$1.16
$0.49
$0.19
$1.09
$0.25
$0.55
$0.83
$1.50
$1.95
$8.01

Nutritional Information

Quickview
463 Calories
5g Protein
21g Total Fat
64g Carbs
1% Health Score
Limit These
Calories
463k
23%

Fat
21g
33%

  Saturated Fat
12g
80%

Carbohydrates
64g
22%

  Sugar
48g
54%

Cholesterol
125mg
42%

Sodium
399mg
17%

Get Enough Of These
Protein
5g
11%

Selenium
13µg
20%

Vitamin B2
0.25mg
15%

Vitamin A
724IU
14%

Folate
49µg
12%

Vitamin B1
0.18mg
12%

Vitamin C
8mg
10%

Manganese
0.19mg
9%

Phosphorus
88mg
9%

Iron
1mg
7%

Vitamin D
1µg
7%

Vitamin B3
1mg
6%

Vitamin E
0.87mg
6%

Vitamin B5
0.55mg
5%

Vitamin B12
0.33µg
5%

Calcium
51mg
5%

Vitamin K
4µg
4%

Fiber
1g
4%

Zinc
0.54mg
4%

Vitamin B6
0.07mg
3%

Copper
0.07mg
3%

Potassium
113mg
3%

Magnesium
11mg
3%

covered percent of daily need

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