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Glazed Lemon Blueberry Cake

 
One serving costs about $0.82

$0.82 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 side dish
spoonacular Score:16%

Spoonacular Score: 16%

 

Need a vegetarian dessert? Glazed Lemon Blueberry Cake could be an awesome recipe to try. This recipe makes 10 servings with 461 calories, 5g of protein, and 21g of fat each. For 79 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. If you have lemon juice, confectioners' sugar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so spectacular. Similar recipes include Glazed Lemon Blueberry Cake, Glazed Lemon Blueberry Cake, and Glazed Lemon-Blueberry Poppy Seed Bundt Cake.

Ingredients

Servings:
1 tsp
1 tsp baking soda
baking soda
1 cup
1 cup fresh blueberries
fresh blueberries
1 cup
1 cup buttermilk
buttermilk
0.5 cups
0.5 cups 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 cups
0.5 cups 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
1 cup
fresh blueberries
1 cup buttermilk
1 cup
buttermilk
0.5 cups confectioners' sugar
0.5 cups
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 cups lemon juice
0.5 cups
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
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
hand mixer
hand mixer
toothpicks
toothpicks
wire rack
wire rack
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
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: $0.82
Ingredient
1 cup fresh blueberries
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
$1.24
$0.25
$0.55
$0.83
$1.50
$1.95
$8.15

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
468 Calories
5g Protein
21g Total Fat
64g Carbs
1% Health Score
Limit These
Calories
468
23%

Fat
21g
33%

  Saturated Fat
12g
80%

Carbohydrates
64g
22%

  Sugar
48g
54%

Cholesterol
135mg
45%

Sodium
403mg
18%

Get Enough Of These
Protein
5g
12%

Selenium
14µg
21%

Vitamin B2
0.26mg
15%

Vitamin A
738IU
15%

Folate
50µg
13%

Vitamin B1
0.18mg
12%

Vitamin C
8mg
10%

Manganese
0.19mg
9%

Phosphorus
93mg
9%

Iron
1mg
8%

Vitamin D
1µg
7%

Vitamin B3
1mg
6%

Vitamin E
0.9mg
6%

Vitamin B5
0.59mg
6%

Vitamin B12
0.35µg
6%

Calcium
53mg
5%

Vitamin K
4µg
4%

Fiber
1g
4%

Zinc
0.57mg
4%

Vitamin B6
0.07mg
4%

Copper
0.07mg
3%

Potassium
117mg
3%

Magnesium
11mg
3%

covered percent of daily need

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