blueberry dessert recipe

I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!

Sour Cream Blueberry Bundt Cake

butter, room temperature

sugar

eggs

vanilla

sour cream

salt

baking powder

flour

blueberries (fresh or frozen and thawed)

butter, melted

milk

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and mix until the flour until just combined.

Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.

Drizzle the icing on the cake when mostly cooled.

Icing

This lemon blueberry loaf cake has a wonderfully moist and buttery crumb, is packed full of lemon zest and juicy blueberries, and is finished off with a gorgeous blueberry glaze that takes it to a whole new level. Plus, I also share all my tips and ticks on how to prevent the blueberries from sinking!

Lemon Blueberry Loaf Cake with Blueberry Glaze (Gluten Free)

almond flour

150 g (3/4 cup) caster/superfine sugar

tsp baking powder

tsp salt

lemon

140 g (1 1/4 stick) unsalted butter, softened

UK medium/US large eggs, room temperature

60 g (1/4 cup) full-fat yoghurt, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

lemon juice

200 g (1 1/2 cups) fresh or frozen blueberries ((although fresh are recommended))

g (1/4 cup) fresh or frozen blueberries

60 g (1/2 cup) powdered/icing sugar, sifted

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 900g/2lb loaf tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)

In a large bowl, sift together the gluten free flour blend, almond flour, sugar, xanthan gum, baking powder and salt. Add the lemon zest and mix until evenly distributed.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beaters attachment, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs or wet sand.

In a separate bowl, mix together the eggs, yoghurt, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture in 2-3 batches, mixing well after each addition until you get a smooth batter with no flour clumps.

Toss about 2/3 of the blueberries first in about 1 teaspoon of water and then in 1 tablespoon of flour, making sure all the blueberries are covered in flour. Set aside the remaining 1/3 of blueberries.

Transfer a few tablespoons of the blueberry-free batter into the prepared loaf tin, and spread it out to make an about 1 cm (1/2 inch) layer on the bottom.

Add the flour-coated blueberries to the remaining batter and fold them in until evenly distributed. Transfer the batter with the blueberries to the loaf tin and smooth out the top. Sprinkle with the remaining (flour-free) blueberries.

Bake at 350ºF (180ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean or with a few stray crumbs attached.Tip: If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool completely in the loaf tin. Once at room temperature, remove from the tin onto a wire cooling rack or serving platter.

For lemon blueberry loaf cake:

In a small saucepan, cook the blueberries and lemon juice over medium heat until the blueberries have softened and released their juices.

Strain the juices and discard the skins and seeds. Allow the blueberry juices to cool, then whisk them with the icing/powdered sugar until you get the right consistency – it should be thick enough to coat the back of a spoon, but  runny enough to spread out slightly.Tip: You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.

Drizzle the blueberry glaze over the cooled cake, allow to set slightly and serve.

For blueberry glaze:

The lemon blueberry loaf cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Storage:

This Crock Pot Blueberry Crisp recipe is an easy dessert packed with blueberries and oats! A simple, super delicious crock pot dessert perfect for summer!

Crock Pot Blueberry Crisp

blueberries

lemon zest

oats ((not instant!))

brown sugar

cinnamon

nutmeg

butter (, room temperature)

Spray the inside of a 6-quart crock pot with cooking spray.

Layer the blueberries on the bottom of the crock pot.

Stir in sugar, lemon zest and lemon juice; set aside.

In a mixing bowl, combine oats, light brown sugar, flour, cinnamon, nutmeg and salt.

Add the butter and cut it in with two knives or a pastry blender; cut and blend until mixture is crumbly.

Sprinkle the oat mixture over the blueberries.

Cover and cook on HIGH for 1 hour and 30 minutes, on LOW for 2 hours and 30 minutes.

Remove cover and continue to cook for 30 more minutes.

Serve.

Amazingly easy and delicious, these Blueberry Crumble Bars are the perfect amount of buttery crumble and sweet filling and are easily prepared year-round with fresh or frozen blueberries.

Blueberry Crumble Bars

white sugar

all-purpose flour

unsalted butter ((2 sticks))

lemons zested

lemons juiced

cornstarch

Preheat oven to 375 degrees F and grease a 9x13 inch baking pan (I also lined my pan with parchment paper for easy transfer and cutting).

In a large bowl, mix together the 3 cups of flour, 1 cup of sugar and baking powder. Mix in salt and lemon zest. Using a large fork or pastry cutter, blend the butter and egg into the flour (you could also do this is a food processor, but be careful to slowly pulse until just incorporated). The dough will be very crumbly. Transfer half the dough to your prepared pan and pat firmly until crust is uniform.

In a separate bowl, stir together the 1/2 cup sugar, cornstarch, and lemon juice. Mix in the blueberries. Transfer the blueberry mixture over the top of the prepared crust. Finally, crumble remaining dough over the top of the berry layer.

Bake in preheated oven for approximately 45 minutes, or until top is slightly brown. Remove from the oven and allow bars to cool completely before cutting into squares, or, better yet, store in the refrigerator for a few hours before serving (it makes slicing a breeze and, in my opinion, they are best cold).

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Lemon Blueberry Loaf Cake with Blue...

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Top 4 blueberry dessert recipe recipes from across the web

The most viewed blueberry dessert recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sour Cream Blueberry Bundt Cake

Lemon Blueberry Loaf Cake with Blue...

Crock Pot Blueberry Crisp

Blueberry Crumble Bars

The most viewed blueberry dessert recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine