Lemon Glazed Blueberry Boyfriend Bait
I don’t know whether Lemon Glazed Blueberry Boyfriend Bait will get you a boyfriend, but it will definitely make the boyfriend or in my case the husband you have extremely happy !
Let me set the scene up for you…I was making breakfast for dinner, a vegetable frittata, fried potatoes with onion and green peppers, bacon and homemade bread. Before I started dinner I made this cake. My husband ate a full plate at dinner time.
So much so that he pushed his chair away from the table and declared…I’m stuffed. I, knowing this cake would be cool enough to eat after dinner, left room for it. I told Paul I was going to get a piece of cake.
Figuring that he was to full to want any, but still wanting to offer it, I asked him if he wanted a piece. “Ok, but just a small piece”, was his reply. While he was into his second bite, he looked at me and said…
“This is the best blueberry cake I’ve ever eaten. It’s so soft, the blueberry’s taste so good.” He went on like this while he sat and ate piece after piece of cake till he had eaten…half the 13×9 inch pan himself!
This cake is so soft and moist. The blueberry and lemon flavors are perfect together, this is truly a cake you won’t forget, and will want to make over and over again.
This simple cake is one of the best cakes I’ve ever made. And even though the topping melted into the cake, I’ll still put it on and let it melt into the cake. Why? Because the next time I make it, I want it to taste just like it did the first time I made it, absolutely heavenly.
The reserved 3/4 cup of topping seemed to disappear into the cake. If you wanted the crumb topping to be prominent on top of the cake, make more topping than the recipe calls for. And although the cake would be wonderful as is, I decided to add more lemon flavor by adding a Lemon Glaze to the top, now I had the lemon blueberry taste I so love!
This is an extraordinary cake that you will absolutely love!
PIN IT FOR LATER
Lemon Glazed Blueberry Boyfriend Bait
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 2/3 cup butter
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs separated
- 2 teaspoons vanilla
- 3 cups blueberries or 3 cups of frozen blueberries thawed and drained well , coated with flour, shake off excess flour
- zest of one lemon
- Lemon Glaze
- 2 TBLS lemon juice
- about 1 cup confectioners sugar
- Mix the lemon juice and confectioners sugar together drizzle over top of baked cake while warm.
Instructions
In a large bowl
- Mix together flour, sugar, & butter with an electric mixer. Reserve 3/4 cup of this mixture for topping.
- To remaining flour, sugar and butter mixture, add salt, baking powder, vanilla, milk, & egg yolks and lemon zest.
- Blend well.
- Beat egg whites until firm peaks form.
- Gently fold the firm egg whites into the batter and pour into a greased 9" X 13" baking pan.
- Sprinkle blueberries over the top of the batter, sprinkle the reserved 3/4 cup of flour/sugar/butter mixture on top of the blueberries.
- Bake in 350 degree oven for 40-50 minutes.
- If using the Lemon Glaze, pour over cake after it has cooled to warm.
Video
If you enjoyed this recipe, you may like these as well.
Blueberry Cream Cheese Coffee Cake
Coconut Blueberry Cake with Lemon Glaze
Blueberry Cobbler
- Apple Cabbage Side Dish - 08/17/2020
- Cabbage Casserole - 08/15/2020
- Cheeseburger Sliders - 08/06/2020
Shellie
I never bake from scratch but after looking for a recipe to cook our blueberries we picked I kept coming back to this recipe. It was absolutely delicious. It would have been rude of me to not go back for seconds!!
Mary Bostow
LOL love it! Thanks for sharing Shellie!
Emma
One of the best lemon blueberry cakes I’ve ever made and so simple!
Suzanne
Made this cale for a guy I have been seeing for 2 months he absolutely loved it, as did I! My kids loved it also, needless to say it’s been 5 months and were still together, thanks for the delicious recipe.
Mary Bostow
So happy to hear this!
Melissa
Amazing recipe!!
How would you suggest to store it? In the fridge? Or can it stay out?
Mary Bostow
This can stay out Melissa. I hate putting cakes in the fridge if I don’t have to. I feel like it changes the texture of the cake. Thank you for coming back Melissa, I appreciate you!
Mary Kate T.
I was just wondering about the glaze, does it need to be mixed and made right before pouring it over the warm cake? Or can I make it while the cake is in the oven and proceed to use it once the cake is cooled to warm? Or will that cause it to harden?
Mary Bostow
You can do that May, you can wait for the cake to cool to warm and then pour the glaze on. I hope you love it as much as we do honey!
Stacey
Is this using plain or self raising flour?
Mary Bostow
Plain flour Stacy, I can’t say that I’ve ever used self rising flour in a recipe. If I did I would definitely put that in the recipe card.
Sheila Jensen
easy to make, very light, wonderful flavor
It’s a winner
Mary Bostow
One of my absolute favorite cakes Sheila, thank you for taking the time to comment, I appreciate you!
Lori
Unbelievable!!! I think about this cake when I’m not eating it! I have dreams about this cake! It didn’t even last 24 hours in our home! It’s by far the very best thing I ever ate!
Mary Bostow
Wonderful Lori!! I’m so happy you made it and loved it, makes my heart happy! Thank you for taking the time to comment,I appreciate it!