Blueberry Cake with Lime Glaze
Memorial Day

Blueberry Cake

with Lime Glaze

95 MIN
$17.99 8 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

For this delicious blueberry cake, we're stirring fresh, seasonal blueberries into the batter, which also features lime zest, honey, and sour cream for delightful texture. After baking, you'll top the cake with a sweet lime glaze for a bright, smooth finish.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Blueberry Cake with Lime Glaze
Title
  • 2 Pasture-Raised Eggs
  • 6 oz Blueberries
  • ⅔ cup All-Purpose Flour
  • ¼ cup Sugar
  • 1 cup Biscuit Mix
  • ¼ cup Sour Cream
  • 4 tsps Honey
  • 1 Lime
  • 2 oz Salted Butter
  • 1 cup Powdered Sugar
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the fresh produce. Line a 9-inch cake pan with parchment paper (or lightly grease). Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons (reserving the rest of the lime to make the glaze). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Let cool slightly.

Make the batter & bake the cake
2 Make the batter & bake the cake

In a medium bowl, combine the biscuit mix, flour, and a pinch of salt. Whisk to thoroughly combine. To the bowl of melted butter, add the granulated sugar, sour cream, eggs, lime zest, honey, and 3 tablespoons of water. Whisk until smooth. Add the dry ingredients to the wet ingredients. Stir until just combined (be careful not to overmix). Gently fold in the blueberries. Transfer to the prepared pan; spread into an even layer. Bake 22 to 26 minutes, or until the cake is set and cooked through. Remove from the oven and let cool about 1 hour, or until room temperature (for quicker cooling, place in the refrigerator).

Make the glaze & serve your dish
3 Make the glaze & serve your dish

Meanwhile, halve the lime crosswise. In a bowl, combine the powdered sugar and the juice of both lime halves. Whisk to combine, then gradually add 1 teaspoon of water at a time to achieve your desired consistency. Top the cooled cake with the glaze; cut into equal-sized pieces. Enjoy!

Tips from Home Chefs

Blueberry Cake

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the fresh produce. Line a 9-inch cake pan with parchment paper (or lightly grease). Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons (reserving the rest of the lime to make the glaze). Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Let cool slightly.

2 Make the batter & bake the cake

In a medium bowl, combine the biscuit mix, flour, and a pinch of salt. Whisk to thoroughly combine. To the bowl of melted butter, add the granulated sugar, sour cream, eggs, lime zest, honey, and 3 tablespoons of water. Whisk until smooth. Add the dry ingredients to the wet ingredients. Stir until just combined (be careful not to overmix). Gently fold in the blueberries. Transfer to the prepared pan; spread into an even layer. Bake 22 to 26 minutes, or until the cake is set and cooked through. Remove from the oven and let cool about 1 hour, or until room temperature (for quicker cooling, place in the refrigerator).

Make the batter & bake the cake
Make the glaze & serve your dish
3 Make the glaze & serve your dish

Meanwhile, halve the lime crosswise. In a bowl, combine the powdered sugar and the juice of both lime halves. Whisk to combine, then gradually add 1 teaspoon of water at a time to achieve your desired consistency. Top the cooled cake with the glaze; cut into equal-sized pieces. Enjoy!

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