Introduction
Vanilla Butter Cake with Blueberry Compote and Lemon Glaze is a heavenly treat that combines the buttery richness of a classic vanilla cake with the sweet-tart goodness of blueberry compote, all topped off with a zesty lemon glaze. This cake is perfect for any occasion, whether it’s a birthday, a tea party, or just a sweet indulgence for yourself. The tender crumb of the butter cake paired with the fruity freshness of the blueberries and the citrusy kick of the lemon glaze creates a symphony of flavors that is sure to impress. Let’s dive into the details of how to make this decadent dessert.
Ingredients:
For the Vanilla Butter Cake:
- 1 cup (227g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (320g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 2 teaspoons pure vanilla extract
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 4: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 5: Prepare the Blueberry Compote
In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the blueberries begin to release their juices (about 5-7 minutes). In a small bowl, mix the cornstarch with water to make a slurry, then add it to the blueberry mixture. Cook for another 2-3 minutes, until the compote thickens. Remove from heat and let it cool.
Step 6: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar.
Step 7: Assemble the Cake
Once the cake has completely cooled, spoon the blueberry compote over the top, spreading it evenly. Drizzle the lemon glaze over the compote, allowing it to cascade down the sides of the cake for a beautiful presentation.
Cooking Notes:
- Room Temperature Ingredients: For the best texture, make sure the butter, eggs, and milk are at room temperature before starting the recipe.
- Compote Thickness: If you prefer a thicker compote, you can increase the cornstarch by half a teaspoon.
- Glaze Consistency: Adjust the lemon glaze by adding more lemon juice or powdered sugar to reach your desired consistency.
Serving Suggestions:
This Vanilla Butter Cake with Blueberry Compote and Lemon Glaze is best enjoyed slightly warm or at room temperature. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It also pairs beautifully with a cup of tea or coffee.
Tips:
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
- Make Ahead: The blueberry compote can be made a day in advance and stored in the refrigerator. The cake can also be baked a day ahead and stored at room temperature.
- Extra Zest: For a more intense lemon flavor, add an extra teaspoon of lemon zest to the cake batter.
Prep Time:
- 15 minutes
Cooking Time:
- 40 minutes
Total Time:
- 55 minutes
Nutritional Information (Per Serving):
- Calories: 380 kcal
- Protein: 5g
- Sodium: 200mg
Conclusion
This Vanilla Butter Cake with Blueberry Compote and Lemon Glaze is a classic dessert that never fails to impress. Its combination of buttery, moist cake, juicy blueberry compote, and bright lemon glaze creates a delightful harmony of flavors. Whether you’re making it for a special occasion or a casual get-together, this cake is sure to be a hit. The simple yet elegant presentation also makes it a showstopper at any event. So go ahead, give it a try, and enjoy a slice of this delicious cake with your loved ones!
PrintVanilla Butter Cake with Blueberry Compote and Lemon Glaze
- Total Time: 55 minutes
Ingredients
For the Vanilla Butter Cake:
- 1 cup (227g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (320g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 2 teaspoons pure vanilla extract
For the Blueberry Compote:
- 2 cups fresh or frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 4: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 5: Prepare the Blueberry Compote
In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the blueberries begin to release their juices (about 5-7 minutes). In a small bowl, mix the cornstarch with water to make a slurry, then add it to the blueberry mixture. Cook for another 2-3 minutes, until the compote thickens. Remove from heat and let it cool.
Step 6: Make the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar.
Step 7: Assemble the Cake
Once the cake has completely cooled, spoon the blueberry compote over the top, spreading it evenly. Drizzle the lemon glaze over the compote, allowing it to cascade down the sides of the cake for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 380
- Sodium: 200mg
- Protein: 5g