Sunday, July 3, 2011

Blueberry Limoncello Cake with a Limoncello Glaze

Doesn't the name alone sounds good already? I was immediately drawn to this Blueberry Limoncello Cake when I first saw the name popped up during my search for summer deserts that uses limoncello. I was recently introdued to limoncello and successfully made a bottle of it for the first time. I didn't want to drink all of it but wanted to use some of it in baking, so here I go...making this yummy cake which was easy to bake. I will share the recipe for limoncello in another post. There are many limoncello recipes floating on the Internet if you'd like to make it or you may purchase is as well.

Here is the recipe from

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

* 3 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups fresh blueberries
* 1-1/2 cups butter, room temperature
* 2 cups sugar
* 3 eggs, room temperature
* 1/4 cup plus 1 tablespoon limoncello, divided
* 2 tablespoons lemon zest, divided
* 2 cups powdered sugar


Preheat oven to 350 degrees F.

Grease 9x13 cake pan.

In a large bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

Place blueberries in a small bowl. Add 2 tablespoons of dry ingredients. Toss gently and set aside. (This is done so blueberries don't sink to bottom of cake.)

In an another bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time.

Add 1 tablespoon limoncello.

Add the dry mixture and combine completely.

Fold in 1 tablespoon zest and blueberries.

Carefully add batter to prepared pan.

Bake for 30-35 minutes.

Cool pan on rack for 15 minutes before adding glaze.

Cool completely before serving.


With a wire whisk, stir together powdered sugar, 1/4 cup limoncello and 1 tablespoon lemon zest. Drizzle over cake, then spread for even consistency.