If you want an exquisite cake perfect for adults, try this recipe for Blueberry Limoncello Cake with a Limoncello Glaze. Luckily, I was able to take a photo of it before my husband took it to a pool party. There wasn't even a single piece left to photograph.
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.
Glaze: With a wire whisk, stir together powdered sugar, 1/4 cup limoncello and 1 tablespoon lemon zest. Drizzle over cake, then spread for even consistancy.