This blueberry espresso cake with lemon glaze got here out moist on the within and evenly browned with a bit crunch on the surface. The sweetness of the cake and blueberries is complemented by the lemon within the batter and glaze. The batter got here collectively simply and was thick. This cake is wealthy and dense so only a small piece was satisfying.
I used recent blueberries and so they held up properly when folded into the batter and with baking. The glaze was fairly skinny so I added a further 1/4 cup of confectioners’ sugar which thickened it up some. The recipe stated to switch the cake from the cooling rack to the serving platter earlier than glazing (though the photograph reveals the glaze happening whereas nonetheless on the cooling rack) which I did. The glaze pooled on the cake plate across the edges and within the heart. I transferred the cake again to the cooling rack to complete the glazing, cleaned the cake plate, and transferred the cake again. Luckily, the cake held up nicely with all this shifting round.