Blueberry Limoncello Cake with a Limoncello Glaze

Blueberry Limoncello Cake with a Limoncello Glaze
Blueberries and Limoncello make a perfect combination. Photo © 2008 Carroll Pellegrinelli, licensed to, Inc.
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 1 9x13 cake (12 servings)

If you want an exquisite cake perfect for adults, try this recipe for Blueberry Limoncello Cake with a Limoncello Glaze. Limoncello is a lemon liqueur that is mainly produced in Southern Italy and goes great with fresh blueberries in this dessert. 


  • 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
  • 2 tablespoons​ lemon zest (divided)
  • 2 cups powdered sugar

Steps to Make It

  1. Preheat oven to 350 degrees F. Grease 9x13 cake pan.

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

  3. 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 the  bottom of the​ cake.)

  4. 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.

  5. Carefully add batter to prepared pan. Bake for 30-35 minutes. Cool pan on ​a rack for 15 minutes before adding the glaze. Cool completely before serving.

  6. 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 consistency.