Ingredients
Scale
- Cake:
- 2 3⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted softened butter
- 1 3⁄4 cups sugar
- 4 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 12 ounce bag frozen blueberries, thawed and tossed with
- 1.5 tablespoons flour
- Glaze:
- 1 1⁄2 cups confectioners’ sugar
- 3 tablespoons lemon juice (plus more for desired constancy)
- lemon zest (to garnish)
Instructions
- Cake:
- Heat oven to 350°F grease a 12-cup bundt pan (For best results, brush pan with an unsalted solid vegetable shortening and dust with flour. You may also use vegetable oil or a nonstick baking spray.)
- In a large bowl whisk together flour, baking powder, baking soda, salt and set aside
- In another large bowl beat butter until smooth
- Add sugar to the smooth butter and beat for 2 to 3 minutes until fluffy
- Beat in eggs one at a time, beating well after each addition
- Add lemon juice, lemon zest and vanilla and beat until combined
- Beat in flour in three additions alternating with buttermilk, then beat for 2 minutes
- Fold in blueberries and pour into prepared pan
- Bake at 350F for 60 minutes or until a toothpick inserted in center of cake comes out clean
- Cool on a wire rack for 15 minutes before flipping and removing from pan, then allow to cool completely
- Glaze:
- In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth, at this point you may add extra lemon juice if needed, but keep in mind you want the glaze a bit thicker
- Drizzle glaze all over the cake allowing it to run down the sides
- Category: Dessert