Wednesday, May 5, 2010
Lemon-Blueberry Bundt Cake
I saw this recipe in All You magazine and decided to try it out. I love all things lemon. This cake is so tasty. Very lemony flavor with a hint of blueberry. If you like lemon you must try it.
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 teaspoons grated lemon zest
4 large eggs, at room temperature
2 cups blueberries
2 cups confectioners' sugar
1 tablespoon buttermilk
2 to 4 Tbsp. lemon juice
1. Preheat oven to 350°F. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
2. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
3. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.
4. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
5. Make glaze: Mix confectioners' sugar, buttermilk and 2 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.