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Lemon-Blueberry Bundt Cake - TastyPlanner.com
Chef: Sheryl Findlan
Recipe Source: allyou
3 c. all purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. lemon juice
1 t. vanilla extract
1/2 c. buttermilk
16 T. unslated butter, at room temperature
2 c. sugar
2 T. grated lemon zest
4 large eggs, at room temperature
2 cups blueberries
2 c. confectioners' sugar
1 T. buttermilk
2 to 4 T. lemon juice
Preheat oven to 350 F. Grease a 12 cup bundt pan with melted butter, add a few tablespons of flour and rotate pan to evenly coat, tapping out excess.
Sift 3 c. flur with baking powder and salt into a large bowl. In a small bowl, combine lemon jice, vanilla and buttermilk.
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 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.
Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack fo 10 minutes then unmold cake.
Make glaze: Mix confectioner’s sugar, buttermilk and 2 T. lemon juice in bowl, stirring until smooth. Glaze should be pourable; if it’s too thick, add lemon juice, 1 t. 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.
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