Best Lemon Blueberry Bundt Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 3 |
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What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named The Best Bundt Cake Ever !! and I believe it's true!! Ingredients:
2 3/4 cups flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter or 1 cup margarine |
1 3/4 cups sugar |
4 eggs |
2 tablespoons lemon juice |
1 tablespoon lemon zest |
1 teaspoon vanilla extract |
1 cup buttermilk |
1 1/4 cups blueberries, tossed with |
1 tablespoon flour |
1 1/2 cups confectioners' sugar |
8 -10 teaspoons lemon juice |
1 tablespoon corn syrup |
lemon zest (to garnish) |
Directions:
1. Heat oven to 350°F Butter a 12-cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter (or margarine) until smooth. Add sugar 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. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
4. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
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