Dragon's Blueberry Lemon Cake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Fantastic cake. Rave reviews all around. Moist, dense and great lemon flavor. Ingredients:
2 3/4 cups flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup unsalted butter, room temperature |
1 3/4 cups sugar |
4 eggs |
3 tablespoons lemon juice |
2 tablespoons lemon zest |
1 1/2 teaspoons vanilla extract |
1 cup buttermilk |
1/2 cup sour cream |
2 cups blueberries (tossed in 1 tablespoon flour) |
1 tablespoon flour |
blueberries (to garnish) |
2 cups confectioners' sugar |
4 teaspoons lemon juice |
3 teaspoons limoncello (or replace this with 3 teaspoons of lemon juice) |
1 tablespoon maple syrup (or corn syrup) |
lemon zest (to garnish) (optional) |
Directions:
1. Heat oven to 350. Butter and flour a 12 inch bundt pan. Be sure to really get in the grooves of the pan so it will come out easily.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
4. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.
5. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
6. For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
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