Lemon Blueberry Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter, room temperature
1 1/4 cups sugar
1/2 cup brown sugar
4 large eggs, room temperature
1 tbsp. vanilla extract
3 cups all purpose flour, measure exactly
1 tbsp. baking powder
1/2 tsp salt
1 cup buttermilk
zest of 3 lemons
juice of 3-4 medium lemons
1 1/2 cups fresh blueberries
1 tbsp. all purpose flour
Glaze:
powdered sugar
milk
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Directions: |
Directions:Preheat oven to 350 degrees F. Beat butter until creamy. Add both sugars and mix until creamed together. Add eggs and vanilla. Beat on medium speed until everything is completely combined. Set aside. In another bowl, mix together flour, baking powder and salt. Slowly add this to the wet ingredients. Mix together. Add the buttermilk, lemon zest, and lemon juice. Stir until everything is just combined. DO NOT OVERMIX. In a separate bowl, toss the blueberries in the tablespoon of flour to coat them. Fold them into the cake batter. Again, DO NOT OVERMIX. Put batter into a greased and floured bundt cake pan. Bake for 30-45 minutes or until toothpick comes out clean. Remove from oven and flip onto a cake pan. Wrap tightly with saran wrap and put in fridge to cool completely.
Mix powdered sugar with a tiny bit of milk. Add the milk a little at a time until you get a glaze consistency. Pour this over cake. |
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Personal
Notes: |
Personal
Notes: You can use blueberries or blackberries in this cake. Both are super yummy!! Strawberries can probably be used too (cut into fourths), but I have not tried that.
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