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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

ABBY'S LEMON BLUEBERRY BUNT CAKE Recipe

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This recipe for ABBY'S LEMON BLUEBERRY BUNT CAKE is from Never Forgotten Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3/4 Cups all purpose flour
1-1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
1/4 Teaspoon salt
2 Sticks unsalted butter at room temperature
1-3/4 Cup sugar
4 Eggs
2 Tablespoons lemon juice
1 Tablespoon lemon zest
1-1/2 Teaspoons Vanilla extract
1 Cup buttermilk
1-1/4 Cup Blueberries, tossed with 1 tablespoon flour
Glaze Ingredients:
1-1/2 Cups confectioners sugar
6-7 Teaspoons lemon juice
1 Tablespoon corn syrup
Directions:
Directions:
Butter and flour a 12 cup bunt pan. Whisk together flour, baking powder, baking soda and salt. Set aside. In a separate bowl, beat butter until smooth and add sugar and beat 2-3 minutes until fluffy. Beat eggs in well one at a time. Add lemon juice, lemon zest and vanilla. Beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes on medium high. Fold in blueberries. Bake at 350º for 50 minutes. Cool on wire rack for 20 minutes. Run a sharp knife around the edges of the pan, turn out and cool completely.
Glaze: In small bowl mix together confectioners sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it run down the sides. Make sure cake is cooled completely before adding glaze.

 

 

 

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