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Lemon Blueberry Bundt Cake Recipe

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This recipe for Lemon Blueberry Bundt Cake is from The "W" Family Cookbook, 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 c. all pupose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, at room temperature
1-3/4 c. sugar
4 eggs
2 tbl. lemon juice
1 tbl. lemon zest
1-1/2 tsp. vanilla extract
1 c. buttermilk
1-1/2 blueberries, tossed with 1 tbl. flour

Glaze:
1-1/2 c. confectioners' sugar
6 to 7 tsp. lemon juice
1 tbl. corn syrup
lemon zest for garnish (optional)
Directions:
Directions:
Preheat oven to 350º. Butter and flour a large bundt pan.

In a large bowl, whish together flour, baking powder, baking soda and salt. Set aside.

In another large bowl, beat butter 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 on high. Fold in blueberries. Spoon into prepared pan.

Bake at 350º for 50 minutes or until a toothpick inserted in the 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.

Glaze: In a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over the top of cake and let it roll down the sides.
Personal Notes:
Personal Notes:
If you don't have buttermilk you can make it yourself - to 1 cup milk add 1 tbl. of lemon juice - let stand for 5 minutes and you have buttermilk!

This recipe is good for dessert, but is also great for breakfast!

 

 

 

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