Lemon Blueberry Cake

By Mother

Ingredients

• 2 34 cups flour
• 1 12 tsps baking powder
• 14 tsp baking soda
• 14 tsp salt
• 1 cup unsalted butter (room temperature)
• 1 34 cups sugar
• 4 eggs
• 3 tbsps lemon juice
• 2 tbsps lemon zest
• 1 12 tsps vanilla extract
• 1 cup buttermilk
• 12 cup sour cream
• 2 cups blueberry (tossed in 1 tablespoon flour)
• 1 tbsp flour
• blueberry (garnish)
• 2 cups sugar
• 4 tsps lemon juice
• 3 tsps lemon juice (limoncello or replace this with)
• 1 tbsp maple syrup (corn)
• lemon zest (garnish optional)

Preparation

Step 1

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.

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.