Lemon Blueberry Cake

Lemon Blueberry Cake
Lemon Blueberry Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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)

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. 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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