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Mother

Lemon Blueberry Cake

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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)

Details

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.

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