Blueberry Cake with Limoncello Glaze

By TrayH

This is one of my most requested cakes. It's a lovely combination of lemon and blueberries. It is fresh, light and moist. Don't skip the glaze! The limoncello in the glaze gives it a wonderful zing. Enjoy!

Ingredients

• For the Glaze:
• 2 3/4 cup of flour
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup of unsalted butter, room temperature
• 1 3/4 cup of sugar
• 4 eggs
• 2 tablespoons of lemon juice
• 1 tablespoon of lemon zest
• 1 1/2 teaspoons of vanilla extract
• 1 cup of buttermilk
• 1/2 cup sour cream
• 1 1/2 cups of blueberries tossed in 1 tablespoon of flour
• 1/2 blueberries for garnish
• 1 1/2 cups confectioner’s sugar
• 4 teaspoons of lemon juice
• 3 teaspoons of limoncello
• 1 tablespoon of maple syrup (or corn syrup)
• Lemon zest for garnish (optional)

Preparation

Step 1

1. Heat oven to 350. Butter and flour a 12 inch bundt pan.

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.