Ingredients
- CAKE:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/3 cup sugar
- 3 large eggs
- Zest of 3 lemons
- 1 heaping cup of blueberries, washed and patted dry
- GLAZE:
- 1 cup powdered sugar
- 1 Tablespoon fresh lemon juice
Preparation
Step 1
Preheat oven to 350 degrees. Grease a 10-inch bundt pan with butter and shake about 2 Tablespoons granulated sugar around inside. Tap out excess.
Sift together the flour, baking powder, baking soda and salt.
In a small bowl, combine the buttermilk, lemon juice and vanilla.
In a large bowl, using an electric mixer on medium speed, beat the butter and oil for one minute. Slowly add the sugar, and then the eggs, one at a time, and continue beating for 5 minutes. Stir in the lemon zest.
With the mixer on the lowest speed, alternate adding the flour mixture and the buttermilk mixture, starting and ending with the flour mixture.
Using a large spatula or spoon, gently fold in the blueberries . Spoon the batter into the bundt pan. Bake for one hour. Cool in the pan for 10 minutes, then invert onto a wire rack. Cool for 30 minutes more.
Meanwhile, prepare the glaze. Combine the powdered sugar and just enough lemon juice (up to one Tablespoon) for a nice spreading consistency. Drizzle the top of the cooled cake with the glaze.