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Lemon Blueberry Bundt Cake
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Brief Description
Lemon bundt cake with fresh blueberries, topped with a lemon glaze.
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Main Ingredient
flour
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Category: Cakes
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 27, 2015
Number of Servings:
Ingredients:
- 3 cups - all-purpose flour
- 2 teaspoons - baking powder
- 1 teaspoons - baking soda
- 1/4 teaspoons - salt
- 1 cups - low-fat buttermilk
- 1/4 cups - fresh lemon juice
- 1 teaspoons - vanilla extract
- 1/3 cups - unsalted butter softened
- 1/4 cups - canola oil
- 1 1/3 cups - sugar
- 3 - large eggs
- - zest of 3 lemons
- 1 cups - (heaping) blueberries washed and patted dry
- 1 cups - powdered sugar
- 1 tablespoons - fresh lemon juice
Directions:
1. Preheat oven to 350° F. Grease a 10-inch Bundt pan with butter and shake about 2 tablespoons of sugar around the inside. Tap out excess.
2. Sift together the flour, baking powder, baking soda and salt.
3. In a small bowl combine the buttermilk, lemon juice and vanilla.
4. In a large bowl, using an electric mixer on medium speed, beat the butter and oil for 1 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.
5. Using a large spatula or spoon, gently fold in the blueberries. Spoon the batter into the Bundt pan.
6. Bake for 1 hour. Cool in the pan for 10 minutes, then invert onto a wire rack. Cool for 15 minutes.
7. Meanwhile, prepare the glaze. Combine powdered sugar and just enough lemon juice (up to 1 tablespoon) for a nice spreading consistency. Drizzle the top of the cooled cake with the glaze.
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