Who doesn’t love the blueberry/lemon combo? This cake is so delicious and perfect for summertime! It is light, fluffy, moist and filled with flavor from both the lemons and blueberries. I had mine for breakfast with my coffee and loved every minute of it!
One of the ladies from my Bible study has a gorgeous lemon tree and brought us all more lemons than we knew what to do with so I took some and had no clue what to do with them. I decided to make this cake to put those beautiful lemons to use and I am so glad I did!
Inside the Wire:
-In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
-In a stand mixer or electric mixer, with the paddle attachment, cream the butter, sugar and lemon zest together until fluffy.
-Beat in the egg and egg yolk one at a time and vanilla extract until combined.
-Combine the buttermilk, lemon juice and vanilla in a measuring cup with a spout.
-Next, add the flour mixture and the buttermilk alternately to the creamed butter on low to medium speed. Beginning and ending with the flour mixture Repeating until all are incorporated.
-Toss blueberries in 1 tablespoon of flour. Then fold blueberries into the batter gently.
-Grease a bundt cake pan really well and pour batter into it.
-Bake for 50-55 minutes or until toothpick comes out clean.
-Let cake cool completely before inverting.
-In a small bowl whisk together melted butter, confectioners’ sugar, salt, lemon zest, lemon juice, and milk until well combined and no longer has lumps.
-Drizzle glaze over cooled cake and enjoy!
Blueberry Lemon Bundt Cake
Ingredients
Cake:
-2 ½ cups of All-Purpose Flour
-1/2 teaspoon Salt
-3/4 teaspoon Baking Powder
-1/4 teaspoon of Baking Soda
-10 Tablespoons Unsalted Butter, softened
-1 1/4 cups of Sugar
-1 Tablespoon of fresh Lemon Zest
-1 large Egg, room temp.
-1 large Egg Yolk only, room temp.
-1 cup Buttermilk, at room temp
-1 teaspoon Vanilla Extract
-2 Tablespoons fresh Lemon Juice
-1 ½ cups fresh Blueberries
Lemon Glaze:
-1/2 cup Confectioners’ Sugar
-1/2 Tablespoon Unsalted Butter, melted
-1 Tablespoon Lemon Zest
-1 1/2 Tablespoon fresh Lemon Juice
-1 teaspoon Milk
-pinch of Salt
Directions
Preheat the oven to 350 degrees.
Cake:
- In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
- In a stand mixer or electric mixer, with the paddle attachment, cream the butter, sugar and lemon zest together until fluffy.
- Beat in the egg and egg yolk one at a time and vanilla extract until combined.
- Combine the buttermilk, lemon juice and vanilla in a measuring cup with a spout.
- Next, add the flour mixture and the buttermilk alternately to the creamed butter on low to medium speed. Beginning and ending with the flour mixture Repeating until all are incorporated.
- Toss blueberries in 1 tablespoon of flour. Then fold blueberries into the batter gently.
- Grease a bundt cake pan really well and pour batter into it.
- Bake for 50-55 minutes or until toothpick comes out clean.
- Let cake cool completely before inverting.
Glaze:
- In a small bowl whisk together melted butter, confectioners’ sugar, salt, lemon zest, lemon juice, and milk until well combined and no longer has lumps.
- Drizzle glaze over cooled cake and enjoy!
Hard Corps Baker 