Tuesday, April 23, 2013

Blueberry Lemon Bundt Cake

This recipe. Is so good. I love lemon anything. In honor of blueberry pie day (April 28th [Also my birthday!]) I decided to make a lemon blueberry bundt cake. With fresh blueberries. Yum.

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or 1 cup margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups fresh blueberries, tossed with
1 tablespoon flour

1. Heat oven to 350°F Butter a 12-cup 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 (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.

4. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.