Dragon's Blueberry Lemon Cake

Name: Dragon's Blueberry Lemon Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 1 cake
Ingredients: 2 3/4 cups flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, room temperature; 1 3/4 cups sugar; 4 eggs; 3 tablespoons lemon juice; 2 tablespoons lemon zest; 1 1/2 teaspoons vanilla extract; 1 cup buttermilk; 1/2 cup sour cream; 2 cups blueberries (tossed in 1 tablespoon flour); 1 tablespoon flour; blueberries (to garnish); 2 cups confectioners' sugar; 4 teaspoons lemon juice; 3 teaspoons limoncello (or replace this with 3 teaspoons of lemon juice); 1 tablespoon maple syrup (or corn syrup); lemon zest (to garnish) (optional)

Submitted by Lisa in Acworth, GA

"Fantastic cake! Rave reviews all around. Moist, dense and great lemon flavor. Inspired by a cake posted on thedragonskitchen.com --- with a few changes to suit my love for lemons and fresh blueberries!"

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Ready In:: 1hr 20mins
Ingredients:: 20
Yields:: 1 cake

ingredients

2 ³⁄₄ cups flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon baking soda
¹⁄₄ teaspoon salt
1 cup unsalted butter, room temperature
1 ³⁄₄ cups sugar
4 eggs
3 tablespoons lemon juice
2 tablespoons lemon zest
1 ¹⁄₂ teaspoons vanilla extract
1 cup buttermilk
¹⁄₂ cup sour cream
2 cups blueberries (tossed in 1 tablespoon flour)
1 tablespoon flour
blueberries (to garnish)
For the Glaze
2 cups confectioners' sugar
4 teaspoons lemon juice
3 teaspoons limoncello (or replace this with 3 teaspoons of lemon juice)
1 tablespoon maple syrup (or corn syrup)
lemon zest (to garnish) (optional)

directions

Heat oven to 350. Butter and flour a 12 inch bundt pan. Be sure to really get in the grooves of the pan so it will come out easily.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
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.
Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.
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.
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.

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RECIPE SUBMITTED BY

Lisa in Acworth, GA

Acworth, GA

I have grown up with a love for cooking, thanks to my first generation Italian grandmother and mother! <br>I live in Acworth, GA - about 30 miles north of Atlanta in a lovely golf community. I work part-time, from home now that I have have 2 small children, Trey & Isabella. I work as a Client Services Consultant for a human resources consulting firm in Atlanta.

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