Glazed Lemon Blueberry Cake
"Another recipe sent from Aunty Flo"
- Ready In:
- 1800hrs 20mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 3 cups cake flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 2 1⁄2 tablespoons fresh lemon zest
- 2 1⁄2 tablespoons fresh lemon juice
- 1 cup fresh blueberries
-
Glaze
- 1⁄2 cup confectioners' sugar
- 1⁄2 cup fresh lemon juice
directions
- Preheat oven to 325°, center rack.
- Butter a 10" tube pan.
- In large mixing bowl, cream butter and sugar on medium speed until light and fluffy; about 3 minutes.
- Add eggs, one at a time, beating well and scraping down sides of the bowl after each addition.
- Sift together flour, soda and salt; add to butter mixture in three additions alternating with buttermilk, beginning and ending with dry ingredients.
- Stir in lemon zest and juice.
- Gently fold in blueberries.
- Pour batter in prepared pan smoothing top with a rubber spatula
- Bake 1 hour and 15 minutes of until a tester inserted in center comes out clean and the cake has begun to pull away from sides of the pan. Transfer pan to a wire rack to cool, about 10 minutes.
- Meanwhile, whisk together glaze ingredients.
- Invert cake onto a rack. Prick surface numerous times with a toothpick.
- Brush glaze over the surface; let cool to room temperature.
- Store wrapped in plastic up to two days at room temperature.
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RECIPE SUBMITTED BY
LizAnn
Roseville
I'm a self-love coach who happens to love food. I cook almost daily for my husband of over 30 years and special needs daughter. I rarely follow a recipe exactly. I tweak them to my own taste. I have a few recipes that are uniquely my own.
