Lemons? Blueberries? What’s not to like! This cake combines both those ingredients to make this my new favorite ‘go to’ cake for breakfast or dessert. It also contains buttermilk to bring out the flavor of the cake. But who has buttermilk in the frig? Not me. The same goes for lemons as I do not keep them regularly in my pantry. No problem. For this recipe there are simple substitutions listed below.
This cake is scrumptious all by itself but the lemon and blueberries make it more flavorful. It is easy to make so no need to save for house guests. It does double-duty as a tasty breakfast cake to accompany morning coffee. (I like to warm a slice in the microwave for 15 seconds and add a pad of butter which enhances the buttery lemon taste), and as an elegant dessert for any dinner party. Drizzle chocolate sauce on a pretty dish, place a slice of cake, add a scoop of vanilla ice cream and while you have the chocolate sauce in hand, drizzle some over the cake and ice cream. Now wait for the oohs and aahs!
2½ cups Flour, plus 2 tbsp
2 tsp Baking Powder
1 tsp Salt
1 cup Butter, softened
1-3/4 cups Sugar
Zest of one Lemon (or 2 Tbsp lemon Juice)
½ tsp Vanilla
3/4 cup Buttermilk*
2 cups Blueberries
*Buttermilk Substitute: Add 3/4 tbsp vinegar or lemon juice to 3/4 cup of milk.
Grease and flour bundt pan.
Toss Blueberries in 2 tbsp of flour. Set aside.
In a separate bowl mix Flour, Baking Powder and Salt. Set aside.
Cream Butter, Sugar and Lemon. Add Eggs one at a time.
Add dry ingredients alternatively with the Vanilla and Buttermilk. Gently fold in Blueberries.
Bake at 350 degrees for 55 to 60 min.
[This is a variation of the Blueberry Buttermilk Bundt Cake Recipe at Food Network]
Lemon Glaze (optional)
1¾ cups Confectioner’s Sugar
2 tbsp Milk
1 tbsp Lemon Juice
Whisk ingredients together until smooth.
[This is a variation of the Lemon Glaze recipe at Martha Stewart]
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