You may also like
Categories:
Cake all-purpose baking powder salt weight Blueberries lemon all-purpose unsalted butter white sugar eggs vanilla buttermilk powdered sugar lemons unsalted butter milk
Viewed: 40 - Published at: 8 years agoIngredients
- FOR THE CAKE:
- 2-1/2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 12 ounces, weight Blueberries
- 1 whole Lemon, Zested
- 2 Tablespoons All-purpose Flour
- 1 cup Unsalted Butter, Softened
- 2 cups White Sugar
- 3 whole Large Eggs, Room Temperature
- 1 teaspoon Vanilla Extract
- 3/4 cups Buttermilk
- FOR THE ICING:
- 3 cups Powdered Sugar
- 2 whole Lemons, Juiced
- 1 Tablespoon Unsalted Butter, Softened
- 2 teaspoons Milk
Method
- Preheat oven to 350°F. Butter every nook and cranny of a 10-cup bundt pan.
- In a large bowl, combine the 2 1/2 cups flour, baking powder and salt, and set aside.
- In a small bowl, toss blueberries and lemon zest with 2 tablespoons of flour and set aside.
- In the bowl of a stand mixer, combine the butter and sugar and beat until fluffy. Add eggs one at a time, continuing to combine after each addition. Add vanilla extract and blend again.
- Mixing briefly between each addition, add 1/3 of the flour mixture and 1/2 of the buttermilk. Continue this pattern until all flour and buttermilk have been added.
- Gently fold the blueberries into the batter and spread the batter evenly in the buttered bundt pan.
- Bake for 50-60 minutes, or until a sharp knife comes out clean when inserted into the center of the cake. Cool cake in pan on a wire rack for about 30 minutes. Then, flip the cake out of the pan onto a serving tray, gently tap all sides of the pan and remove the cake. Cool cake completely before icing.
- Meanwhile, make the icing. Combine all ingredients in the bowl of a stand mixer. Drizzle icing on the top of the cake and push gently down with a spatula so the icing falls all around.
- Recipe Adapted From: Martha Stewart and Smitten Kitchen
