Last summer I bought a bunch of fresh blueberries from an outlet in Michigan that were so good that this fall I put in an order for some frozen blueberries to have in the freezer this winter. I like to have them on hand for smoothies and muffins, and if there are any left later this winter when I have the time, I want to make some blueberry jam.
The other night my oldest son asked me to make a cake, so I went through my recipes on Pinterest and came across one on Who Needs a Cape’s blog for a lemon blueberry buttermilk cake. I had all the ingredients on hand, so I thought I’d give it a try.
As soon as the cake was cool enough to cut, the kids (and hubby) were into it. They didn’t even wait for me to make the glaze for the cake because it smelled so delicious. The cake lasted all of 10 minutes before there was nothing but crumbs on the plate! I guess that means it was a hit, but next time I’m making them wait until I get the glaze on the cake. Take a peek on her website—you’ll find lots of yummy recipes there.
Lemon Blueberry Buttermilk Cake
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Zest of 1 lemon
1 cup butter, at room temperature
1-3/4 cup sugar
3 eggs, at room temperature
1/2 teaspoon good vanilla
3/4 cup buttermilk
2 tablespoons all-purpose flour
3 cups blueberries (I used frozen)
Glaze:
2 cups powdered sugar
2 to 3 tablespoons milk
1 tablespoon softened butter
Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan.
Combine 2-1/2 cups flour, baking powder, and salt in a medium-sized bowl.
In a large mixing bowl, add the sugar and the lemon zest. Add the butter, and cream mixture on medium speed for about 3 to 5 minutes until thoroughly combined.
Reduce speed to low, and add in the eggs one at a time, mixing for a minute between adding each egg. Scrape down sides of the bowl, and add the vanilla.
Add in some of the flour followed by some of the buttermilk, and mix until combined. Repeat until all flour and buttermilk have been added.
In a separate bowl, combine the 2 tablespoons of flour and the blueberries. Toss to coat berries. Gently fold the blueberries into the cake batter.
Pour the cake batter into the prepared Bundt pan, and smooth out the top of the batter.
Bake at 350 degrees for 55 to 60 minutes (mine took about 65 in my oven), or until it tests done with a toothpick. Cool for 30 minutes on a wire rack, then turn out onto a serving plate. Let cool completely before glazing.
To make the glaze: Whisk together the powdered sugar, milk, and butter. Glaze should be thick, but you can add more milk 1 teaspoon at a time to make it thinner.
Cake can be stored, covered, at room temperature—if yours lasts that long!
Visit Canning and Cooking Iowa Style’s profile on Pinterest.
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