Ingredients

The following ingredients have 1 Servings
  • 2 3/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp table salt
  • 1 cup butter (softened just to room temp)
  • 1 3/4 cups granulated sugar
  • 4 large eggs (room temp)
  • 4 TB freshly squeezed lemon juice
  • zest from 2 lemons
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups fresh blueberries (towel dried and tossed with 1 TB flour)
  • 1 cup powdered sugar
  • 2 TB freshly squeezed lemon juice
  • zest of 1 lemon

Instruction

  • Preheat oven to 350F, with rack on lower middle position. Grease and flour a large bundt pan. Set aside.
  • In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
  • In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
  • Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated - do not overmix. Gently fold in blueberries. Pour into prepared pan.
  • Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
  • Cool on wire rack for 20 minutes. Run a thin and sharp knife around all edges to loosen cake. Turn out and cool completely.
  • To make the glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it to seep into cake.
  • Leftovers can be kept at room temp in airtight container.