Ingredients

The following ingredients have 1 Servings
  • 2 1/2 cups all-purpose unbleached flour
  • 1/3 cup finely ground toasted slivered or sliced almonds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon lemon extract
  • 1 Tablespoon finely-grated lemon peel (lemon zest)
  • 1 teaspoon lemon juice (from the zested lemon)
  • 1 cup low-fat buttermilk
  • 1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have a little left over)
  • 2 cups fresh blueberries
  • 5 Tablespoons heavy whipping cream
  • 2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it easier to stir)
  • 2 Tablespoons lemon juice
  • 1 1/2 cups confectioners’ sugar
  • Additional blueberries for garnish

Instruction

  • Preheat oven to 350˚F. Grease and flour a 12-cup Bundt pan.
  • In medium bowl, whisk flour, almonds, baking powder, and salt.
  • In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy (or you can beat by hand).
  • Beat in eggs, 1 at a time, then reduce speed to low, if using a mixer, and beat in lemon extract, lemon zest, and lemon juice.
  • Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined.
  • Beat in lemon curd until just combined. Fold in the blueberries.
  • Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets.
  • Bake, in center of oven, 60 to 65 minutes or until toothpick inserted in center comes out clean.
  • Cool completely on wire rack. 
  • After cake has completely cooled, top with Lemon Curd Glaze.
  • In medium bowl, blend the whipping cream, lemon curd, and lemon juice, blending well.
  • Add confectioner’s’ sugar and blend well.
  • Spoon glaze over cake, let glaze set, top with additional berries, if desired, and serve.
  • There’s plenty of glaze, so you can drizzle some extra glaze from the cake plate onto each slice with a spoon—it tastes great that way!