Lemon Blueberry Bundt Cake


Photo: Molly Whitcomb
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Ingredients

2 sticks butter (8 ounces)
2 cups sugar
4 eggs
1 teaspoon vanilla extract
zest of 1 lemon
1/2 teaspoon baking soda
1 pound flour (about 3 ½ cups)
a pinch of salt
1 cup buttermilk (or sour milk or sour cream)
Several handfuls of blueberries, washed and dried
juice of 1 lemon
1/4 cup sugar

Preparation

1
Preheat the oven to 350 degrees.
2
Grease and flour a bundt pan.
3
In a large mixing bowl, and using a wooden spoon, cream the butter, sugar and eggs.
4
Stir in the vanilla and the lemon zest
5
Combine the flour, baking soda, and salt.
6
Stir in the dry ingredients alternately with the buttermilk, adding them in three additions each.
7
Spoon 1/3 of the batter into the bundt pan.
8
Carefully place blueberries on top of the batter.
9
Carefully spoon on another 1/3 of the batter, and then carefully add more blueberries.
10
Add the remaining batter.
11
Bake for about 60 minutes, making sure a toothpick comes out clean.
12
Let cool for about ten minutes, and then invert to remove the cake, and place on a wire rack to cool.
13
When cool, mix the lemon juice and sugar, and heat a bit in the microwave to melt the sugar.
14
Place the cake on a serving plate, and carefully poke little holes in the cake in a symetrical pattern. Then slowly spoon the lemon syrup over all of the cake until it's all spooned on. Or to make things easier use a pastry brush to apply the juice.

Tools

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About

I made this for the baby shower/tea for my daughter Sarah, and it was a really big hit.

Yield:

5.0

Added:

Thursday, December 10, 2009 - 2:11am

Creator:

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