Lemon Blueberry Bundt Cake
By: Molly Whitcomb
Published: Thursday, December 10, 2009 - 2:11am

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.

About


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