veranellies: tasty tuesday vol 8 - Lemon Blueberry Bundt Cake

Lemon Blueberry Buttermilk Bundt Cake
(adapted from The Sweet Life)

Ingredients:
Cake:
-2 sticks unsalted butter, at room temperature
-1 3/4 cups sugar
-2 2/3 cup all-purpose flour
-1/2 tsp baking soda
-1/4 tsp salt
-1 1/4 cups buttermilk
-1 tbsp lemon zest
-4 tbsp lemon juice
-4 large eggs, at room temperature
**2 Cups blueberries

Icing:
-3/4 cup confectioners' sugar
-1 tbs lemon juice
-1 tbsp water

Directions:
1. Preheat oven to 350F. Generously grease and flour a bundt cake and set aside.
2. Beat butter with sugar for 5 minutes, until smooth and lightly-colored. In a separate bowl, sift the flour, baking soda, and salt. Set aside. In a small third bowl, mix buttermilk with 4 tbsp of lemon juice and the lemon zest.
3. One at a time, add the eggs to the butter sugar mixture, beating after each addition. Alternate adding the dry ingredients with the wet ingredients, beating just until combined
**I added 2 cups blueberries at this point**

4. Pour the batter into the prepared pan.

Bake for 65-75 minutes, until an inserted toothpick comes out clean. Remove the cake from the oven and place pan on a wire rack until cool to the touch. Run a knife around the edges and flip cake over onto wire rack to cool completely.

5. Whisk together remaining 1 tbsp of lemon juice with 1 tbsp of water and 3/4 cup confectioners' sugar. Add an additional tbsp of water or a bit more confectioners' sugar to get mixture to desired texture. Pour glaze over cake. Slice cake and serve at room temperature.
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I've been talking and thinking about making a bundt cake for a few weeks now. I had some remaining buttermilk left my fridge so I did a hunt for "buttermilk" and found a couple different recipes for bundt cakes.

There is just something so good about the combination of lemons and blueberries so I had to add some. For those of you wondering, I only have enough left for one more blueberry pie until blueberry season again this year! I'll be sad when I use the last of them. But can't wait to go picking again this summer. Nothing better than being able to bake with fresh blueberries!

Make sure to completely cover the inside of your bundt pan! I use vegetable shortening and then coat it with flour. Nothing worse then taking all the time to make something yummy, only to have it stick inside the pan!