Lemon Blueberry Cake
Ingredients:
2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 large eggs
3 tablespoons lemon juice, about 2 large lemons
2 tablespoons lemon zest, about 2 large lemons
1 teaspoon vanilla
1 cup sour cream
3 cups of blueberries mixed with 2 tablespoons of flour.
NOTE: You can use frozen, but skip mixing frozen berries with flour
Icing
1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cup lemon juice
pinch salt
1 tablespoon lemon zest
Directions:
Preheat the oven to 350 degrees.
Grease and flour a bundt pan.
Mix together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar on medium-high for about 3 minutes.
Add your eggs 1 at a time, beating after each addition.
Continue beating, adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
Gently fold in the blueberries.
Spread the batter into the prepared bundt pan.
Bake for 60 minutes, check for doneness. If a knife inserted in the center doesn't come back clean, return the cake to the oven for an additional 10-15 minutes. (Note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning.)
IMPORTANT, there have been several that when baking this said they needed an additional 20 minutes. Because that seems to be a very small percentage I don't want to change the baking time and risk the others having theirs overdone. Please be mindful that you may need to add baking time.
Icing
Beat the powdered sugar, lemon juice, salt, and zest together.
Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
Let it cool a bit until the desired consistency for pouring.
Pour over your cake, let it cool.
From Nellie Bellie
Comments
Post a Comment