Best Lemon Blueberry Bundt Cake
flour, sugar, buttermilk, butter, blueberries, eggs, lemon juice, corn syrup, lemon zest, baking powder, vanilla, baking soda
Ingredients
2 3/4 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup butter or 1 cup margarine 1 3/4 cups sugar 4 eggs 2 tablespoons lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 1 cup buttermilk 1 1/4 cups blueberries, tossed with 1 tablespoon flour Glaze1 1/2 cups confectioners' sugar 8 -10 teaspoons lemon juice 1 tablespoon corn syrup Lemon zest (to garnish)
Directions for Best Lemon Blueberry Bundt Cake Recipe
Heat oven to 350°F Butter a 12-cup bundt pan. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely. Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
Read the full directions on Food.com
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