a cream sauce with thyme and chicken breasts. Over wide egg noodles or bow tie pasta, as desired. Red wine is called for in the recipe, but white wine can also be used; both are OK.
| Prep Time: | 35 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 16 |
| Yield: | 1 cake |
Ingredients
- 2 ½ cups fresh blueberries
- 1 ½ tablespoons cake flour
- 3 ¼ cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 2 lemons, or more to taste, zested
- 3 large eggs
- 1 teaspoon lemon extract
- ¼ cup buttermilk
- 1 cup powdered sugar
- 1 lemon, zested and juiced
- 4 tablespoons unsalted butter, melted and cooled
- salt
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
- Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
- Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 11 g |
| Sodium | 252 mg |
| Sugars | 35 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
No elbow grease as far as I’m concerned. This recipe was a piece of cake!
I followed the recipe exactly (which I always do the first time I bake something), and the cake was way too sweet. If I try it again, I’ll probably cut the sugar in half.
Loved the receipe, made for my son’s birthday!
Wonderful blueberry lemon cake. It was very fresh and had a lovely texture. I did not have any lemon extract on hand so I substituted vanilla and only I had half the cake flour needed so had to use half all-purpose and it still turned out delicious. I was searching for a perfect blueberry lemon Bundt cake and happy to say I found it on the first try. Thank you!!
This took some extra elbow work, but the flavor of this cake shows it. I followed the directions to a T and make sure you allow 30 minutes or more to get this cake in the oven after zesting and sifting. The glaze gave a nice crunch to the outside! 5 stars! You can’t go wrong