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Blueberry-Lemon Bundt Cake




Source of Recipe


Internet


List of Ingredients




3 1/4 cups plus
3 Tablespoons cake flour
1 Teaspoon baking soda
1 Teaspoon salt
1 Cup unsalted butter -- softened
2 Cups sugar
2 Large lemons -- Zest
3 Large eggs
1 teaspoon lemon extract
1/4 cup buttermilk
2 cups blueberries
Tart Lemon Glaze -- Recipe follows

~TART LEMON GLAZE~
1 lemon -- Zest
1 cup powdered sugar
3 tablespoons fresh lemon juice
1/4 cup butter -- melted
Dash salt


Recipe



Sift 3 1/4 cups flour, baking soda and salt onto sheet of wax paper.
Set aside.
Use mixer to cream butter, sugar and lemon zest until light and fluffy.
Add eggs and lemon extract. Beat until thick and
smooth, 3 minutes. Add sifted flour and buttermilk. Mix well.
Toss blueberries with 3 tablespoons flour to coat. Stir into
batter, using wooden spoon. Batter will be very thick.

Transfer batter to greased and floured 12-cup bundt cake pan.
Bang pan on counter to settle batter. Smooth surface with spatula.

Bake on center oven rack at 350 degrees until wood pick inserted in center comes out clean,
about 55 to 60 minutes.

Remove cake from oven and let cool on rack 10 minutes.

Gently invert cake onto wire rack and remove pan.
Set wire rack on baking sheet to catch glaze drippings.
Brush warm cake with Tart Lemon Glaze,
reapplying glaze as it drips onto baking sheet.
Let cake cool completely. Can be made day ahead.
Store at room temperature, covered airtight.
This cake does not freeze well.

TART LEMON GLAZE
Combine lemon zest and sugar in blender or food processor
and process until zest is finely minced.
Add lemon juice, butter and salt. Blend until smooth.
Set aside at room temperature until ready to use. Makes 1/2 cup.

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NOTES : This is one of those old-fashioned bundt cakes where
one slice is never enough. Luckily, blueberries are available frozen.
They do not need to be thawed before mixing into the batter.
It just may take a little longer for
the cake to bake.