Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Lemon - Blueberry Cake




Source of Recipe


cleverchef






Recipe Introduction


...serve this at breakfast and mid-afternoon with a tall glass of fresh lemonade topped with mint leaves ....





List of Ingredients



• 2-1/4 cups fresh blueberries
  
• 16 tablespoons (2 sticks) softened butter
  
• 1-1/2 cups granulated sugar
  
• Grated zest and juice of 2 lemon
  
• 3 eggs
  
• 3 cups flour
  
• 1 cup sour cream
  
• 1-1/2 teaspoons baking soda
  
• THE GLAZE
  
• 2 cups confectioners sugar
  
• 1/2 cup fresh lemon juice
  






Instructions



1. Preheat the oven to 350 degrees F. Butter a 10-inch tube pan.
   
2. Spread the blueberries in 1 layer on a sheet pan and freeze for 1 hour. This will keep the berries from sinking to the bottom of the cake.
   
   
3. In a mixing bowl, beat together the butter, sugar, and lemon zest at high speed until light in color. Add the lemon juice, eggs, and 1 cup of the flour. Mix at medium speed until the batter is smooth and well blended. Add the sour cream, another cup of flour, and the baking soda. Mix at low speed until no traces of flour remain.
   
   
4. Combine the frozen blueberries with the remaining cup of flour. Fold this mixture into the batter, which should feel very thick.
   
5. Spoon the dough into the prepared tube pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool for 15 minutes in the pan.
   
   
6. To make the glaze, mix together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let the cake cool completely before removing it from its pan.
   






Final Comments


Servings: 16