1 cup butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, room temperature
1 cup blueberries, fresh or frozen
Grated zest and juice from 1 fresh medium lemon
Vanilla glaze, optional (recipe follows)
Preheat oven to 325 degrees. Grease and flour a large Bundt pan. Cream butter; gradually add sugar and beat until well blended. Add eggs, one at a time, beating just until yellow disappears.
Place flour in a large mixing bowl, reserving 1 teaspoon of the flour. Combine flour, soda and salt; add flour mixture to creamed mixture alternately with buttermilk. Stir in vanilla, lemon juice and lemon zest. Coat blueberries with reserved teaspoon of flour and gently fold into batter. Pour batter into prepared pan and bake for one hour or until cake tests done. Cool cake in pan for 10 minutes, then invert onto wire rack to cool completely. Glaze cake, if desired (recipe follows).
1 cup sifted confectioners' sugar
1 teaspoon vanilla extract
Place confectioners' sugar in a medium mixing bowl. Add vanilla and enough warm water (about 2 tablespoons) to make a medium-thick smooth glaze.
Spoon glaze over top of cake, letting it run down sides. Allow glaze to set and harden before cutting cake.
Makes about 1 cup.
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