Friday, February 25, 2011

Lemon Blueberry Bundt Cake

I am notorious for getting wooed by recipes in magazines. I rip them out and shove them in my poor little overstuffed recipe box, in hopes of trying them all one day. This is one of them... and today is the day!

Prep Time: 15 minutes
Cook Time: 1 hour
Cool Time: 1 hour
Yield: Serves 12
Cost per Serving: $.82

3  cups  all-purpose flour
2  teaspoons  baking powder
1/2  teaspoon  salt
1/2  cup  lemon juice
1  teaspoon  vanilla extract
1/2  cup  buttermilk
16  tablespoons  (2 sticks) unsalted butter, at room temperature
2  cups  sugar
2  teaspoons  grated lemon zest
4  large eggs, at room temperature
2  cups  blueberries
2  cups  confectioners' sugar
1  tablespoon  buttermilk
2  to 4 Tbsp. lemon juice

1. Preheat oven to 350°F. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
2. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
3. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.
4. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
5. Make glaze: Mix confectioners' sugar, buttermilk and 2 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

Thanks AllYou!


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