I first made this recipe when Hurricane Florence was due to hit the Carolinas in 2018 as an offering of sorts to Mother Nature to be nice. Luckily, Florence only knocked down a small tree in my backyard, so I call that a win. The flavors are great for summer, and it's a lovely little breakfast treat.
I also like to make this cake when I have out of town visitors because I think it tastes even better the second or third day - if it lasts that long!
Servings: 8-12
Prep Time: 15 min
Total Time: 1 hr 15 min
INGREDIENTS:
CAKE
2 1/2 cups flour
1/4 tsp baking soda
3/4 tsp baking powder
Pinch of salt
10 Tbsp butter, room temp
1 1/4 cup sugar
1 Tbsp fresh lemon zest (about one lemon)
2 eggs
1 cup buttermilk
Juice of 1 lemon
1 tsp vanilla extract
1 1/3 cup fresh blueberries
GLAZE
1/2 Tbsp butter, melted
1/2 cup powdered sugar
Pinch of salt
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp milk
DIRECTIONS:
1. Preheat oven to 350 degrees and grease a bundt pan.
2. Whisk together flour, baking soda, baking powder, and salt in a medium size bowl. Set aside 1 Tbsp of that flour mixture for later.
3. Beat butter, sugar, and lemon zest in a large bowl until fluffy. Continue mixing, slowly, and add eggs one at a time. I like to use a stand mixer for this if you have one.
4. Combine buttermilk, lemon juice, and vanilla in another smaller bowl.
5. Now for the tricky part. Combine the flour mixture into the butter mixture in three additions, alternating with the buttermilk mixture (begin and end with the flour mixture) until everything is just barely incorporated.
6. Toss blueberries with the reserved flour mixture and gently fold the blueberries into the batter - don't get too crazy or you can over-mix your batter which will leave you with a dense cake.
7. Spoon the batter into the prepared pan and tap the pan on the counter to get rid of any big air bubbles. Bake for 45-50 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes before flipping onto a serving dish. Combine all the ingredients for the glaze and spoon over the cooled cake. Let the glaze set before serving.
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