Fresh Lemon and Blueberry Cake, drizzled with a light and flavorful lemon glaze
Course Dessert
Prep Time 15 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Servings 12slices
Author Kate Bro
Ingredients
2.5cupsPamela's Artisan flouror other GF, all purpose blend
2tspbaking powder
1/2tspsalt
1cupunsalted butterroom temperature
2cupssugar
1lemon zest
3eggs
2tsplemon juice
3/4cupbuttermilk
2cupsblueberriesfresh
Instructions
Preheat oven to 350 F
In a medium bowl mix flour, baking powder, and salt. Set aside.
In a large bowl cream butter, sugar, and lemon zest until fluffy, aprrox. 3 minutes.
Next, add eggs one at time, beating about 30 seconds - 1 minute each
Alternate adding buttermilk and dry mixture until blended.
Fold in blueberries with spatula.
Prepare pad: Thoroughly coat with butter {or cooking spray} then lightly dust with extra flour. Tip over bundt pan and tap to remove excess. Add batter evenly around pan.
Bake for 60-70 minutes, until toothpick comes out dry {65 minutes was perfect for me.}
Let cool 15 minutes then invert pan onto plate or tray to remove cake.