Tuesday, November 12, 2013

Blueberry Bundt Cake


First, I have to take a moment to note today's special date...
Have you noticed it was 11-12-13 today?
What a great birth-date that would be!

My daughter made this spectacular cake today. {I grated the lemon rind for her :)}
Blueberry Bundt Cake
  • 2 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cupbutter or 1 cup margarine
  • 1 3/4 cupssugar
  • 4 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cupsblueberries, tossed with
  • 2 tablespoon flour
 Glaze
  • 1 cup confectioners' sugar
  • 7-9 teaspoons lemon juice
  • 1 tablespoon corn syrup
  • lemon zest (to garnish)

Directions:
Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with sour cream. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.

Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides
~~~♥~~~


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