Recipe for Lemon And Blueberry Cake


  • 2 3/4 cup Flour
  • 1 1/2 tsp Baking powder
  • 1/4 Baking soda
  • 1/4 tsp Salt
  • 1 cup Unsalted butter
  • 1 3/4 cup Sugar
  • 4 Eggs
  • 2 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 1 1/2 tsp Vanilla extract
  • 1 cup Buttermilk
  • 1/2 cup Sour cream
  • 1 1/2 cup Blueberries
  • 1/2 cup for garnishing Blueberries Glaze
  • 1 1/2 cup Confectioner’s sugar
  • 7 tsp Lemon juice
  • 1 tbsp Maple syrup

Cooking Directions

Heat oven to 350. Butter and flour a 12 inch Bundt pan.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

Set aside. In another large bowl, beat butter until smooth.

Add sugar and beat for 2 to 3 minutes until fluffy.

Add eggs, one at a time, and beat well after each addition.

Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.

Beat in flour in 3 additions, alternating with the buttermilk.

Beat for 2 minutes on medium-high.

Fold in blueberries. Spoon into prepared pan.

Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool on a wire rack for 20 minutes.

Run a sharp knife around the edges of the pan. Turn out and cool completely.

For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice and syrup until smooth.

Drizzle over the top of the cake and let it roll down the sides.

Lemon And Blueberry Cake Photos

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