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Glazed Lemon Blueberry Cake

1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
3 cups cake flour
12 teaspoon baking soda
12 teaspoon salt
1 cup buttermilk
2 12 tablespoons fresh lemon zest
2 12 tablespoons fresh lemon juice
1 cup fresh blueberries
12 cup confectioners' sugar
12 cup fresh lemon juice


Preheat oven to 325, center rack. Butter a 10" tube pan. In large mixing bowl, cream butter and sugar on medium speed until light and fluffy; about 3 minutes. Add eggs, one at a time, beating well and scraping down sides of the bowl after each addition. Sift together flour, soda and salt; add to butter mixture in three additions alternating with buttermilk, beginning and ending with dry ingredients. Stir in lemon zest and juice. Gently fold in blueberries. Pour batter in prepared pan smoothing top with a rubber spatula Bake 1 hour and 15 minutes of until a tester inserted in center comes out clean and the cake has begun to pull away from sides of the pan. Transfer pan to a wire rack to cool, about 10 minutes. Meanwhile, whisk together glaze ingredients. Invert cake onto a rack. Prick surface numerous times with a toothpick. Brush glaze over the surface; let cool to room temperature. Store wrapped in plastic up to two days at room temperature.

Source: www.food.com