Thursday, September 11, 2008

Blueberry Cake

2-3/4 c. all purpose flour
1-1/2 t. baking powder
¼ t. baking soda
¼ t. salt
1 cup unsalted butter, room temperature
1-3/4 c. sugar
4 eggs
2 T. lemon juice
1 T. lemon zest
1-1/2 t. vanilla extract
1 c. buttermilk
1-1/4 c. blueberries, tossed with 1 T. flour

1-1/2 c. 10x sugar
6-7 t. lemon juice
1 T. corn syrup
Lemon zest for garnish, optional


Heat oven to 350 degrees. Butter and flour a 12 cup bundt pan.
In a large bowl, whisk together flour, baking power, baking soda, and salt. Set aside.
In another large bowl, beat butter until smooth. Add sugar and beat for 2-3 minutes until fluffy. Beat in eggs, one at a time, beating well after each egg. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries, Spoon into prepared pan.
Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 20 minutes. Run a sharp knife around the edge of the pan. Turn out and cool completely.


In a small bowl, mix together 10x sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let roll down sides. Sprinkle lemon zest over top for garnish.