Blueberry Lemon Cake

There is nothing spells summer time like the combined taste of fresh blueberry and lemon. It gets even better when you infuse such a flavor in pastry baking and garnishing. This blueberry lemon cake is incredibly delicious, affordable and easy to make. The recipe calls for:

Ingredients:

Cake Batter:

• 3 Cups of all-purpose flour.
• 2 Cups of granulated sugar.
• 1 Cup of softened unsalted butter (16 tbsp or 2 sticks of butter).
• 1/2 Cup of buttermilk.
• 1/2 Cup of lemon juice.
• 4 large eggs (room temperature).
• 2 Cups of fresh blueberries. (if not available, you use frozen blueberries as a substitute).
• 2 tsp of baking powder.
• 1/2 tsp of salt.
• 1 tsp of pure vanilla extract.
• 1 tsp of grated lemon zest.

 Garnish:

• 2 Cups of confectioners sugar.
• 2 tbsp of lemon juice (add extra if needed).
• 1 tbsp of buttermilk.
• Fresh blueberries fruit.

 Directions:

1. Heat oven to 350 F.
2. Butter 12 cup cake bundt pan. Evenly coat pan with few tablespoons of flour. Tap out excess if any, then set aside.
3. In a large bowl, combine 3 cups of sifted flour, 2 tsp of baking powder and 1/2 tsp of salt. In a small bowl, combine 1/2 cup of buttermilk, 1/2 cup of lemon juice and 1 tsp of pure vanilla extract.
4. In another large bowl of an electric mixer, put 1 cup of softened unsalted butter, 2 cups of sugar, 1 tsp of grated lemon zest and beat in until it becomes light and fluffy.
5. Add one egg at a time to the butter mixture, and beat in thoroughly after each addition.
6. Add 1/4 of the flour mixture you have prepared earlier to the batter, followed by 1/4 of the buttermilk mixture and mix in till combined. Repeat the same process with the remaining dry and liquid mixtures until the cake batter gets well incorporated.
7. Add 2 cups of fresh blueberries to the cake batter and fold in gently.
8. Pour the cake batter evenly in prepared bundt pan, and bake for about an hour or till the tooth pick tester comes out clean right from the center of cake.
9. Once done, place cake pan on a wire rack and let cool for about 10 minutes, then gently remove cake from pan.
10. To make the sugar icing, put 2 cups of confectioners sugar, 2 tsp of lemon juice and 1 tbsp of buttermilk in a bowl and stir till it becomes smooth. The icing should be pourable. If not, add extra teaspoons of lemon juice (1 tsp at a time) until it reaches the consistency you prefer.
11. Pour 1/2 of sugar icing on warm blueberry cake and let cool for about an 1 hour.
12. Once cooled, drizzle the remaining sugar icing on top of cake and down sides. Garnish with fresh blueberry fruit and serve.