lemon and blueberry cake

                                            lemon and blueberry cake


2 ¾ cup of flour

1 ½ teaspoons of baking powder

¼ teaspoon of baking soda

¼ teaspoon of salt

1 cup of unsalted butter, room temperature

1 ¾ cup of sugar

4 eggs

2 tablespoons of lemon juice

1 tablespoon of lemon zest

1 ½ teaspoons of vanilla extract

1 cup of buttermilk

½ cup sour cream

1 ½ cups of blueberries tossed in 1 tablespoon of flour

1/2 blueberries for garnish

Glaze:

1 ½ cups confectioner’s sugar

7 teaspoons of lemon juice

1 tablespoon of maple syrup (or corn syrup)

Lemon zest for garnish (optional)

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, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.