Bright, summery, and delicious! This recipe is from our friend Tux Loerzel of Brooklyn Homemaker!
This recipe is from my Summer 2015 issue!
2½ cups all purpose flour + more for dusting pan and berries
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
½ teaspoon vanilla extract
¾ cup buttermilk
1 lemon, just the juice
2 lemons, just the zest
1¾ cups granulated sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2½ cups blueberries (fresh or frozen)
2½ cups confectioners’ sugar (or more, if desired)
1 lemon, just the juice
½ cup blueberries (fresh or frozen)
- Preheat oven to 350°F.
- Generously butter and flour a 10-cup bundt pan.
- In a medium bowl, whisk or sift flour, baking powder, and salt together and set aside.
- Add lemon juice and vanilla to buttermilk and set aside.
- In the bowl of a stand mixer, mix sugar and lemon zest until well combined.
- Add the softened butter and beat until light and fluffy, about 3–5 minutes.
- With the mixer on a low speed, add your eggs 1 at a time, scraping down the bowl between each addition.
- Alternate 3 additions of flour and 2 additions buttermilk, beginning and ending with flour, scraping the bowl between additions. Do not over-mix.
- Toss the blueberries with about 2 tablespoons of flour to coat, and gently fold them into the cake batter. The batter will be very thick so don’t worry if the berries squish a little.
- Spread batter in the pan and smooth the top.
- Bake for 55–60 minutes, rotating the cake 180° after 30 minutes to make sure it browns evenly. (If using frozen berries, you may need to add 5–10 minutes more.)
- The cake is done as soon as a toothpick comes out clean.
- Set cake pan on a wire rack to cool for 30 minutes, and invert cake onto rack to cool the rest of the way.
- When the cake is completely cool, prepare the glaze.
- Mash the blueberries in the lemon juice with a fork or potato masher.
- Press through a sieve or fine mesh strainer to remove the skins and get the maximum amount of juice.
- Add the confectioners' sugar to the juice and whisk until smooth. Add more sugar if you like a thicker glaze.
- Place cooling rack and cake onto a clean baking sheet to catch any glaze that drips off the sides.
- Pour glaze over cake, letting it trickle and drip down the sides. If desired, collect excess glaze in the baking sheet and pour another coat.
- Let the glaze set for at least 15 minutes before serving. Cake can be stored, covered, at room temperature for 3–4 days.
To prevent sticking, I coat every inch of the pan with softened butter using a pastry brush, and then dust the inside with flour and tap out the excess. Refrigerating your pan while you prepare the cake will help firm the butter for extra insurance.
Made it? Tell us about it–