Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CAKE
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each egg is added. After all eggs are incorporated, scrape down sides with spatula. Mix in vanilla extract, lemon juice, and lemon zest. Add milk and beat until incorporated. Add the flour mixture to the wet ingredients and mix until just combined. Gently, fold in blueberries.
- Grease bundt pan thoroughly with baking spray or melted butter and flour. Pour batter into pan and smooth evenly with spatula. Bake 40 – 60 minutes until light golden brown and tester inserted only has a few moist crumbs. (Mine was 48 minutes without blueberries and 55 minutes with blueberries.) After removing from oven, let sit for 5-10 minutes. Gently, run a knife between the cake and pan around the edge. Place pan upside down on cooling rack or plate and carefully tap on pan to remove cake.
GLAZE
- In a medium bowl, mix sugar and freshly squeezed lemon juice until smooth. Add in melted butter and stir until fully incorporated. If glaze is too thick, you may add a little milk. If it is too thin, add a little more powdered sugar until you reach desired consistency. When cake is completely cooled, drizzle the icing over cake.
STORAGE
- Store well covered cake at room temperature for 3-4 days or freeze for longer storage. If freezing, do so without the glaze.
Notes
CUPCAKES: This can be made into 20-24 cupcakes. Grease or line your cupcake tins. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted comes out with just a few moist crumbs. Then, top with the glaze if desired.
