16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 teaspoons grated lemon zest
4 large eggs, at room temperature
2 cups blueberries
2 cups confectioners' sugar
1 tablespoon buttermilk
2 to 4 Tbsp. lemon juice
How to Make It
Preheat oven to 350°F. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.
Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
Make glaze: Mix confectioners' sugar, buttermilk and 2 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.
I've made this cake twice now and each time it has gotten rave reviews! The tart lemon is perfect for the summertime and the fresh blueberries add just the right amount of sweetness! I'll certainly be adding this recipe to the "favorites" list and look forward to serving it for years to come!
This cake was a real disappointment! The texture was very heavy and compact, and the bottom section with the blueberries was beyond the "creamy" texture noted by another reviewer. It was almost as if it didn't rise, though I used fresh baking powder. The taste was nice and lemony, but that didn't compensate for the solid, heavy "cake".