Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the softened Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Lemon Zest, Vanilla Extract, and Lemon Juice.
Alternately add the Dry Ingredients and Buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the Blueberries.
Pour batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Lemon Syrup by combining Lemon Juice and Granulated Sugar in a small saucepan. Heat over medium heat, stirring until sugar is dissolved. Let cool slightly.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack. Poke holes in the cake and drizzle with the Lemon Syrup.
Ingredients
10
2 1/4 cups280 gCake Flour
1 3/4 cups350 gGranulated Sugar
3 1/2 tsp17.5 mLBaking Powder
1/2 tsp2.5 mLSalt
1/2 cup120 mLUnsalted Butter-softened
22Large Eggs
3/4 cup180 mLButtermilk
3 tbsp45 mLLemon Juice
1 tsp5 mLVanilla Extract
1 tbsp15 mLLemon Zest
1 1/2 cups180 gBlueberries
1/4 cup60 mLLemon Juice
1/4 cup50 gGranulated Sugar
Equipment
Bundt pan
Mixing bowls
Whisk
Toothpick
Small saucepan
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the softened Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Lemon Zest, Vanilla Extract, and Lemon Juice.
Alternately add the Dry Ingredients and Buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the Blueberries.
Pour batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Lemon Syrup by combining Lemon Juice and Granulated Sugar in a small saucepan. Heat over medium heat, stirring until sugar is dissolved. Let cool slightly.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack. Poke holes in the cake and drizzle with the Lemon Syrup.
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