Ingredients
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2 3/4 cups flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 cup butter or 1 cup margarine
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1 3/4 cups sugar
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4 eggs
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2 tablespoons lemon juice
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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1 cup buttermilk
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1 1/4 cups blueberries, tossed with
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1 tablespoon flour
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1 1/2 cups confectioners' sugar
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8 -10 teaspoons lemon juice
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1 tablespoon corn syrup
Instructions
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.