Monday, August 18, 2008

Lemon Blueberry Bundt Cake


I made this for the baby shower/tea for Sarah, and it was a really big hit.

2 sticks butter (1 cup or 8 ounces)
2 cups sugar
4 eggs
1 teaspoon vanilla extract
zest of 1 lemon

1/2 teaspoon baking soda
1 pound flour
a pinch of salt

1 cup buttermilk (or sour milk or sour cream)

Several handfuls of blueberries, washed and dried

juice of 1 lemon
1/4 cup sugar

Preheat the oven to 350 degrees.
Grease and flour a bundt pan.
In a large mixing bowl, and using a wooden spoon, cream the butter, sugar and eggs.
Stir in the vanilla and the lemon zest
Combine the flour, baking soda, and salt.
Stir in the dry ingredients alternately with the buttermilk, adding them in three additions each.
Spoon 1/3 of the batter into the bundt pan.
Carefully place blueberries on top of the batter.
Carefully spoon on another 1/3 of the batter, and then carefully add more blueberries.
Add the remaining batter.
Bake for about 60 minutes, making sure a toothpick comes out clean.
Let cool for about ten minutes, and then invert to remove the cake, and place on a wire rack to cool.
When cool, mix the lemon juice and sugar, and heat a bit in the microwave to melt the sugar.
Place the cake on a serving plate, and carefully poke little holes in the cake in a symetrical pattern.  Then slowly spoon the lemon syrup over all of the cake until it's all spooned on.

Lemon Blueberry Bundt Cake on Foodista

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