Recipe Details
Ingredients
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2 ½cupsfresh blueberries
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1 ½tablespoonscake flour
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3 ¼cupscake flour
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1teaspoonbaking soda
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1teaspoonsalt
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2cupswhite sugar
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1cupunsalted butter, softened
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2lemons, or more to taste, zested
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3largeeggs
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1teaspoonlemon extract
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¼cupbuttermilk
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1cuppowdered sugar
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1lemon, zested and juiced
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4tablespoonsunsalted butter, melted and cooled
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salt
Cooking Directions
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Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
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Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
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Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
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While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories393 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 11g |
53% |
Cholesterol 73mg |
24% |
Sodium 252mg |
11% |
Total Carbohydrate 61g |
22% |
Dietary Fiber 2g |
6% |
Total Sugars 35g |
|
Protein 4g |
8% |
Vitamin C 13mg |
15% |
Calcium 24mg |
2% |
Iron 3mg |
14% |
Potassium 89mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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