Peachy the Magazine August September 2014 | Page 74

Summer’s Bounty
LEMON BLUEBERRY BUNDT CAKE
from Family Circle

2 ¾ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter,
room temperature
1 ¾ cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 ½ teaspoons vanilla
1 cup buttermilk
1 ¼ cups blueberries tossed with
1 tablespoon flour
GLAZE

1 ½ cups confectioners’ sugar
6 to 7 teaspoons lemon juice
1 tablespoon corn syrup
Heat oven to 350 degrees. Butter and
flour a 12-cup bundt pan. In large bowl,
whisk together flour, baking powder,
baking soda and salt. Set aside.
In another bowl, beat butter until
smooth. Add sugar and beat for two
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to three minutes until light and fluffy.
Beat in eggs, one at a time, mixing 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 two minutes. Fold in blueberries.
Spoon into prepared pan.
Bake at 350 degrees for 50 minutes or
until a toothpick inserted in center of
cake comes out clean. Cool for 20 minutes. Turn out and cool completely.
TO GLAZE: In a small bowl mix sugar,

lemon juice and corn syrup until
smooth. Drizzle over top of cake and
let it roll down the sides.