Last week I had a craving for something sweet (actually in the interest of full disclosure - I ALWAYS have a craving for something sweet, I just did something about it this time). I looked around at what we had in the house and we decided to make this cake. The original recipe does not call for blueberries, we had wild blueberries in the freezer and love the combination of the flavours so we added some to see how it would turn out.
This cake was very easy to make, taking little effort in the kitchen (which is always a good thing in my books). It would be great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. If you want a more intense lemony flavour use a whole teaspoon of lemon extract.
Glazed Lemon Blueberry Buttermilk Cake
3 tablespoons grated lemon rind (about 2 lemons)
3 tablespoons fresh lemon juice (about 1 lemon)
1 1/2 cups plus 2 tablespoons granulated sugar, divided
3 cups all-purpose flour (13 1/2 ounces)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 to 1 teaspoon lemon extract
3 large eggs
1 cup low-fat buttermilk
1 cup powdered sugar
1 1/2 tablespoons fresh lemon juice
1 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind (optional)
Preheat oven to 350°.
To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.
If you wish to add the blueberries like we did just mix 1 cup of frozen blueberries with the final amount of flour. Add the flour coated berries to the batter, mix, and follow the recipe as above for the baking.