Blueberry Lemon Cake
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter or 1 cup margarine (113g if it is butter)
- 1 3/4 cups sugar
- 4 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/4 cups blueberries, tossed with
- 1 tablespoon flour
This is originally a Bundt Cake recipe but I am using a daisy shaped Silicon cake tin. Even though it is Silicone I still like to grease it. I had been greasing and flouring but then I bought a bottle of Cake release. I use a small amount of that and brush it on with a pastry brush. It works really well, even for more complicated cake tins.
Heat oven to 350°F. For other UK bakes like me, that's just under 180C.
The recipe says to beat the butter until soft and smooth, I softened it in the microwave instead. Then beat it with the sugar in my stand mixer.
Once that is mixed and nice and smooth, add the eggs, one at a time, beating thoroughly between each.
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.
Because my cake pan wasn't as big as the one called for in this recipe I was also able to make 6 muffin sized cupcakes.
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.
When using a silicon pan, it is much better to actually leave it in the pan until completely cooled. However, with using the cake release I find I can turn them out while still a little warm.
There is a glaze to go with the cake in the recipe, but I didn't use that. I just sprinkled the cake with icing sugar.
You'll have to excuse the Christmas cake board, it was the only one I had in my cupboard the right size. Must remember to pick up some more.
I hope you try this out it was so yummy, we finished it off for breakfast this morning.
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