When Life Hands You Lemons... Make a Bundt Cake!

Hey y'all! I made another bundt cake for no reason at all. It turned out awesome so I felt like it was my civic duty to share the recipe. If you like a super moist cake this is definitely for you.

Lemon Blueberry Bundt

 

2/3 cups butter, softened (10 Tablespoons)
2 cups white sugar

2 lemon, juiced (about 6 Tablespoons)

4 eggs, room temperature

3 cups all-purpose flour

2 teaspoon baking powder

1 cup milk (or buttermilk + 1/2 teaspoon baking soda)

1 teaspoon salt

4 tablespoons lemon zest
2 cups blueberries

Icing
2-3 Tablespoons water
1 cup powdered sugar

1/4 teaspoon lemon extract

1/8 teaspoon almond extract

Preheat oven to 350 degrees F. Grease (and flour if you so choose) a bundt pan. In a medium bowl, mix flour, baking powder and salt together and set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Mix in the lemon juice. Add the flour mixture, alternating with the milk, being careful not to overmix. Use buttermilk if you want a super moist cake... some might say this makes the cake too moist but I didn't mind it. Fold in the lemon zest and blueberries. Pour into the prepared  bunt pan.

Bake for about 55 minutes, or until a toothpick inserted into the cake comes out clean.

For the glaze, whisk together the powdered sugar, water and extracts. Drizzle over the completely cooled cake. I noticed that it looked like there was more glaze pooling around the bottom of the cake than there was actually on it. Next time I might try putting the cake on a wire cooling rack ontop of a cookie sheet, drizzle, and then collect the drippings and drizzle again..... or using less water in my glaze.