1× Recipe
Ingredients
Tap to tick offDough
- 2 Cups All Purpose Flour
- 1 Cup White Sugar
- 2 Tsp Baking Powder
- 1 Tsp Fine Salt
- 1½ Tsp Lemon Zest
- ½ Cups Butter
softened - 1 Cup Milk
- 2 Eggs
slightly beaten - 1 Tsp Vanilla Extract
Fillings & Topping
- 2 Cups Blueberries
frozen or fresh - ½ Cups Icing Sugar
- 2 Tbsp Lemon Juice
fresh or bottled
Method
1
Preheat oven to 375ºF. Generously grease and flour a bundt pan.
In a large bowl
- 2 Cups All Purpose Flour
- 1 Cup White Sugar
- 2 Tsp Baking Powder
- 1 Tsp Fine Salt
- 1½ Tsp Lemon Zest
- ½ Cups Butter
softened - 1 Cup Milk
- 2 Eggs
slightly beaten - 1 Tsp Vanilla Extract
2
Combine the dry ingredients and cut in the butter. By hand, mix in the remaining ingredients, except the blueberries.
Assemble
- 2 Cups Blueberries
frozen or fresh
3
Empty 2/3 of the batter into the greased bundt pan. Sprinkle the blueberries on top. Carefully smooth the remaining 1/3 of batter over the blueberries.
4
Bake for 45 min. or until the cake tester comes out clean. Cool on a wire rack for 10 min, then carefully invert the cake onto a serving plate.
In a small bowl
- ½ Cups Icing Sugar
- 2 Tbsp Lemon Juice
fresh or bottled
5
Mix the icing sugar and enough lemon juice to form a thick glaze. Pour this over the cooled cake and serve.