Blueberry Bundt Cake

From Genius Kitchen

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

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

GLAZE

1 1⁄2 cups confectioners' sugar

8 -10 teaspoons lemon juice

1 tablespoon corn syrup

lemon zest (to garnish)

·         Heat oven to 350°F Butter a 12-cup bundt pan.

·         In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

·         In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating 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 2 minutes. Fold in blueberries. Spoon into prepared pan.

·         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. Run a sharp knife around edges of the pan. Turn out and cool completely.

·         Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.