The Best Lemon Blueberry Bundt Cake [EVER!]

A lot of people have asked for the recipe for the bundt cake that I baked for my recipe exchange party, so I figured this would be a good way to let everyone know! Let me start off by saying I am in no way a talented chef/baker; if I can do this, anyone can. Seriously. Piece of cake! ;) [see what I did there?]

Best Lemon Blueberry Bundt Cake

(serves 16)

Ingredients:

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 (I did more... I really like lemon!)
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)

Directions:

1. Heat oven to 350°F Butter a 12-cup bundt pan. [I use olive oil spray. If you spray it right before you add the batter, it makes it so the oil doesn't pool at the bottom.


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


3. 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.


4. 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.


5. 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. [I poured all of the glaze in a ziploc sandwich bag, zipped it up and cut one of the bottom corners off. It works when you don't have a frosting bag thing...(I told you I wasn't a baker.)]

www.food.com for the original recipe