Kimi Gaines Recipe

BLUEBERRY TEA CAKE WITH LEMON GLAZE

By Kimi Gaines kimijo


LEMON-YUM, BLUEBERRIES-YUMMIER, THIS CALLS FOR A LADIES TEA WITH SOME GOOD LAUGHING GOING ON...SOUNDS LIKE A GREAT GET TOGETHER DESSERT!!


Recipe Rating:
 3 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

2 1/2 c
all purpose flour (plus 1 tsp for blueberries and zest)
2 tsp
baking powder
1 c
butter, room temperature
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1 c
granulated sugar
1 c
light brown sugar
1/4 tsp
salt
4 large
eggs
1 tsp
vanilla extract
1 tsp
lemon extract
1 c
buttermilk
2 c
blueberries (frozen,unthawed)
2 Tbsp
grated lemon zest
2 1/2 tsp
lemon juice (for glaze)
2 c
confectioners' sugar (sifted for glaze)
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Directions Step-By-Step

1
PREHEAT OVEN TO 350F. GENEROUSLY SPRAY NON-STICK SPRAY IN A 12-CUP BUNDT PAN.
2
IN A MEDIUM BOWL, WHISK TOGETHER THE FLOUR AND BAKING POWDER. SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER, BEAT THE BUTTER, SUGARS AND SALT ON MEDIUM-HIGH SPEED UNTIL LIGHT AND FLUFFY, 2-3 MINUTES. ADD EGGS, ONE AT A TIME, BEATING AFTER EACH ADDITION. BEAT IN VANILLA AND LEMON EXTRACT. ON LOW SPEED, ADD THE DRY INGREDIENTS IN 3 BATCHES, ALTERNATING WITH THE BUTTERMILK, AND BEGINNING AND ENDING WITH THE FLOUR. BEAT JUST UNTIL FLOUR IS ABSORBED.
3
IN A BOWL, TOSS THE BLUEBERRIES AND LEMON ZEST WITH THE TSP OF FLOUR, AND FOLD INTO BATTER WITH SPATULA. SCRAPE THE BATTER INTO PAN AND SMOOTH THE TOP. BAKE FOR 1HR 5 MIN OR UNTIL WOOD PICK COMES OUT CLEAN. COOL IN PAN 20 MINUTES AND INVERT ON RACK AND COOL COMPLETELY.
4
GLAZE: IN A SMALL BOWL, WHISK THE LEMON JUICE AND CONFECTIONER'S SUGAR, ADDING SECOND TBSP GRADUALLY, SO THAT THE GLAZE IS JUST LIQUID ENOUGH TO POUR EASILY BUT STILL OPAQUE. SPOON THE GLAZE OVER COOLED CAKE, THEN ALLOW IT TO FIRM COMPLETELY, BOUT 30 MINUTES, BEFORE SERVING.

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