Glazed Lemon Blueberry Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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What a great Spring/Summertime dessert! Ingredients:
4 cups flour |
3 tablespoons poppy seeds |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 cups sugar |
2 -4 tablespoons lemon zest |
1 cup butter, room temperature |
4 eggs |
2 teaspoons vanilla extract |
1 1/2 cups buttermilk |
4 tablespoons lemon juice |
1 1/2 cups blueberries (fresh or frozen) |
1 cup powdered sugar |
3 tablespoons lemon juice |
Directions:
1. Pre heat oven to 350 degrees.
2. Grease two loaf pans.
3. In a bowl, combine dry ingredients.
4. In another bowl, mix the lemon zest and sugar until sugar turns yellow.
5. Add the butter to the sugar and mix until fluffy and white, about 3 – 5 minutes.
6. Add the eggs one at a time and mix well after each one.
7. Add the vanilla, lemon juice and buttermilk, and mix well.
8. Add the dry ingredients all at once, and mix well.
9. Fold in the blueberries.
10. Add the batter into the loaf pans, and bake for about 1 hour, or until a toothpick inserted comes out clean.
11. Allow cakes to cool completely before adding the icing.
12. To make the icing, mix the lemon juice and the powdered sugar until combined and smooth.
13. Remove the cakes from their pans, poke holes in the top and brush on the icing.
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