Ingredients and Weight: - 1 3/4 cups (210g) all-purpose flour - 1 teaspoon (5g) baking powder - 1 teaspoon (5g) baking soda - 1/4 teaspoon (1g) salt - 1 cup (2 sticks or 226g) unsalted butter, softened - 1 3/4 cups (350g) granulated sugar - 2 large eggs - 1 teaspoon (5ml) pure vanilla extract - 1 cup (240ml) buttermilk* - 1 1/2 cups (225g) fresh or frozen blueberries - 1/2 cup (120ml) freshly squeezed lemon juice - 2 tablespoons (30g) lemon zest
*To make buttermilk at home, add 1 tablespoon lemon juice to 1 cup milk and let it sit for 5 minutes.
Preparation Time: - 15 minutes
Cooking Time: - 55-60 minutes
Difficulty Level: - Easy (Level 1)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. 4. Add eggs one at a time, then stir in vanilla extract. 5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. 6. Stir in blueberries, lemon juice, and lemon zest. 7. Pour batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. 8. Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information: - Calories: 400 - Total Fat: 20g - Saturated Fat: 12g - Cholesterol: 70mg - Sodium: 180mg - Carbohydrates: 55g - Dietary Fiber: 2g - Sugar: 30g - Protein: 5g
Dish Characteristics: - Soft and moist crumb - Sweet and tart lemon flavor - Bursts of juicy blueberries - Perfect for breakfast, brunch, or dessert
User Comments: - "This cake was absolutely delicious! The lemon and blueberry flavors were perfectly balanced." - "It was so easy to make and I got rave reviews from my family." - "The glaze added a beautiful finishing touch and really made the cake extra special." - "I made this cake for a potluck and it was a huge hit!" - "This is a keeper recipe that I will definitely make again and again."
Special Precautions and Tips: - For a more intense lemon flavor, use 1/4 cup lemon zest. - If you don't have a bundt pan, you can use a 9x13 inch baking pan. The baking time may need to be adjusted slightly. - Allow the cake to cool completely before glazing to prevent the glaze from melting off.