Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
- 1/2 cup fresh lemon juice
- 1 1/2 cups fresh blueberries
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Stir in the lemon zest and lemon juice.
- Fold in the blueberries.
- Pour the batter into the prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Fat: 18g
- Protein: 5g
- Carbohydrates: 50g
Dish Characteristics:
- Moist and tender crumb
- Bright and tangy lemon flavor
- Bursting with fresh blueberries
- Perfect for brunch, dessert, or afternoon tea
User Comments:
- "The cake is absolutely divine! The lemon and blueberries complement each other perfectly."
- "I'm not usually a fan of lemon desserts, but this cake changed my mind. It's the right balance of sweet and tart."
- "The cake is so beautiful and elegant. It was a hit at my dinner party."
- "The recipe is easy to follow and the ingredients are readily available. Even novice bakers can impress with this one."
- "I love the versatility of this cake. You can decorate it with lemon glaze, cream cheese frosting, or fresh fruit for a personal touch."
Special Precautions and Tips:
- Make sure to use fresh and ripe blueberries for the best flavor.
- Do not overmix the batter, as this can result in a tough cake.
- If you don't have a bundt pan, you can use a 9x13-inch baking dish. Just adjust the baking time accordingly.
- Serve the cake warm with a scoop of vanilla ice cream or whipped cream for an extra treat.
