Blueberry Bundt® Cake

Ingredients

Cake:

• 2 ½ cups unique blueberries

• 1 ½ tablespoons cake flour

• 3 ¼ cups cake flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cups white sugar

• 1 cup unsalted butter, softened

• 2 lemons, or more to model, zested

• 3 fleshy eggs

• 1 teaspoon lemon extract

• ¼ cup buttermilk

Glaze:

• 1 cup powdered sugar

• 1 lemon, zested and juiced

• 4 tablespoons unsalted butter, melted and cooled

• salt

1. Region a rack in the guts of the oven and preheat the oven to 350 levels F (175 levels C). Grease and flour a fluted tube pan (similar to Bundt).

2. Region blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss unless berries are fully coated. Sift together 3 1/4 cups flour, baking soda, and salt right into a separate bowl.

3. Mix sugar, softened butter, and lemon zest in a fleshy bowl; beat with an electric mixer unless light and fluffy. Add eggs, 1 at a time, and lemon extract, beating neatly after each and every addition unless soft. Add flour mixture and buttermilk; mix unless neatly mixed. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.

4. Bake in the preheated oven unless a toothpick inserted into the guts comes out desirable, 50 to 60 minutes. Chilly on a wire rack for 10 minutes. Breeze a desk knife spherical the perimeters to loosen. Invert moderately onto a serving plate or cooling rack.

5. While cake is cooling, combine powdered sugar and lemon zest in the bowl of a meals processor; course of unless zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and mix unless soft. Note glaze to the warmth cake with a pastry brush. Allow to wintry forward of cutting.

Diet Facts (per serving)