Lemon Cake

Well, Punxsutawney Phil was way off. It’s the week before Easter and some of you are buried in snow! Maybe spring just needs our help this year. To welcome this joyful season, we’ve made a zesty sweet lemon blueberry cake. This cake is the perfect centerpiece for your Easter brunch, and is delicious after dinner served with vanilla ice cream. Tart lemon paired with fresh blueberries and sweet icing will surely melt the snow and remind you that spring is truly here.

Lemon Blueberry Cake
Adapted from: Martha Stewart and Smitten Kitchen
Prep Time: 20 minutes  Cook Time: 60 minutes

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
1 lemon, zested
3 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
12 oz. blueberries

For the Icing:

5 cups powdered sugar
1 1/2 medium lemons, juiced
1 tablespoon unsalted butter, softened
2 teaspoons milk
1 teaspoon vanilla extract

Preparation:

Preheat oven to 350°. Butter every nook and cranny of a 10 cup bundt pan.

In a large bowl, combine the flour, baking powder, salt, and set aside.

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In a small bowl, toss blueberries and lemon zest with 2 tablespoons of flour and set aside.

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In the bowl of a stand mixer, combine the butter and sugar and beat until fluffy. Add eggs one at a time, continuing to combine after each addition. Add vanilla extract and blend again.

Mixing briefly between each addition, add 1/3 of the flour mixture and 1/2 of the buttermilk. Continue this pattern until all flour and buttermilk have been added.

Gently fold the blueberries into the batter and spread the batter evenly in the buttered bundt pan.

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Bake for 50-60 minutes, or until a sharp knife comes out clean when inserted into cake. Cool cake in pan on a wire rack for about 30 minutes. Then, flip the cake on a serving tray, gently tap all sides of the pan and remove it. Cool cake completely.

Meanwhile, make the icing. Combine all ingredients in the bowl of a stand mixer. If you want a thicker icing, add more powdered sugar. Be sure to test to make sure you like the amount of lemon juice before icing the cake. Using a spatula, ice the cake and push gently down so the icing falls all around.

Serves 12