Lemon Blueberry Cake
Author: adapted from: The Silver Palate Cookbook
Prep time: 45 mins
Cook time: 65 mins
Total time: 1 hour 50 mins
Ingredients
  • Cake:
  • 1 cup dried blueberries
  • 1 cinnamon stick
  • boiling water to cover blueberries
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 eggs, room temperature
  • 1 cup buttermilk
  • Glaze:
  • 3 cups confectioners sugar
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
Instructions
  1. For the cake:
  2. Preheat oven to 325°. Trace a 10” tube pan on a piece of parchment paper. Cut out the shape of the pan. Grease tube pan with butter and place parchment paper onto the bottom of the pan. Set aside.
  3. Break cinnamon stick in half and place over blueberries. Cover blueberries with boiling water and set aside for 25 minutes. Drain, and cover with paper towel to dry. Set aside.
  4. Whisk flour, baking soda and salt together in a bowl and set aside.
  5. Place butter and sugar together in a large mixing bowl. Beat until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add eggs one at a time.
  6. Blend in one-half of the dry ingredients followed by the buttermilk, lemon zest and juice. Add remaining dry ingredients. Remove cinnamon stick pieces and mix in blueberries.
  7. Transfer batter to prepared pan. Bake on middle rack of a 325° oven for 65 minutes.
  8. Remove from oven and cool for 10 minutes. Prepare glaze while cake is cooling.
  9. For the glaze:
  10. Combine confectioners sugar, lemon zest and lemon juice in a medium size bowl. Stir vigorously until smooth. Transfer to glass measuring cup.
  11. After 10 minutes, cover pan with cooling rack, turn upside down and remove pan. Peel off parchment paper, cover with another cooling rack and turn cake over.
  12. Drizzle glaze over warm cake. Cool completely before transferring to serving plate.
  13. Betsy's tidbit:
  14. For easy cleanup, place wax paper under cooling rack before drizzling glaze over the cake.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-blueberry-cake