Lemon Blueberry Bundt Cake

Today is my husband's birthday. Happy Birthday Dear! When I asked him what kind of cake he wanted he said Boston Cream Pie. I had never made one before so I started to look at some recipes. I quickly decided I did not want to make it as it is a sponge cake base. My Daring Baker's fiasco was sponge cake and I am still traumatized plus I think sponge cake is a little boring. I told him to pick something else and he chose something "lemony." I looked around and found this lemon blueberry cake on Recipezaar. I love the combo of lemon and blueberry and knew he would too! The cake came out wonderful. It was very moist with a light buttery base accompanied by the tartness of lemon and then offset with the sweetness of the blueberries. It is so good I may have to have a second piece! This is definitely one for the recipe boxes!

Lemon Blueberry Bundt Cake
Adapted from RecipeZaar

Cake:
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups blueberries, tossed with 1 tablespoon flour

Glaze:
1 1/2 cups confectioner's sugar
8-10 teaspoons lemon juice
1 Tablespoon corn syrup (I omitted this)
lemon zest

Heat oven to 350 degrees. Butter (or use baking spray) a 12-cup bundt pan.

In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.

Bake at 350 degrees for 50 minutes or until a toothpick inserted in center of cake comes out clean. I ended up baking it for about 56 minutes. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.

Glaze: In a small bowl, mix together confectioners' sugar and lemon juice until smooth. I added additional lemon juice to make the glaze a little thinner. I also added lemon zest to the glaze. Drizzle over top of cake and let it roll down the sides. Add additional lemon zest as a garnish if desired.