Lemon Blueberry Bundt or Loaf Cakes
from ButterYum
makes one 10 to 12-cup bundt cake or two 8x4-inch loaf pans
Ingredients
Lemon Blueberry Cake:
2 1/2 cups all purpose flour, plus a little more for dusting the blueberries
2 teaspoons baking soda
1 teaspoon fine salt
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature
3 eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon oil (optional, but it really bumps up the lemon flavor)
zest of 1 lemon
3/4 cup buttermilk
3 cups fresh blueberries
Vanilla Bean Cream Cheese Icing:
3 ounces cream cheese, room temperature
1 teaspoon vanilla bean paste (or pure vanilla extract)
2 teaspoons heavy cream
1 cup confectioners sugar, sifted if lumpy
Directions
Preheat oven to 350F and spray a 10 to 12-cup bundt pan or two 8x4-inch loaf pans with Baker's Joy.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside until needed.
In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter, sugar, eggs, vanilla, lemon oil, and lemon zest for 3 minutes.
Add the flour mixture and buttermilk alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, and 1/3 flour, mixing well after each addition.
Toss blueberries with 2 tablespoons of flour until well coated.
Gently fold blueberries in to the cake batter by hand.
Pour batter into prepared pan(s).
Bake in center of preheated oven for 45-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove cakes from oven and cool for 10 minutes before turning out of pan(s).
Cool cake(s) completely on a cooling rack before icing.
To make icing, place cream cheese, vanilla bean paste, heavy cream, and confectioners sugar in the bowl of a stand mixer fitted with a BeaterBlade attachment; cream until smooth.
Spread icing on top of completely cool cake(s).
adapted from Rustic Fruit Desserts