Ingredients
Scale
- 1 1/4 cup unsalted butter, room temperature
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 2 egg yolks, room temperature
- 3 eggs, room temperature
- 2/3 cup milk, room temperature
- 1/2 tsp vanilla
- 1 tsp lemon extract
- 1/2 cup blueberries
- 1 Tbsp flour
For the Glaze:
- 2 TB unsalted butter
- 1 1/2 c. confectioners sugar
- 3 TB lemon juice
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 12 cup bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for at least 2 minutes, until light and fluffy.
- In a separate small bowl, whisk together the flour, baking powder and salt.
- Add the egg yolks to the mixer and beat until just combined
- Add in the eggs one at a time, mixing for at least 20 seconds after each.
- On the lowest setting, add half of the flour mixture to the mixer a spoonful at a time.
- Pour the milk in a slow steady stream.
- Add the rest of the flour a spoonful at a time.
- Pour in the vanilla and lemon extract and mix until just combined.
- Rinse the blueberries and toss to coat in the Tbsp of flour. Shake off any excess and fold into the cake batter.
- Pour into prepared bundt pan and tap to free any trapped air.
- Bake for 45-55 minutes, until a toothpick or cake tester comes out mostly clean.
- Let cool at least 20 minutes in the pan before gently inverting on a plate or cake stand.
- To glaze, melt the butter in a small bowl.
- Stir together with the confectioner’s sugar and lemon juice.
- Spoon over the cake while it is still warm so that it can slowly drip over the sides.
- Store lightly covered for up to 3 days.
Notes
tools
- 12 cup bundt pan
- stand mixer with paddle attachment
- toothpicks or cake tester
- plate or cake stand
- microwave safe bowl
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
- Diet: Vegetarian