Lemon Blueberry Cake
Filled with fresh blueberries and spiked with lemon this Lemon Blueberry Cake is a fresh, light and delicious bundt cake that you will want to make over and over.
Servings: 16 slices
- 1 1/2 cups butter
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 2 Tbs lemon extract or lemon juice more mellow flavor
- Zest of 1 lemon
- 3/4 cup 7UP
- 2 cups blueberries
- 2 Tbs flour
- 1 cup powdered sugar
- 1-2 Tbs lemon juice
Preheat oven to 325.
Grease and flour a 10 cup bundt pan, set aside.
In large bowl cream cream together butter and sugar until well blended.
Add in your eggs one at at time until incorporated.
Next add in flour and beat until well combined.
Add in your lemon extract, 7up and lemon zest and beat until blended.
In another bowl add your blueberries and flour and toss to coat then fold them into your cake batter.
Spread cake batter into prepared pan and bake for 1 - 1 1/2 hours until center is set.
Remove from oven and let cool.
Meanwhile to make your glaze in bowl add your powdered sugar and lemon juice and whisk until combined.
When cake is cooled, turn out onto serving dish and drizzle with glaze.
Calories: 450kcal | Carbohydrates: 67g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 173mg | Potassium: 63mg | Fiber: 1g | Sugar: 47g | Vitamin A: 615IU | Vitamin C: 2.1mg | Calcium: 17mg | Iron: 1.4mg