Okay so I am hungry for something really, really yummy. I know what you’re thinking . . .You would rather have chocolate. Don’t get me wrong I love chocolate too, but this is soooooo summer and I think you will like it.
Are you wondering about my weight loss? Let me tell you it is is S-L-O-W, I am not discouraged but I am spending a lot of money for a “slow boat to China.” I hope it picks up soon, last week I lost 1 pound, that hardly counts until I look at a pound of butter and picture it on my hips.
Glazed Lemon Blueberry Cake
1 Cup butter or margarine, at room temperature
2 Cups granulated sugar
4 large eggs, at room temperature
3 Cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup buttermilk
2 1/2 Tbs. lemon zest
2 1/2 lemon juice, freshly squeezed
1 Cup blueberries, fresh
1/2 Cup confectioner’s sugar, little more
1/2 Cup lemon juice, freshly squeezed
3 Tbs. lemon zest, freshly grated
Preheat oven to 325 degrees. Place rack in the center. Coat a 10″ tube pan with shortening and set aside.
In a bowl of an electric mixer, cream butter and sugar on med. speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking soda and salt into a medium bowl. Add flour mixture to the butter mixture in three additions, alternating with the buttermilk, and beginning and ending with the dry ingredients. Stir in the lemon zest and juice. Gently fold in blueberries.
Pour batter into prepared pan, smoothing the top with a rubber spatula. Bake for 1 hour and 14 minutes, or until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack to cool for 10 minutes.
Meanwhile, prepare the glaze: In a small bowl, whisk together the sugar, lemon juice, and lemon zest until smooth, set aside.
Invert the cake onto the rack. Prick the surface numerous times with a toothpick. Brush the glaze over the surface of the warm cake, and cool to room temperature. Store wrapped in plastic for up to 2 days at room temperature.
This recipe is from the Brighton, Colorado Women in Touch cookbook.