Blueberry & Lemon Buttermilk Cake with Lemon Cream Cheese Icing
Ingredients - for Cake:
3 cups of flour + more for dusting
1/2 tsp of Baking Soda
1/2 tsp of Baking Powder
1/2 tsp of Salt
Zest of 2 oranges
Juice of 1 orange
Zest of 2 lemons
Juice of 1 lemon
3/4 cup of buttermilk
1 pint of Blueberries
2 sticks of butter (1 cup) at room temperature
2 cups of sugar
2 tsp of vanilla
5 eggs
Ingredients for the Icing:
2 cups of confectioners sugar
4 oz. cream cheese at room temperature
1/2 tsp vanilla extract
3 tsp freshly squeezed lemon juice.
Method - for Cake:
Preheat the oven to 350°.
Grease (I use butter flavored crisco) and flour your bundt pan.
In a medium bowl combine 3 cups of flour, baking powder, baking soda & salt. In a small bowl combine the zest and juice of the oranges and lemons with the buttermilk. Set aside.
In a separate bowl add the blueberries and 1 tbs all purpose flour. Stir until all the blueberries are completely covered in flour. Set aside.
In your stand mixer cream together the butter and sugar until light and fluffy. Add in the vanilla. Add the eggs in one at a time. After all eggs are added turn the mixer off and scrape the bottom and sides of the bowl making sure there isn’t any unmixed butter and sugar.
With the mixer on low add the buttermilk and flour mixtures to your butter & sugar mixture by alternating between flour and buttermilk until both are gone. Mix until evenly distributed.
Take the blueberry and flour mixture and fold it gently into your batter. Make sure the blueberries are even throughout the batter but do not over mix.
Pour the batter into your greased bundt pan and bake for about 50-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Allow the cake to cool in the pan for a minimum of 30 minutes. This is imperative to it coming out cleanly! After 30 minutes flip the cake out carefully onto a wire rack and allow to cool for another 30 minutes. While the cake cools you may prepare the icing.
Method - for Icing:
In a medium sized mixing bowl combine the confectioners sugar, cream cheese, vanilla and lemon juice. Use an electric mixer on medium speed mixing thoroughly until icing is smooth and creamy. Add more juice 1/2 tsp at a time if the icing is too thick. Add powdered sugar in 1 tbs at a time if mixture is too runny. The consistency should be somewhere between a frosting and a glaze.
Spoon the icing evenly over the cake. It should spread nicely over the edges on its own.