Blueberry lemon cake

I got this recipe from Food.com

Blueberry Lemon Cake

Ingredients

• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter or 1 cup margarine (113g if it is butter)
• 1 3/4 cups sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/4 cups blueberries, tossed with
• 1 tablespoon flour  

This is originally a Bundt Cake recipe but I am using a daisy shaped Silicon cake tin.  Even though it is Silicone I still like to grease it.  I had been greasing and flouring but then I bought a bottle of Cake release.  I use a small amount of that and brush it on with a pastry brush.  It works really well, even for more complicated cake tins.

Heat oven to 350°F.  For other UK bakes like me, that's just under 180C.


The recipe says to beat the butter until soft and smooth, I softened it in the microwave instead.  Then beat it with the sugar in my stand mixer.

Once that is mixed and nice and smooth, add the eggs, one at a time, beating thoroughly between each.

Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes.

Fold in blueberries.

 

Spoon into prepared pan.

 

Because my cake pan wasn't as big as the one called for in this recipe I was also able to make 6 muffin sized cupcakes.

Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes.

 

When using a silicon pan, it is much better to actually leave it in the pan until completely cooled.  However, with using the cake release I find I can turn them out while still a little warm.

There is a glaze to go with the cake in the recipe, but I didn't use that.  I just sprinkled the cake with icing sugar.

You'll have to excuse the Christmas cake board, it was the only one I had in my cupboard the right size.  Must remember to pick up some more.

I hope you try this out it was so yummy, we finished it off for breakfast this morning.

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