whether you're celebrating fourth of july, or just the summer holiday, this blueberry lemon cake is perfect for any occasion.
WHAT YOU WILL NEED: (glaze)
1 cup powdered sugar
1 tsp. lemon juice
2 tbsp. milk
WHAT YOU WILL NEED: (cake)
1 cup (or 2 sticks) butter, room temp.
2 cups sugar
3 large eggs
1 tbsp. vanilla extract
juice and zest of 1 lemon
2 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup of milk
1/2 cup of plain greek yogurt
1 pound fresh blueberries
pinch of salt
HERE'S HOW TO DO IT:
pre-heat oven to 325 degrees ferinheight.
in an electric mixer, cream the butter, eggs and sugar together. add in vanilla, lemon juice and zest.
in a separate bowl, combine flour, baking powder, baking soda and salt together.
slowly alternate between mixing the flour mixture, milk and plain greek yogurt into the electric mixer.
once completely mixed together, fold in blueberries with spoon or spatula.
spray bunt pan with cooking oil and fill pan.
cook for 60-70 minutes until golden on top.
for glaze, mix powdered sugar, lemon juice and milk together then drizzle on top of cooled cake.
serve plain or with ice-cream!
let me know if you make this blueberry lemon cake! (recipe adapted from the country cook)
art from 2017-2018
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