Lyons Family Cookbook

Lemon Blueberry Bundt Cake

1

Tbs

All-Purpose flour

1 1/2

cups

Organic Blueberries, frozen, do not defrost

2 1/2

cups

flour

2

cups

granulated sugar

1

cup

butter, softened

1

cup

buttermilk

1

Tbs

grated lemon peel

1/4

cup

lemon juice

1/2

tsp

baking soda

1/2

tsp

salt

4

eggs

LEMON GLAZE

3/4

cup

powdered sugar

1/2

tsp

grated lemon peel

1

Tbs

(to 2 Tbs) lemon juice

1

Heat oven to 325°F. Grease bottom and side of 12 cup bundt cake pan. Toss 1 T flour and the blueberries to coat. Set aside.

2

Beat remaining ingredients except the Lemon Glaze in a large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in blueberry flour mixture. Pour into pan. Bake 1 hour 10 minutes to 1 hour 25 minutes or until toothpick inserted in center comes out clean and edge is deep golden brown. Cool 10 minutes. Remove from pan to wire rack. Cool completely about 2 hours. Drizzle with the Lemon Glaze.

3

LEMON GLAZE: Stir together all the ingredients until smooth and thin enough to drizzle.