We made this cake to go along with a state study.
We are currently studying New Jersey and New Jersey's state fruit is the blueberry.
2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 3/4 cups sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 blueberries, fresh or frozen, tossed with 1 tablespoon flour
(I used frozen)
1 1/2 cups powered sugar
10 teaspoons lemon juice
Heat oven to 350 degrees. Butter(or you can use pan) a bundt cake pan.
In a large bowl, combine flour, baking powder, baking soda, and salt.
In a second large bowl, beat the butter until smooth. Add sugar and cream the sugar and butter until fluffy.
Add eggs, one at a time, mixing after each egg. Add lemon juice and vanilla extract. Mix well.
Add the flour and buttermilk. Alternate between the two ingredients. Beat for about 2 minutes.
Fold in blueberries. Pour mixture into prepared pan.
Bake at 350 degrees for 55 minutes or until a toothpick comes out clean. Cool and then remove cake from pan by running a knife around the edges.
To make the glaze, mix the powered sugar and lemon juice together until smooth. You can add yellow food dye if you want the glaze to have a yellow color. We try to avoid food color.
Drizzle the glaze over the top of the cake. It will roll down the sides.
Sorry I didn't get a picture of the cake. We were busy making two cakes. One was for us and the other was for a fellow home school mama who just had a baby.
Linking up with....Try a New Recipe Tuesday, In and Out of the Kitchen, Spatulas On Parade , Kids in the Kitchen, , Tempt My Tummy Tuesday, The Modest Mom, Create with Joy, The Better Mom, Kids and a Mom in the kitchen