INGREDIENTS FOR THE CAKE
- 1 cup butter, softened
- 1- ½ cups sugar
- 4 large eggs, room temperature
- ½ cup lemon juice
- 3 tablespoons grated lemon zest
- 2 teaspoons vanilla extract
- 3 cups of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk
- 1- ½ cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
- 1 tablespoon cornstarch
FOR THE GLAZE:
- 3 cups powdered sugar
- 1 tbsp Lemon Juice
- 1/4 tbsp Vanilla Essence
- 1-2 tbsp water (add to make consistency)
- Extra Blueberry’s, Lemon Zest, Lemons and Mint Leaves
METHOD:
STEP 1: Heat Oven to 350 degrees. Grease the bottom of the Bundt pan with butter.
STEP 2: In a large bowl, mix the butter and sugar until creamy. Add the eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth and creamy.
STEP 3: Along with the buttermilk, gradually add flour, baking soda, salt. Do not overmix.
STEP 4: In a separate bowl, gently stir the blueberries into the cornstarch.
STEP 5. Gently fold the blueberry mixture into the cake batter. Then pour into Bundt pan.
STEP 6: Bake in middle of oven for 30-35 minutes until toothpick comes out clean.
READY TO GLAZE:
Mix all glaze ingredients together until the consistency is thick and creamy. Pour over the Bundt cake, inward and outward. To decorate, add the Mint then the Blueberries and Lemon. Sprinkle with Lemon Zest.
VOILA!
