Summer is here, along with the summer berries! This is an oldie but a goodie- we always put it in a bundt pan- it seems to go farther that way, and make it more portable when you cut a slice!
Please note: we don't make our glaze as thick as the cake shown below normally, we like it a little thinner. But other's don't, so I wanted to show a picture of the thicker glaze!
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| Photo from All You |
Ingredients
- 1 C. butter, softened
- 2 C. sugar
- 4 eggs, beaten
- 1 tsp. vanilla
- 3 C. flour
- Pinch of salt
- 1 tsp. baking powder
- 2 pints fresh blueberries
- Note: we like to add chopped pecans too!
Glaze Ingredients:
- 1 C. powdered sugar
- 1-2 Tbs. lemon juice
Directions:
1. Cream together butter and sugar.
2. Add beaten eggs and vanilla.
3. Combine flour, salt and baking powder and fold in blueberries.
4. Combine the two mixtures and pour into a greased and floured bundt pan.
5. Bake at 350 degrees for 1 hour or until cake is completely cooked in the center.
6. Allow cake to cool on wire rack for about 10 minutes, before removing from pan and placing on a cake plate.
7. Make the glaze: Combine ingredients and mix well. Drizzle over cooled cake.
2. Add beaten eggs and vanilla.
3. Combine flour, salt and baking powder and fold in blueberries.
4. Combine the two mixtures and pour into a greased and floured bundt pan.
5. Bake at 350 degrees for 1 hour or until cake is completely cooked in the center.
6. Allow cake to cool on wire rack for about 10 minutes, before removing from pan and placing on a cake plate.
7. Make the glaze: Combine ingredients and mix well. Drizzle over cooled cake.
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