Cake Ingredients:
- 3 cups of fine sugar
- 5 large eggs
- 3 cups of all-purpose flour
- 1/4 cup buttermilk
- 8 oz. cream cheese
- 2 sticks of unsalted butter
- 1 small tablespoon vanilla extract
- 1 small tablespoon lemon extract
- 1 teaspoon of salt
- 1 and 1/2 cups blueberries
Glaze Ingredients - simply whisk all ingredients until smooth and pour over cake!
- 6 tablespoons of melted butter
- 3 cups powdered sugar
- 1/4 cup lemon juice
Cake Instructions:
- Preheat oven to 300 degrees and spray a tube pan with baking spray. I used this one!
- Beat the sugar, butter and cream cheese at medium speed with an electric stand mixer (we have this one) until fluffy - around 7 minutes.
- While the above is mixing, coat blueberries with a tablespoon or two of flour (I just used enough to ensure that each one had a light flour coating!)
- Beat in eggs one at a time.
- Add in vanilla, lemon, and buttermilk.
- In another bowl, whisk together flour and salt. Slowly mix into the batter. After all flour is in, scrape down sides and beat for another 2 - 3 minutes until smooth.
- Fold in blueberries.
- Pour batter into pan. Bake for 1 hour and 20 minutes to an hour and a half. I used a toothpick to test the middle until it came back clean (1 hour and 20 minutes ended up being perfect for our oven).
- Let cool for 15 minutes and then remove from pan to cool.
- Once cooled, enjoy or top with lemon glaze (recipe below!) and enjoy!
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