Dragon's Blueberry Lemon Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 3/4 cups sugar
• 4 eggs
• 3 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup sour cream
• 2 cups blueberries (tossed in 1 tablespoon flour)
• 1 tablespoon flour
• blueberries (to garnish)
• 2 cups confectioners' sugar
• 4 teaspoons lemon juice
• 3 teaspoons limoncello (or replace this with 3 teaspoons of lemon juice)
• 1 tablespoon maple syrup (or corn syrup)
• lemon zest (to garnish) (optional)

Recipe

• 1 heat oven to 350. butter and flour a 12 inch bundt pan. be sure to really get in the grooves of the pan so it will come out easily.
• 2 in a large bowl, whisk together flour, baking powder, baking soda and salt. set aside.
• 3 in another large bowl, beat butter until smooth. add sugar and beat for 2 to 3 minutes until fluffy. add eggs, one at a time, and beat well after each addition. add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
• 4 beat in flour in 3 additions, alternating with the buttermilk. beat for 2 minutes on medium-high. fold in blueberries. spoon into prepared pan.
• 5 bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. cool on a wire rack for 20 minutes. run a sharp knife around the edges of the pan. turn out and cool completely.
• 6 for the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. drizzle over the top of the cake and let it roll down the sides.