I adapted this recipe, and it worked out quite well, so I think the basic structure of the recipe is stable and you should feel free to experiment as you wish. I’ll give some suggestions in the notes.
- 2 lemons, remove the zest and then juice both
- a tsp or so of shortening to grease the bundt tin
- sugar for dusting the bundt tin
- 1 1/2 c sugar
- 3 c flour
- tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 c butter, softened
- 3 eggs
- 1 c buttermilk
- 3/4 c dried blueberries
- 1/2 sliced almonds
- For the glaze: 1 c powdered sugar, lemon juice, zest, a tbsp buttermilk
- Combine the dry ingredients, except the sugar, in a large bowl and whisk until well mixed.
- Place the butter in a mixer bowl and beat until light and creamy.
- Add the sugar and beat until smooth.
- Add 3/4 of the lemon rind and 2/3 of the juice to the mix and blend in.
- Add the eggs, one at a time, beating well after each.
- Add the flour mixture and the buttermilk alternately in three parts each, mixing well after each addition.
- Place the blueberries in a small bowl and add some flour shaking until they are covered.
- Add the blueberries to the batter with the almonds and mix gently just until distributed throughout.
- Pour in the bundt pan.
- Bake in a preheated 350° oven for about 45 minutes or until a skewer comes out clean.
- Cool for about 10 minutes on a rack, invert onto a plate and continue to cool.
- When cool, make the glaze, starting with the sugar, remaining lemon juice and zest. Mix and add the buttermilk if needed to get to a pourable consistency.
- Pour over the cooled cake.
NOTES: You can use any dried fruit you wish, and I think it would hold up with fresh berries as well, but if you use fresh, hand mix them into the batter very gently so as not to break them. You can use other nuts if you wish as well. You could sprinkle the still wet glaze with some chopped nuts along the top.
SOURCE: Adapted from My Recipes
OVEN TIME: 45 minutes