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1. Prepare Your Baking Equipment
Before you begin, preheat your oven to 325°F (163°C). Thoroughly grease a 10-inch bundt pan using non-stick spray or butter to ensure your cake releases cleanly after baking. This step is crucial for creating the perfect shape and preventing sticking.
2. Cream the Butter and Sugar
Using a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for about 3 minutes, or until smooth and creamy. Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy. This process ensures the cake has an airy, tender crumb.
3. Add the Eggs One at a Time
With the mixer on low, add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. This helps to evenly distribute the fat and create a well-emulsified batter. The eggs contribute to the richness and structure of the cake.
4. Incorporate the Flour
Once the eggs are fully mixed in, slowly add the cake flour in small batches. Mix on low speed until just combined, avoiding overmixing to prevent a dense texture. Cake flour is preferred for its lower protein content, which results in a finer, softer crumb.
5. Add Buttermilk, Lemon Extract, and Zest
In a separate bowl, combine the buttermilk, lemon extract, and lemon zest. Add this mixture to the batter and fold by hand using a spatula. The buttermilk adds a subtle tang and helps keep the cake moist, while the lemon extract and zest enhance the vibrant citrus flavor.
6. Gently Fold in the Blueberries
Carefully fold the blueberries into the batter using a spatula, ensuring they are evenly distributed. To prevent the blueberries from sinking to the bottom during baking, lightly coat them with flour before folding them in. This will help suspend the berries throughout the cake.
7. Bake to Perfection
Transfer the batter to the prepared bundt pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs (but no wet batter). The cake should develop a golden brown crust on the outside while remaining soft and moist inside.
8. Cool and Glaze
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the confectioners’ sugar and lemon juice until smooth. Once the cake has cooled to room temperature, drizzle the glaze over the top, allowing it to cascade down the sides for an elegant finish.
