3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/3 cup unsalted butter, softened
1/4 cup canola oil
1 1/3 cups sugar
3 large eggs
Zest of 3 lemons
1 heaping cup of blueberries, washed and patted dry
1 cup powdered sugar
1 tbsp fresh lemon juice
Preheat oven to 350 degrees. Grease a 10-inch Bundt pan with butter and shake about 2 tbsp of sugar around the inside. Tap out excess.
Sift together the flour, baking powder, baking soda and salt.
In a small bowl, combine all the buttermilk, lemon juice and vanilla.
In a large bowl, using an electric mixer on medium speed, beat the butter and oil for 1 minute. Slowly add the sugar and then the eggs, one at a time, and continue beating for 5 minutes. Stir in the lemon zest. With the mixer on the lowest speed, alternate adding the flour mixture and the buttermilk mixture, starting and ending with the flour mixture.
Using a large spatula or spoon, gently fold in the blueberries. Spoon the batter into the Bundt pan.
Bake for 1 hour. Cool in the pan for 10 minutes, then invert onto a wire rack. Cool for 15 minutes.
Meanwhile, prepare the glaze. Combine powdered sugar and just enough lemon juice (up to 1 tbsp) for a nice spreading consistency. Drizzle the top of the cooled cake with the glaze.
[ via Jenny Jones' Look Good Feel Great Cookbook ]