Blueberry Lemon Cake

 

1/2 cup (113g) butter, at room temperature

1/2 cup (118ml) coconut oil

1 1/3 cup (264g) sugar

3 eggs, at room temperature

1/4 cup (60ml) lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

lemon extract, a few drops

3 cups (360g) flour

1/4 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (240ml)

2 cups (280g) fresh blueberries

1. preheat oven to 350°F (180°F). Butter and flour a 9" (23cm) springform pan or bundt cake      pan

2. mix flour, baking powder, baking soda and salt. Set aside

3. beat butter, oil and sugar until light and fluffy, and doubled in size

4. add eggs one at a time and mix. Add lemon juice, zest and extract, and vanilla extract

5. start adding flour mixture and buttermilk in intervals. Mix until all is well combined 

6. fold in the blueberries

7. pour batter into prepared pan and bake for 50-55 minutes. Cool completely before glazing

Glaze

1/2-1 cup (170g) fresh blueberries 

2 cups (250g) sifted powdered sugar

1 tablespoon (15ml) lemon juice

1. place blueberries in a saucepan over medium heat and stir until the berries start releasing its juices. Using a rubber spatula, crush the berries until all juices have been released. Pass through a fine mesh sieve. Cool completely. Mix in lemon juice 

2. slowly add blueberry puree until you have a thick but pourable glaze. Pour over cake