Lemon Blueberry White Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 c butter, softened
  • 2 c sugar
  • 4 egg whites
  • 1 tsp vanilla
  • 3 cups flour, divided
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 cups blueberries, fresh or frozen and thawed
  • 1 tbsp lemon zest
  • lemon glaze
  • 3 tbsp fresh lemon juice
  • 1 cup of powdered sugar
  1. Preheat oven to 325 degrees
  2. Grease a bundt pan or 2 round pans. I used my Welcome Home Brands paper bakeware.
  3. Cream the butter and sugar together until light and fluffy
  4. Add eggs one at a time and vanilla extract
  5. In a medium mixing bowl whisk 2 cups of flour, salt and baking powder
  6. Add the flour to the butter and sugar mixture
  7. In a small bowl add the blueberries, lemon zest and flour
  8. Mix in the floured blueberries and lemon zest
  9. Pour into the greased cake pan and bake for 1 hour and 15 min or until a took pick inserted into the cake comes out clean
  10. Allow to cool on a wire rack
  11. Lemon glaze:
  12. Whisk the powdered sugar and lemon juice together until smooth
  13. Pour over the top of the cake and allow it to dip down the sides.
Recipe by Makobi Scribe at http://makobiscribe.com/lemon-blueberry-white-cake-recipe/