Lemon Blueberry Cake


  1. Spray Bundt pan with spray and sprinkle some flour to prevent the cake from sticking.
  2. In a mixer add flour, baking powder and salt. Run for 1 minute on low then turn off.
  3. Toss the blueberries with some of this flour mixture. It helps then stay throughout the cake and not fall to the bottom.
  4. In a bowl whisk together milk, vanilla extract, and lemon juice.
  5. In a mixer with a paddle attachment add butter, and lemon zest. Run on the second setting to cream. Turn off periodically to scrape down the sides of the bowl with a rubber spatula so that everything incorporates. With the mixer running with the creamed butter and sugar mixer. Set it on number 1 or 2. Add one egg at a time once fully incorporated add the next egg until all eggs are incorporated. Slowly add the flour mixture to the bowl while paddle is running. Now slowly add the milk mixture to the bowl while running.
  6. Remove the batter from the mixer and fold in the blueberries. Pour batter into Bundt pan.
  7. Heat oven to 350° and bake cake for 1 – ½ hours. Once a toothpick can be inserted and it comes out without raw batter. Remove cake from oven and cool on a rack for 20-25 minutes. 
  8. Gently remove cake from pan an onto serving platter.
  9. Warm the limoncello in a saucepan over medium heat for 1-2 minutes to burn off the alcohol. Then cool. 13. Whisk the limoncello and powdered sugar for the glaze. Drizzle the glaze over the cake and serve.


  • Brilliance Pan Spray
  • 2 cups West Creek® All-Purpose Flour
  • 2 1/4 tsp Heritage Ovens® baking powder
  • 1/2 tsp sea salt
  • 2 cups Peak Fresh Produce® blueberries
  • 3/4 cup Nature's Best Dairy® Milk, Whole
  • 2 ea Peak Fresh Produce® Lemon(s), juice and zest only
  • 1 tsp vanilla extract
  • 3/4 lb Nature's Best Dairy® Butter, Unsalted
  • 2 cups West Creek® Sugar, Granulated
  • 6 ea Nature's Best Dairy® Egg(s)
  • 2 cups West Creek® Sugar Powdered
  • 5 tbsp limoncello