I’m so excited to introduce my guest post for this Friday–EMILY MATHEWS!!! I first met Emily in a sewing class I took at Dixie State University many years ago, and she is one talented seamstress. I was always so impressed with her talent and with her smiling face :)–always happy. Such an example to all of us!

Emily Mathews is a native of Springville, Utah, but she and her husband have been married for nearly 11 years and have called Southern Utah home for just as long. They live in Little Valley where they are raising their family of three beautiful children. Her family describes her as adventurous, fun, loving, selfless and unsatisfied. 🙂 She is always seeking to better herself, learn something new or do something more for others in need. She is a wife, mother, cosmetologist and amateur baker/cook. She loves to make yummy food and her family loves to help her eat it! She has always enjoyed trying new recipes but also has her tried and true favorites that never disappoint. One such recipe is this Glazed Lemon Blueberry Coffee (bundt) Cake!

Glazed Lemon Blueberry Coffee (bundt) Cake

FOR THE CAKE

Nonstick cooking spray

1 cup (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

2 1/2 tablespoons freshly grated lemon zest (from 4 large lemons)

2 1/2 tablespoons freshly squeezed lemon juice (from 2 lemons)

3 cups plus 1 tablespoon all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup buttermilk

1 1/2 cups fresh blueberries (9 ounces)

FOR THE GLAZE:

1/2 cup confectioners’ sugar

1/2 cup freshly squeezed lemon juice (from 4 lemons)

2 teaspoons freshly grated lemon zest (from 1 lemon)

Preheat oven to 325 degrees with rack in center of oven. Generously spray a nonstick 10-inch (14-cup) Bundt pan with nonstick cooking spray; set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition, and scraping down sides of bowl. Stir in lemon zest and juice. Whisk together 3 cups flour, baking soda, and salt in a medium bowl. 

Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Toss blueberries with remaining tablespoon flour to coat. Gently fold blueberries into batter.

Transfer batter to prepared pan, smoothing top with a rubber spatula.  

Bake until a tester or wooden skewer inserted into the center comes out clean, and the cake has begun to pull away from the sides of the pan, about 1 1/4 hours.  Transfer pan to a wire rack to cool for 45 minutes.  Meanwhile, prepare glaze. In a small bowl, whisk together sugar, lemon juice, and zest until smooth; set aside.

Invert the cake onto a rack. Prick the surface all over with a wooden skewer. 

Brush the glaze over the surface of the cake and let cool completely. Store wrapped well in plastic wrap for up to 2 days at room temperature.

Enjoy!! I can’t wait to try this!!