Jesse's Blueberry-Butter Cake

• 8 tablespoons unsalted butter
• 1 14 cups sugar
• 2 eggs
• 1 cup buttermilk
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 14 cup all-fruit blueberry preserves
• 6 tablespoons unsalted butter
• 14 cup water
• lime juice

1. Preheat oven to 350 degrees F. Grease and flour a standard bundt-cake pan.
2. Sift together the flour, baking powder.
3. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time.
6. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
7. Pour batter into prepared pan.
8. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow to cool 15-20 minutes, remove from pan to dish or plate.
10. Melt together preserves, water, key-lime juice, and butter for glaze.
11. Make criss-cross incisions in the cake top.
12. Slowly drizzle glaze into/onto cake.
13. Allow to set for at least 4 hours before serving.
14. (Optimumly, serve after setting for 12 hours).

unsalted butter, sugar, eggs, buttermilk, flour, baking powder, allfruit, unsalted butter, water, lime juice

Taken from www.food.com/recipe/jesses-blueberry-butter-cake-156901 (may not work)