Description
A moist and flavorful lemon blueberry bundt cake perfect for any occasion.
Ingredients
- Cake
2 cups blueberries
1 tablespoon flour
3 cups flour
2¼ teaspoons baking powder
½ teaspoon salt
1½ cups butter (salted butter, softened)
1½ cups sugar
6 eggs (at room temperature)
1 teaspoon vanilla
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons lemon juice
¾ cup milk - Glaze:
1¼ cup powdered sugar
2 tablespoons lemon juice
Instructions
-
Preheat oven to 350°FCakeRinse blueberries and pat dry. Sprinkle 1 tablespoon of flour over berries. Toss to coat.1 tablespoon flour, 2 cups blueberriesCombine flour, baking powder and salt. Set aside.3 cups flour, 2¼ teaspoons baking powder, ½ teaspoon saltIn a mixing bowl, beat butter and sugar together until very soft and fluffy (2-3 minutes) Scrape down sides to make certain it is well mixed.1½ cups butter, 1½ cups sugarAdd one egg and mix then add 2 tablespoons of the flour mixture. Stir just until combined6 eggsRepeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.Add lemon zest, lemon juice and vanilla. Stir to combine.2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanillaAdd a third of the remaining flour mixture and mixAdd half of the milk and combine¾ cup milkAdd another third of flour and mixAdd remaining milk. Stir to combineAdd remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.Remove bowl from mixer and fold in blueberries and the flour mixed with the berries.Pour into a well greased and lightly floured bundt panBake in a preheated 350 degree oven for 55-65 minutes or until cake is cooked through. Test cake with a toothpick to determine if cooked through.Place cake on a baking rack and allow the cake to cool in pan for about 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 5-10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.GlazeCombine powdered sugar and lemon juice until smooth1¼ cup powdered sugar, 2 tablespoons lemon juiceSpoon glaze over the top of the cake allowing excess to drip over the top and down the sides
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in an airtight container.
- This cake can be glazed with lemon icing if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon blueberry bundt cake, bundt cake, lemon dessert, blueberry dessert