Lemon Blueberry Bundt Cake
This cake boasts a tender and moist crumb. It is loaded with fresh blueberries and the zest of refreshing lemons. The glaze soaks into the cake, making it even more tender. Even better the next day, if you can wait that long.
Servings: 12 servings
Ingredients
- 2 ¾ cups all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- 1 cup butter, softened just to room temp
- 1 ¾ cups granulated sugar
- 4 large eggs, room temp
- 4 TB lemon juice, freshly squeezed
- lemon zest, from two lemons
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 2 ½ cups fresh blueberries, towel-dried, gently tossed with 1 TB flour
For the Glaze:
- 1 cup powdered sugar
- 2 TB lemon juice, freshly squeezed
- lemon zest, from one lemon
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease and flour a 10-inch bundt pan. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy.
- Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
- Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated - do not overmix. Gently fold in blueberries. Pour into prepared pan.
- Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
- Cool on wire rack for 20 minutes. Run a thin and sharp knife around all edges to loosen cake. Turn out and cool completely.
- To make the glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it to seep into cake.
Equipment
Notes
- Fresh blueberries work best in this Lemon Blueberry Bundt cake – they hold their shape and add a burst of juicy sweetness.
- Gently tossing the blueberries with a tablespoon of flour helps prevent them from sinking to the bottom of the cake.
- When adding the buttermilk and dry ingredients to the batter, be careful not to overmix. This can result in a tougher cake.
- Allow the cake to cool in the pan for 20 minutes before removing. This helps the cake maintain its shape and moisture.
- When making the glaze, start with 1 tablespoon of lemon juice and add more as needed for a thinner consistency.
- Drizzle the glaze over the completely cooled cake for the best presentation.
- Store leftovers airtight at moderate room temperature for up to 3 days.
- Cake can be frozen in an airtight container for up to a month.
Nutrition (per serving)
Serving: 1g | Calories: 376kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 288mg | Potassium: 61mg | Fiber: 3g | Sugar: 31g | Vitamin A: 585IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg