Blueberry Lemon Bundt Cake
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Blueberry Lemon Bundt Cake
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Adapted from King Arthur
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Ingredients
- 1 cup butter 2 sticks
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 2 teaspoons baking powder
- 1 cup milk
- 3 cups whole-wheat flour I used whole-wheat pastry flour
- 1 1/2 cups frozen blueberries
- 2 - 2 1/2 teaspoons lemon zest
Whipped Cream Topping Option
- 1/2 cup heavy cream
Lemon Glaze Topping Option
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice (add more or less as needed)
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Instructions
- Preheat the oven to 350 degrees F and grease a 9 or 10-inch bundt cake pan with butter.
- Use an electric mixer to beat together the cold sticks of butter, sugar, and salt.
- Mixing to combine each ingredient before adding the next, add the eggs, then the baking powder, then the milk, and then the flour.
- Use a spatula to fold in the blueberries and lemon zest (a microplane grater is the best tool to extract zest). Spoon the batter into the prepared pan, smooth out the top with the spatula, and bake for 50 - 55 minutes or until a toothpick comes out clean.
- After cooling for a few minutes, use a knife to loosen the cake around the edges. Carefully place a plate (or cake platter) over the top of the pan and flip it over together so the cake is right side up.
Whipped Cream Topping Option
- To make the whipped cream, add the heavy cream to a jar, secure with a lid, and shake, shake, shake until it resembles whipped cream. This is a super fun job for little ones. Allow the cake to cool before putting the whipped cream on top.
Lemon Glaze Topping Option
- In a small mixing bowl whisk together the powdered sugar and lemon juice (start by adding 1 tablespoon of juice and add more by the teaspoon, as needed for the right consistency so it's not too thick and not too thin) until it is smooth and well combined. Once the cake has cooled drizzle over top and serve.
Notes
- Nutrition Facts Blueberry Lemon Bundt Cake Amount Per Serving Calories 330 Calories from Fat 162 % Daily Value* Fat 18g28%Saturated Fat 11g69%Cholesterol 95mg32%Sodium 228mg10%Potassium 137mg4%Carbohydrates 37g12%Fiber 3g13%Sugar 19g21%Protein 6g12% Vitamin A 625IU13%Vitamin C 0.8mg1%Calcium 79mg8%Iron 0.9mg5% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 330
- Calories from Fat 162
- % Daily Value*
- Fat 18g
- 28%
- Saturated Fat 11g
- 69%
- Cholesterol 95mg
- 32%
- Sodium 228mg
- 10%
- Potassium 137mg
- 4%
- Carbohydrates 37g
- 12%
- Fiber 3g
- 13%
- Sugar 19g
- 21%
- Protein 6g
- 12%
- Vitamin A 625IU
- 13%
- Vitamin C 0.8mg
- 1%
- Calcium 79mg
- 8%
- Iron 0.9mg
- 5%
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