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Lemon Blueberry Bundt Cake
A lemon blueberry bundt cake is a moist breakfast or tea time cake that combines tart citrus with bursts of juicy berries. It's one of those cakes that looks as good as it tastes.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 506 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries (make sure they are dry)
- 3/4 cup whole milk
- 1/4 cup lemon juice
- 1 tsp lemon extract (you can also use vanilla)
- 1 1/2 cups (that's 3 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 Tbsp zest, from 2 large lemons
- 6 large eggs, at room temperature
lemon glaze
- 2 cups confectioner's sugar
- 3-4 Tbsp lemon juice
Instructions
- Preheat oven to 350F. Butter and flour your bundt pan.
- Whisk the flour together with the baking powder and salt, and set aside. Toss the blueberries with a little of the flour mixture and set aside.
- Stir together the milk, lemon juice, and extract and set aside.
- Cream the butter, sugar, and lemon zest together in a stand mixer, or using electric beaters. Beat until light and fluffy, scraping down the bowl as necessary.
- Beat in each egg, one at a time, making sure to get it completely incorporated before adding the next one. Again scrape down the bowl as needed.
- Alternately blend in the flour mixture and the milk, beginning and ending with the flour. Don't over beat the cake once you have added the flour. Gently fold in the blueberries (and any extra flour mixture.)
- Turn the batter into your prepared pan and spread out evenly. Bake for about 50 minutes, or until the top is set and a toothpick inserted near the center comes out without wet batter clinging to it.
- Let the pan cool on a rack for 10-15 minutes, then gently loosen all the edges (including around the center tube with a small offset spatula or knife. Carefully invert the cake onto the cooling rack and let cool completely before glazing.
- Make the glaze by stirring or whisking together the sugar and lemon juice. You can make it thicker by adding more sugar, or thinner with more lemon juice.
- Drizzle the completely cooled cake with the glaze. Let set before slicing.
Cup of Yum
Notes
- *recipe lightly adapted from Beyond the Chicken Coop
Nutrition Information
Calories
506kcal
(25%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
156mg
(52%)
Sodium
323mg
(13%)
Potassium
201mg
(6%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
883IU
(18%)
Vitamin C
6mg
(7%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 506
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 323mg | 13% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.