Lemon Blueberry Bundt Cake
User Reviews
5
Lemon Blueberry Bundt Cake
Description
The Lemon Blueberry Bundt Cake recipe uses common cake ingredients enhanced with lemon elements: lemon juice, zest, and optionally lemon or vanilla extract. Blueberries are lightly tossed in some flour to keep them suspended evenly throughout the batter during baking. Butter and sugar are creamed together until fluffy, then eggs are incorporated followed by alternating additions of dry flour mixture and milk with lemon juice, which builds a smooth, soft cake texture.
Baked in a prepared bundt pan, the cake develops a golden crust while maintaining moistness inside. The final touch is a lemon glaze made from confectioners' sugar and lemon juice that is drizzled once the cake cools slightly, amplifying its lemon flavor and adding a delicate sweetness.
This cake works well as a dessert or snack and pairs nicely with tea or coffee. Its moist crumb and fresh citrus notes make it suitable for spring or summer occasions.
Adaptations noted include a lightly adapted recipe from Beyond the Chicken Coop, and it is important that the blueberries are dry to avoid excess moisture in the batter.
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 milk whole
- 1/4 cup lemon juice
- 1 tsp lemon extract or vanilla extract
- 1 1/2 cups unsalted butter 3 sticks, at room temperature
- 1 1/2 cups granulated sugar
- 3 Tbsp lemon zest from 2 large lemons
- 6 large egg at room temperature
lemon glaze
- 2 cups confectioners 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.
Notes
- Ensure blueberries are dry before mixing to prevent batter sogginess.
- Coat blueberries lightly with flour to help suspend them evenly in the batter.
- The lemon glaze can be adjusted for thickness by varying lemon juice amount to your taste.
- Use room temperature eggs and butter for better creaming and cake texture.
- This recipe is a slight adaptation and yields a tender, moist cake with bright lemon flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 506 kcal
% 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.
User Reviews
Overall Rating
5
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