Blueberry Lemon Bundt Cake
Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Servings: 12
Make this delicious and moist lemon bundt cake filled with blueberries. Yum!
Total Time: 1 hour, 20 minutes
Servings: 12
Make this delicious and moist lemon bundt cake filled with blueberries. Yum!
Ingredients:
For the Cake
2 cups flour
2 cups blueberries
2¼ teaspoons baking powder
½ teaspoon salt
1½ cups butter (room temperature)
1½ cups sugar
6 eggs (room temperature)
1 teaspoon vanilla
2 tablespoons lemon zest (from 2 lemons)
2 tablespoons lemon juice
¾ cup milk
For the Glaze
1¼ cup powdered sugar
2 tablespoons lemon juice
For the Cake
2 cups flour
2 cups blueberries
2¼ teaspoons baking powder
½ teaspoon salt
1½ cups butter (room temperature)
1½ cups sugar
6 eggs (room temperature)
1 teaspoon vanilla
2 tablespoons lemon zest (from 2 lemons)
2 tablespoons lemon juice
¾ cup milk
For the Glaze
1¼ cup powdered sugar
2 tablespoons lemon juice
Directions:
For the Cake
Measure out flour and put into a bowl.
Take out 2 tablespoons and sprinkle over blueberries.
Add baking powder and salt to remaining flour and stir.
In a mixing bowl, beat butter and sugar together until soft and fluffy (2 to 3 minutes)
Add one egg and mix
Add 2 tablespoons of the flour mixture and mix
Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
Add lemon zest, lemon juice and vanilla, then stir to combine.
Scrape down sides with a spatula making certain everything has been well mixed.
Fold in blueberries and any flour that may have fallen off of the berries.
Pour into a well greased bundt pan.
Bake in a preheated 350 degree oven for one hour, or until cake is cooked through.
Test cake with a toothpick to determine if cooked through. Allow cake to cool in pan for 10 minutes.
Invert pan over a baking rack and allow cake to cool for an additional 10 minutes.
Carefully remove cake pan and allow cake to fully cool on baking rack.
For the Glaze
Combine powdered sugar and lemon juice until smooth
Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides. Enjoy!
For the Cake
Measure out flour and put into a bowl.
Take out 2 tablespoons and sprinkle over blueberries.
Add baking powder and salt to remaining flour and stir.
In a mixing bowl, beat butter and sugar together until soft and fluffy (2 to 3 minutes)
Add one egg and mix
Add 2 tablespoons of the flour mixture and mix
Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
Add lemon zest, lemon juice and vanilla, then stir to combine.
Scrape down sides with a spatula making certain everything has been well mixed.
Fold in blueberries and any flour that may have fallen off of the berries.
Pour into a well greased bundt pan.
Bake in a preheated 350 degree oven for one hour, or until cake is cooked through.
Test cake with a toothpick to determine if cooked through. Allow cake to cool in pan for 10 minutes.
Invert pan over a baking rack and allow cake to cool for an additional 10 minutes.
Carefully remove cake pan and allow cake to fully cool on baking rack.
For the Glaze
Combine powdered sugar and lemon juice until smooth
Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides. Enjoy!
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