Blueberry Lemon Bundt Cake



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:

Measure out flour and put it into a bowl.

Take out 2 tablespoons and sprinkle over blueberries.

Add baking powder and salt to the 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 the cake is cooked.

Test the cake with a toothpick to determine if it is cooked completely.
Allow cake to cool in pan for 10 minutes.

Invert the pan over a baking rack and allow the cake to cool for an additional 10 minutes.

Carefully remove the cake pan and allow it to cool on a 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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