Lemon-Blueberry Bundt Cake Recipe

Name: Lemon-Blueberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup lemon juice; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 16 tablespoons (2 sticks) unsalted butter, at room temperature; 2 cups sugar; 2 teaspoons grated lemon zest; 4 large eggs, at room temperature; 2 cups blueberries; Glaze:; 2 cups confectioners' sugar; 1 tablespoon buttermilk; 2 to 4 Tbsp. lemon juice

Servings: persons

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 teaspoons grated lemon zest
4 large eggs, at room temperature
2 cups blueberries
Glaze:
2 cups confectioners' sugar
1 tablespoon buttermilk
2 to 4 Tbsp. lemon juice

1
Preheat oven to 350u00b0F. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
2
Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
3
In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.
4
Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
5
Make glaze: Mix confectioners' sugar, buttermilk and 2 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

1947

kcal

Calories

Fat

290

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake:, 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Lemon-Blueberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Blueberry Bundt Cake

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