Lemon Blueberry Bundt Cake Recipe

Introduction

Lemon Blueberry Bundt Cake is a delightful dessert that combines the tangy flavor of lemon with the sweet, juicy burst of blueberries. This cake is perfect for any occasion, from a casual family dinner to a sophisticated tea party. The bundt shape adds an elegant touch, making it a show-stopper on any dessert table. This recipe will guide you through the steps to create a moist, flavorful cake that is sure to impress your guests.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from 1-2 lemons)
• 1/4 cup fresh lemon juice
• 1 cup buttermilk
• 2 cups fresh blueberries (plus 1 tablespoon flour)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

Preparing the Cake

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
7. Fold in Blueberries: Gently fold the blueberries into the batter with a spatula, being careful not to overmix.
8. Fill the Pan: Pour the batter into the prepared bundt pan, spreading it evenly.
9. Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Making the Lemon Glaze

1. Mix Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
3. Serve: Let the glaze set for a few minutes before slicing and serving the cake.

Tips for Success

• Room Temperature Ingredients: Ensure that the butter, eggs, and buttermilk are at room temperature for the best texture.
• Avoid Overmixing: Overmixing the batter can result in a dense cake. Mix until just combined for a light, fluffy texture.
• Flour the Blueberries: Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.

Variations

• Orange Blueberry Bundt Cake: Replace the lemon zest and juice with orange zest and juice for a citrusy twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
• Lemon Raspberry Bundt Cake: Substitute fresh raspberries for the blueberries for a different berry flavor.

Conclusion

This Lemon Blueberry Bundt Cake is a delicious and beautiful dessert that combines the bright flavors of lemon and blueberries in a moist, tender cake. The lemon glaze adds an extra layer of citrusy sweetness, making this cake a perfect choice for any occasion. Whether you’re serving it at a brunch, a tea party, or as a special dessert, this bundt cake is sure to be a hit.