Lemon-Blueberry Bundt Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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The combination of blueberries and lemon elevates the flavor of this simple, sugar-glazed bundt cake. This decadent cake offers triple-good lemon flavor with lemon juice and zest in the cake batter as well as lemon juice in the glaze. Ingredients:
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 |
2 cups confectioners' sugar |
1 tablespoon buttermilk |
2 to 4 tbsp. lemon juice |
Directions:
1. Preheat oven to 350°F. 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.
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