Lemon Blueberry Bundt Cake

Recipe Adapted From: Two in the Kitchen
Posted:     File Under: Dessert
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I was looking for the perfect recipe to make for a bunch of people. Blueberry muffins were a good choice but typically one recipe only yields 8 muffins. I needed more than that. While on Pinterest I found the perfect recipe: Lemon Blueberry Bundt Cake. It is the perfect post Easter egg hunt breakfast treat. That is, if you leave yourself enough time to prepare it, bake it, AND let it cool. I didn't, which in turn caused pre-Easter egg hunt panic.

Lemon Blueberry Bundt Cake is sweet, yet tart. Delicious lemon and blueberry scents fill your home while the cake bakes. It screams Spring time and warm weather, blooming flowers and sunshine. Everything seems perfect, until you decide to not let the cake cool and remove it from the bundt pan. Then panic strikes, kids are crying, you're yelling, your husband looks at you like your crazy. With no other choice you throw the whole pan into the freezer and go outside for the Easter egg hunt.

Don't worry, it all turned out fine. Once the cake cooled, I was able to cut it and ice the pieces rather than remove the whole cake at once. I wasn't too concerned though because I was serving it right away. Just remember, spray your pan AND let your cake cool.

Serves   : 16
Prep   : 30 Minutes
Cook   : 60 Minutes
Preheat Oven   : 350 Degrees

1 cup   Unsalted butter, softened
1 3/4 cup   Sugar
1    Lemon (zest)
1 tsp   Vanilla
4   Large eggs
2 3/4 cup   Flour
2 tsp   Baking powder
1/2 tsp   Salt
1/4 cup   Lemon juice
3/4 cup   Buttermilk
2 cups    Blueberries
2 cups   Powdered sugar
2 Tbsp   Milk
2 Tbsp   Lemon juice

Spray a large bundt pan with cooking spray.
In a large bowl, cream together butter and sugar until smooth.
Add the lemon zest, vanilla, and one egg at a time, mix until just incorporated.
In a medium bowl, sift together, flour, baking powder and salt. Set aside.
In a small bowl, mix the lemon juice and buttermilk.
Slowly mix flour mixture with butter mixture alternating with buttermilk mixture. Start with flour mixture and end with flour mixture.
Do not overmix. Carefully fold in the blueberries.
Pour batter into bundt pan.
Bake for 60 minutes. Do not overbake.
Allow to cool 15 minutes before you invert it carefully.
Prepare glaze by mixing powdered sugar, milk and lemon juice.
Glaze cake and serve.

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