Ingredients for Lemon Blueberry Bundt Cake
- ½ cup powdered sugar (for glaze)
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1 tablespoon lemon juice + 2 tablespoons for glaze
- Lemons, Rind Of
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 cup fresh or frozen blueberries
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How to Make Lemon Blueberry Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 tablespoon lemon juice.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup fresh or frozen blueberries and the zest of 1 lemon.
- Pour batter into the prepared bundt pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together ½ cup powdered sugar, 2 tablespoons lemon juice, and a pinch of lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Once the cake is completely cool, use a toothpick to poke holes all over the top. Drizzle the lemon glaze evenly over the cake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
89g
Fat
26g
Carbs
12g
