Lemon Blueberry Bundt Cake is a delightful and refreshing dessert that combines the tartness of lemon with the sweet, subtle flavor of blueberries in a moist, dense cake. Perfect for summer gatherings or as a special treat, this cake features a lemon-infused batter speckled with fresh or frozen blueberries, ensuring bursts of fruity flavor in every bite. The cake is typically finished with a lemon glaze that adds an extra zing, making it not only visually appealing with its bright, inviting colors but also irresistibly tasty.
Ingredients:
- Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup buttermilk
- 2 cups blueberries (fresh or frozen)
- Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Prep and Mix Dry Ingredients: Preheat oven to 350°F (175°C). Grease a Bundt pan. Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and lemon zest.
- Combine with Dry Ingredients: Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients. Fold in blueberries.
- Bake: Pour batter into the prepared pan. Bake for about 60 minutes.
- Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Enjoy this beautiful Lemon Blueberry Bundt Cake with your afternoon tea or as a special dessert!