Description
Mediterranean sunshine meets sweet indulgence in this lemon blueberry bundt cake, a delightful dessert that balances tangy citrus with plump, juicy blueberries. Moist, elegant, and irresistibly fragrant, you’ll savor each luxurious slice of pure summer comfort.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (315 g) all-purpose flour
- 1 1/2 cups (225 g) fresh blueberries
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) unsalted butter, softened
- 1 cup (240 ml) buttermilk
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Glaze Ingredients:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a 10-cup Bundt pan with grease to prevent sticking.
- Create a dry ingredient mixture by whisking flour, baking powder, baking soda, and salt together in a medium bowl until well combined.
- In a large mixing bowl, use an electric mixer to cream butter and sugar until light and airy, developing a fluffy texture.
- Incorporate eggs into the butter mixture one at a time, ensuring each is fully integrated before adding the next. Mix in lemon zest and vanilla extract for vibrant flavor.
- Alternately add dry ingredients and buttermilk to the wet mixture, mixing gently to maintain a smooth batter consistency.
- Lightly dust blueberries with flour to prevent sinking, then delicately fold them into the batter to distribute evenly.
- Transfer the batter into the prepared Bundt pan, spreading it uniformly to ensure even baking.
- Bake in the preheated oven for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
- Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar and lemon juice until achieving a smooth, pourable consistency.
- Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the cake’s ridges for an elegant finish.
Notes
- Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the cake.
- Use room temperature ingredients like eggs and buttermilk to create a smoother, more consistent cake texture and help ingredients blend seamlessly.
- Test cake doneness carefully by inserting a toothpick at a slight angle to avoid hitting a blueberry, which might give a false wet reading.
- Modify the recipe for gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s delicate crumb and tender structure.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 256
- Sugar: 23 g
- Sodium: 175 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg