why make this recipe
Lemon Blueberry Bundt Cake is a delightful dessert that combines the refreshing taste of lemon with the sweetness of blueberries. This cake is perfect for gatherings, special occasions, or simply enjoying at home. It’s easy to make and promises a moist, flavorful result that will leave everyone asking for seconds. The glaze adds an extra touch of sweetness and a beautiful finish, making it as gorgeous as it is delicious.
how to make Lemon Blueberry Bundt Cake
Ingredients:
- 2¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 cups fresh blueberries, tossed with 2 tablespoons flour
- 1½ tablespoons butter, melted (for glaze)
- 2 cups powdered sugar (for glaze)
- â…“ cup fresh lemon juice (for glaze)
- Pinch of salt (for glaze)
- 1 tablespoon lemon zest (for glaze)
Directions:
- Preheat your oven to 350°F. Grease and flour a bundt pan thoroughly, making sure all the grooves are coated.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture in three parts and the sour cream in two parts, starting and ending with the flour. Mix gently until just combined.
- Stir in the lemon juice, lemon zest, and vanilla extract until well incorporated. Gently fold in the floured blueberries.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 60-75 minutes or until a knife inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the glaze, whisk together the melted butter, powdered sugar, lemon juice, salt, and lemon zest until smooth. Drizzle this glaze over the cooled cake before serving.
how to serve Lemon Blueberry Bundt Cake
You can serve Lemon Blueberry Bundt Cake on its own or with a side of whipped cream or vanilla ice cream. It’s great for afternoon tea or as a dessert at dinner parties. Slice the cake into wedges and place it on dessert plates for an elegant presentation.
how to store Lemon Blueberry Bundt Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer, you can refrigerate it, where it will last for up to a week. For longer storage, wrap the cake well in plastic wrap and freeze it for up to three months. Remember to thaw it in the fridge overnight before serving.
tips to make Lemon Blueberry Bundt Cake
- Make sure your butter is at room temperature for easy creaming with sugar.
- Toss the blueberries in flour before adding them to the batter to help prevent them from sinking to the bottom.
- Do not overmix the batter after adding the blueberries to keep the cake tender.
- Check for doneness a few minutes before the end of the baking time to prevent overbaking.
variation
You can experiment with different fruits, such as raspberries or strawberries, in place of blueberries. Adding nuts like chopped pecans or walnuts can also give the cake a nice crunch.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter.
2. How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking.
3. Can I make this cake ahead of time?
Absolutely! This cake retains its flavor well over a few days, making it perfect for baking ahead of time. Just keep it stored properly as mentioned.
