Cakes, Uncategorized

Blueberry Lemon Bundt Cake

Who doesn’t love the blueberry/lemon combo? This cake is so delicious and perfect for summertime! It is light, fluffy, moist and filled with flavor from both the lemons and blueberries. I had mine for breakfast with my coffee and loved every minute of it!

One of the ladies from my Bible study has a gorgeous lemon tree and brought us all more lemons than we knew what to do with so I took some and had no clue what to do with them. I decided to make this cake to put those beautiful lemons to use and I am so glad I did!

Inside the Wire:

-In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.

-In a stand mixer or electric mixer, with the paddle attachment, cream the butter, sugar and lemon zest together until fluffy.

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-Beat in the egg and egg yolk one at a time and vanilla extract until combined.

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-Combine the buttermilk, lemon juice and vanilla in a measuring cup with a spout.

-Next, add the flour mixture and the buttermilk alternately to the creamed butter on low to medium speed. Beginning and ending with the flour mixture Repeating until all are incorporated.

-Toss blueberries in 1 tablespoon of flour. Then fold blueberries into the batter gently.

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-Grease a bundt cake pan really well and pour batter into it.

-Bake for 50-55 minutes or until toothpick comes out clean.

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-Let cake cool completely before inverting.

-In a small bowl whisk together melted butter, confectioners’ sugar, salt, lemon zest, lemon juice, and milk until well combined and no longer has lumps.

-Drizzle glaze over cooled cake and enjoy!

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Blueberry Lemon Bundt Cake

Ingredients

Cake:

-2 ½ cups of All-Purpose Flour

-1/2 teaspoon Salt

-3/4 teaspoon Baking Powder

-1/4 teaspoon of Baking Soda

-10 Tablespoons Unsalted Butter, softened

-1 1/4 cups of Sugar

-1 Tablespoon of fresh Lemon Zest

-1 large Egg, room temp.

-1 large Egg Yolk only, room temp.

-1 cup Buttermilk, at room temp

-1 teaspoon Vanilla Extract

-2 Tablespoons fresh Lemon Juice

-1 ½ cups fresh Blueberries

Lemon Glaze:

-1/2 cup Confectioners’ Sugar

-1/2 Tablespoon Unsalted Butter, melted

-1 Tablespoon Lemon Zest

-1 1/2 Tablespoon fresh Lemon Juice

-1 teaspoon Milk

-pinch of Salt

Directions

Preheat the oven to 350 degrees.

Cake:

  1. In a small bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
  2. In a stand mixer or electric mixer, with the paddle attachment, cream the butter, sugar and lemon zest together until fluffy.
  3. Beat in the egg and egg yolk one at a time and vanilla extract until combined.
  4. Combine the buttermilk, lemon juice and vanilla in a measuring cup with a spout.
  5. Next, add the flour mixture and the buttermilk alternately to the creamed butter on low to medium speed. Beginning and ending with the flour mixture Repeating until all are incorporated.
  6. Toss blueberries in 1 tablespoon of flour.       Then fold blueberries into the batter gently.
  7. Grease a bundt cake pan really well and pour batter into it.
  8. Bake for 50-55 minutes or until toothpick comes out clean.
  9. Let cake cool completely before inverting.

Glaze:

  1. In a small bowl whisk together melted butter, confectioners’ sugar, salt, lemon zest, lemon juice, and milk until well combined and no longer has lumps.
  2. Drizzle glaze over cooled cake and enjoy!

2 thoughts on “Blueberry Lemon Bundt Cake”

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