Even though Colorado received another blast of winter this past weekend, today’s recipe is bursting with springy, sunshiny flavors. This blueberry lemon cake will make you forget all about the blowing snow outside. Mother’s Day will soon be here, and I think this cake would be perfect as a brunch item or as a dessert. It is bursting with fresh blueberries with an undertone of lemon. The cake itself is soft and moist but not gummy. You can choose to add the glaze or not; it is a standard powdered sugar and milk glaze, but it is so so good alongside the blueberry and lemon.
Imagine the best blueberry muffin you have ever had.
Blueberry Lemon Bundt Cake
Prep time: 20-30 minutes; Bake time: 60 minutes
For the cake:
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 and 3/4 cup white sugar
- zest of one lemon
- 1 cup unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 cups blueberries tossed with 2 tablespoons flour
For the glaze: (optional)
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1 tablespoon unsalted butter, very soft
- (optional) dash of lemon extract or dash of lemon juice
- Preheat oven to 350 degrees (reduce to 325 if your pan is dark/non-stick). Prepare a 10 cup bundt pan by greasing and flouring or spraying with Baker’s Joy.
- In a small-medium bowl, combine flour, baking powder, and salt. Set aside.
- Measure the sugar into a large mixing bowl and then zest the lemon into the same bowl on top of the sugar. Use your fingertips to rub the sugar and zest together until combined. (Note: This process imparts better lemon flavor to the final product than just stirring the two together.)
- Add the butter to the sugar and zest and cream together with a mixer on medium speed until light and fluffy, 3-5 minutes.
- On low speed, add the eggs to the butter and sugar mixture one at a time, mixing for a minute and then scraping down the bowl before adding the next egg. Add the vanilla and mix briefly to combine.
- With the mixer on low, alternate adding the flour mixture and the buttermilk to the sugar and egg mixture. Begin with 1/3 of the flour, beating until just barely combined. Then add half the buttermilk, the next 1/3 of the flour, the other half of the buttermilk, and the remaining flour.
- Reuse the bowl you used to mix the flour, powder, and salt in to toss the blueberries with 2 tablespoons of flour until evenly coated. Gently fold the blueberries and flour into the batter until evenly distributed. Batter will be very thick.
- Pour/scrape the batter into the prepared bundt pan and smooth/even out the top. Bake for 55-65 minutes or until a cake tester or skewer comes out clean. Cool the cake in the pan on a wire rack for 30 minutes. Then turn cake out onto a serving platter and let cool completely.
- Once the cake is cool, combine the glaze ingredients in a small bowl until smooth. You can add or decrease the amount of milk to get the consistency you desire. Use an offset spatula to spread the glaze over the top of the cake, pushing some down the sides to achieve your desired look. The cake can be covered and stored at room temperature for about 4 days.
Source: Brown-eyed Baker