Lemon Blueberry Bundt Cake Recipe: Perfect for Spring
Are you looking for a delicious and easy dessert to make this spring? Look no further than this lemon blueberry bundt cake recipe! With tangy lemon and juicy blueberries, this cake is perfect for any occasion, whether it's a family gathering or a springtime celebration.
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Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons lemon zest
- 2 teaspoons pure vanilla extract
- 1 cup milk
- 2 cups fresh blueberries dusted with flour
For the Glaze
- 2 cups confectioners' sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon unsalted butter melted
- 1 teaspoon pure vanilla extract
Instructions
For the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 12-cup bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the lemon zest and vanilla extract.
- Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Glaze
- In a medium bowl, whisk together the confectioners' sugar, lemon juice, melted butter, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
- Let the glaze set for 10-15 minutes before serving.
Nutrition
Calories: 300kcal
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