Bundt cakes, once the punch line in a joke – remember ‘My Big Fat Greek Wedding’ – are now back in fashion. I never stopped making these powerhouse cakes – ranging from rich fruit-filled pounds to a sinful brownie nut cake. Easy to make; a great first cake for a novice baker. I love blueberries and lemons, a winning combination in my Blueberry Lemon Cake. Warning this cake is for lemon lovers!
Look at those plump, luscious blueberries bursting with juice and flavor. The taste is popping off the photo!
For the cake:
2 cups blueberries + 1 tablespoon all-purpose flour
2 ¾ cups all-purpose flour King Arthur’s Flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened to room temperature, Cabot’s butter
2 cups granulated sugar, Dominos Sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup of vegetable oil
1 cup full sour cream, room temperature, Hood’s
For the lemon glaze:
2 cups confectioners sugar, Dominos
3- 4 tablespoons fresh lemon juice, use as needed
To make the cake:
Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
Whisk the flour, baking powder, soda, and salt in a large mixing bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to overmix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until combined.
Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
I’ve used Nordic Ware Bundt pans for every. This one is wonderful!
Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes clean.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
In a medium-sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined, and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add more powdered sugar to thicken it.
Pour the glaze on top of the bundt cake and allow it to sit for about 10-15 minutes so the glaze can harden.
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Now this is the cake for me! So beautifully textured, and lovely lemon! Not to mention the delightful blueberries!
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It’s very moist with the sour cream
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