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Blueberry Bundt Cake
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Delicious blueberry Bundt cake drizzled with lemon glaze, perfect for dessert or enjoy a slice with tea or coffee as a delightful snack.
Ingredients:
  • 2.5 cups fresh blueberries
  • 1.5 tablespoons cake flour
  • 3.25 cups cake flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 lemons, or more to taste, zested
  • 3 large eggs
  • 1 teaspoon lemon extract
  • 0.25 cup buttermilk
  • 1 cup powdered sugar
  • 1 lemon, zested and juiced
  • 4 tablespoons unsalted butter, melted and cooled
  • salt
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C. Grease and flour a fluted tube pan (such as Bundt) and place on the center rack.
  • In a bowl, coat blueberries with 1 1/2 tablespoons of flour until fully covered. In another bowl, sift together 3 1/4 cups of flour, baking soda, and salt.
  • In a large bowl, mix together sugar, softened butter, and lemon zest until light and fluffy using an electric mixer. Add eggs one at a time, along with lemon extract, beating well after each addition until smooth. Stir in flour mixture and buttermilk until fully combined. Carefully fold in blueberries dusted with flour, then pour batter into the prepared pan and spread evenly with a spatula.
  • Bake until a toothpick comes out clean, about 50-60 minutes. Cool on a wire rack for 10 minutes, then gently loosen edges with a knife and invert onto a serving plate or cooling rack.
  • Once the cake has cooled, mix powdered sugar and lemon zest in a food processor until the zest is finely processed. Add lemon juice, melted butter, and salt, and blend until smooth. Brush the warm cake with the glaze using a pastry brush. Let the cake cool before slicing.

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