adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon-Blueberry Bundt® Cake
Lemon-Blueberry Bundt® Cake
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
125 minutes
Indulgent lemon blueberry Bundt® cake drizzled with zesty lemon glaze.
Ingredients:
  • 1.5 teaspoons all-purpose flour
  • 2.5 cups all-purpose flour
  • 0.33333334326744 cup almond flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon kosher salt
  • 1.5 cups white sugar
  • 1 cup unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 cup buttermilk
  • 0.5 cup lemon curd
  • 2 teaspoons lemon zest
  • 2.5 cups powdered sugar
  • 0.25 cup lemon juice
  • 0.125 teaspoon kosher salt
  • 1 teaspoon unsalted butter
  • 1 tablespoon fresh blueberries, or as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), and grease and flour a fluted tube pan like a Bundt®.
  • Dry blueberries carefully and transfer them to a plastic bag. Coat the berries with 1 1/2 teaspoons of flour until they are all lightly dusted. Set aside.
  • Mix together 2 1/2 cups of flour, almond flour, baking powder, and salt in a medium bowl until fully combined using a fork.
  • In a stand mixer bowl, beat sugar and butter on high speed until light and fluffy, about 4 minutes. Then, on low speed, add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Add a third of the flour mixture, then half of the buttermilk, mixing well each time. Repeat until all ingredients are incorporated, finishing with the remaining flour mixture. Stir in lemon curd, lemon zest, and vanilla extract until just mixed. Gently fold in blueberries by hand.
  • Transfer the batter into the pan, scrape the mixer bowl and beater, then gently tap the pan to release any air bubbles.
  • Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 30 minutes, then transfer to a decorative plate.
  • Combine powdered sugar, lemon juice, lemon zest, and salt in a microwave-safe glass bowl to make the glaze. Top with butter and microwave until bubbling and butter is melted, approximately 1 minute. Whisk until smooth. Let the glaze cool for 15 minutes, then pour over the cake. Optional: garnish with blueberries.

Similar Recipes