Description
A perfectly moist bundt cake studded with juicy blueberries and finished with a bright lemon glaze.
Ingredients
Cake:
- 2½ cups fresh blueberries
- 2 tablespoons all-purpose flour (for berries)
- 3¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1¾ cups unsalted butter, softened
- 1⅓ cups granulated sugar
- 5 large eggs, room temperature
- 1½ teaspoons vanilla extract
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- ⅔ cup whole milk, room temperature
Glaze:
- 1½ cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Generously butter and flour a 12-cup bundt pan.
- Rinse and dry blueberries completely. Toss with 2 tablespoons flour until coated.
- Whisk together 3¼ cups flour, baking powder, and salt in a bowl.
- Cream butter and sugar in a stand mixer for 4 minutes until light and fluffy.
- Beat in eggs one at a time, then vanilla, lemon zest, and lemon juice.
- Alternate adding flour mixture (in 3 additions) and milk (in 2 additions), beginning and ending with flour. Mix until just combined.
- Gently fold in floured blueberries by hand.
- Pour batter into prepared pan and bake 60-70 minutes, until toothpick comes out with few moist crumbs.
- Cool in pan 15 minutes, then turn out onto wire rack to cool completely.
- Whisk powdered sugar and lemon juice for glaze. Drizzle over cooled cake.
Notes
Room temperature ingredients are crucial for proper mixing. Don’t overmix the batter to keep the cake tender. Cake keeps covered at room temperature for 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour