Lemon Blueberry Bundt Cake

Introduction

Lemon Blueberry Bundt Cake combines the refreshing zest of lemon with juicy blueberries in a moist, tender cake. This delightful dessert is perfect for any occasion, from a casual afternoon tea to a special celebration. The addition of a tangy lemon glaze adds a finishing touch that makes this cake truly irresistible.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1/3 cup lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt
• 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Glaze:

• 1 1/2 cups powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan, making sure all the grooves are well-coated to prevent sticking.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs and flavorings: Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until combined.
5. Alternate dry ingredients and sour cream: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
6. Toss the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to help prevent them from sinking during baking. Gently fold the blueberries into the batter.
7. Bake the cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Cool the cake: Let the cake cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
9. Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed. The glaze should be pourable but not too runny.
10. Glaze and serve: Once the cake is completely cool, drizzle the lemon glaze over the top of the Bundt cake, allowing it to drip down the sides.

Servings and Timing

• Servings: 12-14 slices
• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 20 minutes (including cooling time)

Variations

• Berry Mix: Replace blueberries with other berries like raspberries, blackberries, or strawberries.
• Lemon Cream Cheese Glaze: Substitute the lemon glaze with a cream cheese frosting for a richer flavor.
• Add Nuts: Incorporate chopped walnuts or pecans into the batter for added crunch.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
• Reheating: Serve the cake at room temperature. If you prefer it slightly warm, microwave a slice for 10-15 seconds.

10 FAQs

1. Can I use frozen blueberries?
   • Yes, you can use frozen blueberries without thawing them. Just toss them in flour to prevent sinking.
2. Can I use Greek yogurt instead of sour cream?
   • Yes, Greek yogurt is a good substitute for sour cream in this recipe.
3. How do I prevent the cake from sticking to the Bundt pan?
   • Grease and flour the Bundt pan thoroughly. You can also use a non-stick Bundt spray for added assurance.
4. What can I use if I don’t have a Bundt pan?
   • You can use a regular round or square cake pan, but adjust the baking time accordingly.
5. How do I know when the cake is done?
   • Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
6. Can I make this cake ahead of time?
   • Yes, you can bake the cake a day or two in advance. Keep it covered to maintain freshness.
7. How do I make the glaze thicker or thinner?
   • Adjust the consistency by adding more powdered sugar to thicken or more lemon juice to thin it.
8. Can I add more lemon zest to the glaze?
   • Yes, you can add extra lemon zest to the glaze for a more intense lemon flavor.
9. How should I store leftover cake?
   • Store the leftover cake in an airtight container to keep it fresh. Refrigerate if not consumed within a few days.
10. Can I freeze this cake?
    • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.

Conclusion

Lemon Blueberry Bundt Cake is a bright and delicious dessert that combines the tangy flavor of lemon with sweet, juicy blueberries. Its moist texture and flavorful glaze make it a perfect choice for any gathering or as a treat for yourself. Whether enjoyed with a cup of tea or as a special dessert, this cake is sure to impress!

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