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How to Make Lemon-Blueberry Bundt® Cake - A Step-by-Step Guide

What better way to brighten up your day than with a delicious Lemon-Blueberry Bundt® Cake? This classic dessert is perfect for any occasion, from a relaxed weekend brunch to a fancy afternoon tea. With its zesty lemon flavor, juicy blueberries, and moist crumb, this cake is sure to be a hit with your family and friends.

The combination of lemon and blueberries is a match made in heaven, creating a refreshing and indulgent flavor profile. The tartness of the lemon pairs beautifully wit...

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Ingredients

  • 2 cups fresh blueberries
  • 1 ½ teaspoons all-purpose flour
  • 2 ½ cups all-purpose flour
  • ⅓ cup almond flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 ½ cups white sugar
  • 1 cup unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 cup buttermilk
  • ½ cup lemon curd
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 ½ cups powdered sugar
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • ⅛ teaspoon kosher salt
  • 1 teaspoon unsalted butter
  • 1 tablespoon fresh blueberries, or as needed

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 45 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 12
  • Yield: 1 fluted tube cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
  • Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
  • Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
  • Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
  • Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
  • Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.

    • Nutrition

    533 cal.

    • Total Fat: 20g
    • Saturated Fat: 11g
    • Cholesterol: 97mg
    • Sodium: 172mg
    • Total Carbohydrate: 86g
    • Dietary Fiber: 2g
    • Total Sugars: 62g
    • Protein: 6g
    • Vitamin C: 6mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 109mg

    Categories

    Sweet recipes
    Dessert recipes
    Cake recipes
    Lemon recipes
    Blueberry recipes