beautiful blueberry lemon bundt cake
This is a great summer take-along dessert. It's bursting with fresh New Jersey blueberries and lemon zest. You can choose to finish this beauty with a glaze or dust with powdered sugar.
Blue Ribbon Recipe
Lemons and blueberries are such a wonderful combination and this cake is not only beautiful it's amazingly delicious. It's fairly simple to throw together and will impress everyone! This is the ultimate pound cake full of lemon flavor and blueberries in every bite. We chose to glaze the cake with extra lemon zest and blueberries just make the moist cake even better.
prep time
20 Min
cook time
50 Min
method
Bake
yield
14-16 serving(s)
Ingredients
- CAKE INGREDIENTS
- 2 sticks butter; softened
- 1 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 4 large eggs
- 2 tablespoons freshly grated lemon zest
- 1 teaspoon lemon extract or 2 tsp lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries dusted with 1 tbsp flour
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- LEMON GLAZE TOPPING
- 1 1/2 cups powdered sugar
- 3-4 tablespoons half and half or milk
- 1 teaspoon lemon extract
- - optional 1 tbsp lemon zest, 1/4 cup blueberries or powdered sugar for dusting
How To Make beautiful blueberry lemon bundt cake
Test Kitchen Tips
Be sure to flour your pan very well otherwise the blueberries will stick.
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Step 1Preheat oven to 350 degrees. Adjust oven rack to center position. Grease and flour a 12 cup bundt pan.
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Step 2In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. -
Step 3In a small bowl, toss 1 1/2 cups fresh blueberries in 1 tbsp of flour; set aside.
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Step 4Grate the lemon zest in a cup. For the cake, grate 2 tbsp of zest. If also using on top of the glaze, grate an additional 1 tbsp.
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Step 5In a large mixing bowl with electric mixer on medium, cream together the butter and sugars. Add the eggs, one at a time and mix well.
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Step 6Beat in the vanilla and 2 tbsp lemon zest and 1 tsp lemon extract (or 2 tsp of fresh lemon juice).
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Step 7Add the flour mixture to the liquid ingredients with mixer on low. Add the flour in alternately with sour cream (ending with flour).
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Step 8Fold the floured blueberries into the cake batter with a spoon.
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Step 9Spoon the batter into the prepared bundt pan and spread around evenly.
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Step 10Bake for 45-50 minutes or until a toothpick tests done.
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Step 11When finished, let cake rest for 15 minutes upright on cookie rack.
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Step 12Loosen cake from pan and flip over to release on a cake dish or plate. Let cool completely.
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Step 13Make the glaze to drizzle over cooled cake if desired. In a small bowl, whisk together 1-1/2 cups of powdered sugar, milk and lemon juice or extract.
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Step 14When glaze is smooth in consistency, drizzle with a spoon over top and down sides of cake. Top the glaze with 1 tbsp grated lemon zest and blueberries around the top in a ring. If not using a glaze, sprinkle top of cooled cake with powdered sugar.
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Step 15Store tightly covered in a cool place or refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Keyword:
#lemon
Keyword:
#bundt
Keyword:
#blueberry
Keyword:
#bundt-cake
Collection:
Summer Desserts!
Method:
Bake
Culture:
American
Ingredient:
Flour
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