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LEMON BLUEBERRY BUNDT CAKE

Wet lemon bundle filled with fresh blueberries and topped with sweet lemon glaze. This Blueberry Bundt Lemon Cake is the perfect dessert for lemon lovers!



For cakes, I really like making bundt cakes. Not only do they always become perfect, but you don't need decorating skills when it comes to making them. You can usually sprinkle it with a simple glaze and it always looks very beautiful.


Today's bundt cake recipe is one of my favorite flavor combinations (and I think it's safe to say, many of you like it too!) Lemon + blueberry. This cake is incredibly moist, lemon and packed with lots of beautiful fresh blueberries. It's like summer in the form of a bundt cake.

To start, I recommend tossing the blueberries in a little flour until everything is well coated. The flour helps keep blueberries hanging from the dough so they don't sink to the bottom of the pan. Instead, your blueberries will be well distributed throughout the cake.

Then, you will whisk some flour (make sure to measure it correctly), baking powder, baking soda, and salt.

For wet ingredients, you will start by applying a little butter and sugar until light and smooth. It usually takes around 4-5 minutes to get to this stage, the butter will be light/pale and the mixture will look "smooth". Then, you will shake the lemon juice, lemon zest, and oil.

One important thing, there are lots of dough for this bundt cake. Be sure to replace your sour cream with dry ingredients to avoid mixing the excess mixture. Then, gently fold the blueberries you have added to the flour until they are evenly distributed in the mixture.

You will pour the mixture into your bundle pan, spread it, and roast it for about 50-65 minutes. I recommend checking the cake around the 50-minute mark just to be safe.

To really add more lemon flavor, I like to use lemon juice in the glaze. You can use milk if you prefer or even leave the glaze unpleasant and just enjoy it!



BAKING TIPS FOR LEMON BLUEBERRY BUNDLE CAKE

  • Be sure to throw your blueberries into 1 tablespoon of flour before adding them to the mixture. This will help prevent blueberries from sinking directly to the bottom of the pan.
  • Make sure all your ingredients are at room temperature before starting (even sour cream!).
  • Avoid alternating your mixture by mixing dry ingredients with sour cream.
  • If the top of the bundt cake starts to get too much brown before the cake is fully finished, cover loosely with some foil.


INGREDIENTS
For cakes:

  • 2 cups (300 grams fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour
  • 2 and ¾ cup (345 grams) multipurpose flour, scooped & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon of baking soda
  • 1 teaspoon of salt
  • ¾ cup (170 grams) unsalted butter, softened to room temperature
  • 2 cups (400 grams) granulated sugar
  • 4 large temperature egg rooms
  • 2 teaspoons of vanilla extract
  • ⅓ cup (80ml) fresh lemon juice
  • 2 tablespoons (30 ml) lemon zest
  • ¼ cup (60 ml) canola or vegetable oil
  • 1 cup (230 grams) full fatty acid cream, room temperature

For the lemon glaze:

  • 1 cup (120 grams) of confectioner's sugar
  • 2-3 tablespoons (30 to 45 ml) of fresh lemon juice, use as needed


INSTRUCTIONS
To make a cake:

  1. Preheat the oven to 350 ° F. Add blueberries and 1 tablespoon of flour to a mixing bowl and stir until all the blueberries are coated with flour. Put aside.
  2. In a large bowl, stir in the flour, baking powder, baking soda, and salt. Put aside.
  3. In a stand mixer bowl equipped with paddle attachments, or a large mixing bowl using an electric mixer, shake the butter and sugar for about 4-5 minutes until light and fluffy.
  4. Mix the eggs once until they are evenly mixed, then mix the vanilla. Mix lemon juice, lemon peel, and oil slowly.
  5. Add the dry ingredients in three additional turns with sour cream, starting and ending with the dry ingredients at low speed. Mix each mixture until evenly mixed, making sure the mixture is not evenly mixed. There will be a little dough, so I recommend using a rubber spatula to rotate the dough a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the mixture until they are combined.
  6. Spray the 10-inch round pan with non-stick spray. Pour the mixture into a prepared, round pan and spread evenly.
  7. Bake at 350 ° F for 50-65 minutes or until the toothpicks inserted into the cake come out clean. Cover loosely with tinfoil if needed during the last 5-10 minutes of roasting to prevent excessive browning.
  8. Remove from the oven and cool on a baking sheet on a wire rack for 30 minutes, then turn the cake over to the wire rack to finish cooling.

To make the glaze:

  1. In a medium-size bowl, stir in the powdered sugar and lemon juice until they are evenly mixed and there are no lumps left. If the glaze is too thick, add a little lemon juice. If the glaze is too thin, add a little powdered sugar to thicken it.
  2. Pour the glaze over the bundt and let stand for 10-15 minutes so the glaze hardens.


This recipe is inspired by live good bake often

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