Zesty Blueberry Lemon Bundt Cake Recipe

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Zesty Blueberry Lemon Bundt Cake Recipe

This cake has sweet notes from the blueberries and glaze, and sour notes from the lemon. One of the most incredible things about this cake is the texture. It's super crazy moist. It melts in your mouth.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 383kcal

Author: Jillian Tohber Leslie

Ingredients

For the cake

2 sticks butter 1 cup
1 ⅓ cups granulated sugar
2 eggs
3 egg yolks
Zest of two medium lemons or one large lemon (about 2-3 tablespoons loosely packed)
4 tablespoons lemon juice
1 teaspoon vanilla
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

For the glaze

1 ¼ cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Instructions

Preheat the oven to 350F.
Flour a 10 inch bundt pan by greasing with butter. Add a few tablespoons of flour, and shake until coated. Turn the pan upside down and tap to remove excess flour.
Add the flour, baking powder, baking soda, and salt to a mixing bowl. Stir and set aside.
Add room temperature butter, granulated sugar, eggs, vanilla, lemon zest, and lemon juice to a large mixing bowl. Beat on high with an electric mixer for 1-2 minutes.
Add the dry ingredients in 2 batches. Mix on low until just it just comes together.
It will be a relatively thick batter, so use spatula to help transfer the batter into the prepared pan. Smooth the top of the batter.
Bake for 45-50 minutes. The top should start to brown and crack.
Let it cool for 10 minutes, then turn the pan over to remove the cake.
In a small bowl, add the powdered sugar, lemon juice, and milk. Mix until smooth. Drizzle over cake.
Let the cake cool and the glaze dry for about 30 minutes.

Notes

Decorate the cake just before serving so the blueberries don't slide off!

Nutrition