Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake made totally from scratch has taken the vintage lemon bundt cake and speckled it with recent blueberries then topped the entire cake off with lemon cream cheese glaze. Perfect for spring get-togethers.

INGREDIENTS FOR THE BUNDT CAKE 2 cups (296 g) recent blueberries, frozen or dried could be used SEE NOTE 1 3 cups (390 g) all-purpose flour, plus 1 tablespoon 3/4 cup (170 g) unsalted butter, room temperature 2 cups granulated sugar 3 big eggs, room temperature 1 big egg yolk, room temperature 1 teaspoon vanilla extract 2 tablespoons lemon zest, from 2 lemons 1/3 cup (80 ml) recent lemon juice, from 2 lemons 1/4 cup (60 ml) canola oil, vegetable oil could be used 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup (200 g) plain Greek yogurt, room temperature, SEE NOTE 2 FOR THE GLAZE 4 ounces (113 g) cream cheese, softened 1/2 cup (60 g) confectioners’ sugar 1 tablespoon lemon zest, from 1 lemon 2 tablespoons recent lemon juice, from 1 lemon SEE NOTE 3 INSTRUCTIONS MAKE THE BUNDT CAKE Preheat the oven to 350°F. Lightly grease and flour a 10-cup bundt pan; set aside. Combine the blueberries and 1 tablespoon of flour in a bowl. Toss gently to flippantly coat the berries then set aside. In the bowl of a stand mixer equipped with a paddle attachment or with a hand held electrical mixer, beat the butter and sugar collectively till faded and fluffy, about 5 minutes. Beat within the eggs and egg yolk, one at a time, blending effectively after every one addition. Beat within the vanilla and lemon zest adopted through the lemon juice and oil. In a separate bowl whisk collectively the remainder 3 cups of flour, baking powder, baking soda, and salt.  Add to the butter combination in three additions, alternating with yogurt, blending effectively after every one addition. Take care to no longer over mix the batter.  Gently fold within the blueberries utilizing a rubber spatula till just combined. Spread the batter flippantly into the ready pan and bake for 50-65 minutes or till a toothpick inserted into the backside comes out clean. Tent loosely with foil if the cake starts to get too brown earlier than the middle has baked through. Remove from oven and funky within the pan on a wire rack for 15 minutes then invert the cake onto the rack to cool completely. MAKE THE GLAZE In a blending bowl, beat the cream cheese with an electrical mixer till smooth. Beat within the confectioners' sugar and lemon zest till effectively combined. Beat in sufficient lemon juice to make a pourable glaze. Drizzle the glaze over the cake then garnish with recent blueberries and lemon slices if desired. MAKE AHEAD TIP Glazed cake could be blanketed tightly and saved at room temperature for 2 days and/or within the refrigerator for as lots as 5 days. Unglazed cake could be blanketed tightly and refrigerated for as lots as 2 days earlier than serving. Bring to room temperate, glaze, and serve. Unglazed cake could be frozen for as lots as 3 months. Thaw within the refrigerator overnight and convey to room temperature just earlier than serving. Glaze and serve. NOTES 2 cups of fresh, frozen, or dried blueberries will work. Do no longer thaw if utilizing frozen blueberries. Sour cream could be utilized in location of Greek yogurt. Use recent lemon juice. You'll be utilizing lemon zest anyway, so juice these lemons. Nutrition Information: YIELD: 12 SERVING SIZE: 1 Amount Per Serving: CALORIES: 365 TOTAL FAT: 8g SATURATED FAT: 3g UNSATURATED FAT: 4g CHOLESTEROL: 89mg SODIUM: 280mg CARBOHYDRATES: 66g FIBER: 3g SUGAR: 38g PROTEIN: 10g

LEMON BLUEBERRY BUNDT CAKE
I can’t trust a few of you got hit with extra snow final week!

Just if you happen to are sick of the dreary winter weather, here’s slightly anything to brighten your day. Happy spring!

Vanilla cupcakes with lemon cream cheese frosting. Lemon cream cheese scones with strawberries. Easiest raspberry lemon crescent rolls. Lemon thumbprint cookies. It’s undeniable that I love lemon and all of the spring style combinations.

Oh hey, you beautiful blueberry lemon icebox cake. There’s merely little question that lemon and blueberry have been made for every one other. It’s certainly one of my best style duos of all time.

lemon blueberry bundt cake slice on a white plate with a fork taking a chunk out
Today I’m sharing a super-moist glazed lemon bundt cake that’s speckled with recent blueberries. It’s the upper of the line spring cake! It’s a primary lemon bundt cake that’s adapted from my oh-so-pretty tequila dawn cake. Do you matter that cake? It’s a pair years vintage now but it’s all of the time a success whilst I share it on facebook.

I desire to make this cake for dinner events simply due to the fact it’s such a show-stopper with minimum effort. It’s supremely buttery and moist. So good, you guys!

With a dense texture with out feeling too heavy, this cake is superb for all types of options. So proper the following I am with a fun zesty spin on my favourite bundt cake.

lemon blueberry bundt cake on wire rack
The printable recipe card with complete component quantities and classes could be discovered on the backside of this post.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE
Creamed butter and sugar is the jump of the bundt cake. Use standard granulated sugar and unsalted butter. The moisture comes from 3 big eggs, and egg yolk, recent lemon juice, oil, and plain Greek yogurt.

Lemon zest and a sprint of vanilla extract style the cake. I mean zesting the lemons then slice them open and use the recent juice. Please don’t use store-bought lemon juice. Fresh is so a lot brighter in flavor.

For the blueberries, you possibly can move with fresh, frozen, and even dried, I examined the cake with equally recent and frozen blueberries!

lemon blueberry bundt cake batter in bowl
If you judge to make use of frozen, there’s no must thaw them. And take care whilst blending them into the batter simply due to the fact they'll turn the batter a purple shade or depart purple streaks.

Dried blueberries work effectively also. 2 cups of dried blueberries is the magic quantity with out being overwhelming.

When utilizing recent blueberries, I desire to toss them in slightly flour earlier than including them to the batter. This allows hold them from “sinking” to the backside of the batter.

I love to best my bundt muffins with a matching glaze. In this case, I used a lemon glaze. Cream cheese makes it tangy, confectioners’ sugar provides sweetness, and lemon juice provides slightly extra tang that’s tremendous nice on the tongue. I typically contain a few zest as well.

Decorate the lemon blueberry bundt cake with recent lemon slices and blueberries. Just seem at how really this presentation is!

WHAT BUNDT PAN TO USE FOR CAKES?
I use the identical bundt pan* every one time I make a bundt cake. It has through no means failed me. I like that it has a nonstick coating but I nonetheless use cake launch for additional insurance. The bundt cake slides proper out of the pan whilst I invert it.

The rainy meals will seem slightly curdled earlier than including the dry ingredients. This occurs virtually anytime I use citrus juice in my batter. It’s perfectly okay and everything will mix collectively fantastically once you upload the final addition of dry ingredients.

TIPS FOR MAKING LEMON BLUEBERRY BUNDT CAKE
Toss the blueberries in slightly little bit of flour earlier than including them to the batter. This will assist hold them from sinking to the bottom.
You can use fresh, frozen, or dried blueberries on this bundt cake. I’ve left classes within the notes component of the recipe.
Set all of the meals out 30 minutes previous to creating the bundt cake. This is to guarantee that your chilly meals have had time to come to room temperature.

LEMON BLUEBERRY BUNDT CAKE
This Lemon Blueberry Bundt Cake made totally from scratch has taken the vintage lemon bundt cake and speckled it with recent blueberries then topped the entire cake off with lemon cream cheese glaze. Perfect for spring get-togethers.

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