Description
A delightful bundt cake blending bright lemon zest with fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and sugar together until light and fluffy (3-4 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
For best results, use room temperature ingredients. You can also freeze the cake after baking and thaw it before serving.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg