Blueberry Bundt Cake
This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.
Blueberry Bundt Cake
Butter & flour a bundt pan, set aside.
Preheat oven to 350F.
To a large mixing bowl, add:
2 3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Sift together, set aside.
To the bowl of a stand mixer, add:
1 3/4 cups sugar
1 cup butter, softened
Using the paddle attachment, cream together for ~2 minutes, until lightened.
One at a time, mixing after each, add:
4 eggs
Once combined, pour in:
2 Tbsp lemon juice
2 tsp lemon zest
1 tsp lemon extract
1 tsp vanilla
Mix until smooth.
Alternately add, ~half of each, and fold together:
1 cup buttermilk
Flour mixture
Finally, fold in:
1 1/4 cup blueberries (fresh or frozen)
Pour into prepared bundt pan.
Bake at 350F for 50-60 minutes, until a toothpick comes out clean.
Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.
Drizzle with glaze:
Lemon Glaze
To a small mixing bowl, add:
1 1/2 cups sugar
1 Tbsp lemon juice
Thin out with:
1 Tbsp water
Repeat water until desired thickness is achieved.
Pour over cooled cake. Serve.
Brenda’s tips:
Serving size: 16-24
No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan
