Description
This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake–only one pan, some glaze and berries to garnish, or not–you choose.
Ingredients
- 2 cups fresh blueberries
- 1 ½ teaspoons all-purpose flour
- 2 ½ cups all-purpose flour
- ⅓ cup almond flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 ½ cups white sugar
- 1 cup unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 cup buttermilk
- ½ cup lemon curd
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
- 1 teaspoon unsalted butter
- 1 tablespoon fresh blueberries, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
- Combine 2 1/2 cups flour
- almond flour
- baking powder
- and salt in a medium bowl; stir with a fork until well blended.
- Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy
- about 4 minutes. Reduce speed to low; add eggs
- 1 at a time
- beating after each addition and scraping the bowl as needed.
- Mix in about 1/3 of the flour mixture
- followed by 1/2 of the buttermilk
- beating after each addition. Repeat
- ending with the final 1/3 of the flour mixture. Add lemon curd
- lemon zest
- and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
- Pour batter into the prepared pan
- cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
- 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack
- about 30 minutes. Turn out onto a decorative plate.
- Stir powdered sugar
- lemon juice
- lemon zest
- and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted
- about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries
- if desired.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 2 hrs 5 mins
Servings: 12