Description
Lemon blueberry bundt cake brings zesty sunshine to classic dessert traditions. Juicy blueberries and tangy lemon create a perfect balance, promising delightful moments of pure comfort with each elegant slice.
Ingredients
Scale
Primary Ingredients:
- 2.5 cups all-purpose flour (312 grams)
- 1.75 cups granulated sugar (350 grams)
- 4 large eggs
- 1.5 cups blueberries (190 grams)
Dairy and Fat Components:
- 0.75 cup unsalted butter (168 grams)
- 0.5 cup sour cream (180 ml)
- 0.25 cup milk (60 ml)
- 2 tablespoons vegetable oil (30 ml)
Flavor and Seasoning Ingredients:
- 2 tablespoons lemon zest
- 0.25 cup lemon juice (60 ml)
- 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons vanilla extract
Lemon Glaze:
- 1 cup powdered sugar (110 grams)
- 1–2 tablespoons lemon juice (15–30 ml)
Instructions
- Prepare the oven environment by heating to 325°F (160°C) and thoroughly coating a bundt pan with butter or non-stick spray, ensuring complete surface coverage.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to create a uniform dry ingredient mixture.
- In a large bowl, cream butter with granulated sugar and lemon zest, beating until the mixture becomes light and fluffy, incorporating oil and vanilla extract for enhanced flavor depth.
- Introduce eggs individually, mixing completely after each addition to maintain a smooth, consistent batter texture.
- Gradually alternate adding dry ingredients and wet ingredients (sour cream and milk) to the butter mixture, beginning and concluding with dry ingredients, mixing minimally to prevent over-working the batter.
- Gently incorporate freshly squeezed lemon juice, stirring until evenly distributed throughout the batter.
- Coat blueberries with one tablespoon of flour to prevent sinking during the baking process, then delicately fold them into the prepared batter.
- Transfer the batter into the prepared bundt pan, smoothing the surface with a spatula to ensure even distribution.
- Bake in the preheated oven for 55 to 65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully baked.
- Allow the cake to rest in the pan for 30 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar with lemon juice, adjusting liquid quantity to achieve desired consistency.
- Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the cake’s sides for an elegant finish.
Notes
- Flour-Coated Blueberries Prevent Sinking: Tossing berries in flour creates a light coating that keeps them suspended throughout the cake, ensuring even distribution in every slice.
- Room Temperature Ingredients Matter: Bringing butter, eggs, and dairy to room temperature helps create a smoother, more uniform batter with better rising potential.
- Gentle Mixing Preserves Cake Texture: Alternating dry and wet ingredients and mixing just until combined prevents overdeveloping gluten, which could make the cake tough.
- Toothpick Test Ensures Perfect Doneness: A clean toothpick inserted into the cake’s center indicates it’s fully baked, with no raw batter clinging to the probe.
- Cooling Time Impacts Cake Stability: Letting the cake rest in the pan for 30 minutes before removing helps it set and reduces the risk of breaking when unmolding.
- Glaze Consistency Is Key: Adjust lemon juice gradually to achieve a drizzle-friendly glaze that’s neither too thick nor too runny for beautiful cake decoration.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg