How To make Blueberry Bundt Cake

How to Bake Blueberry Orange Sour Cream Bundt Cake with Chef Dale MacKay | Recipe

World's Best Lemon Blueberry Bundt Cake

This homemade cake recipe is one of my personal favorites. I love the sour cream bundt cake filled with sweet blueberries and a fresh lemon flavor. Topped with zesty lemon icing, this lemon blueberry bundt cake just can't get any better! Grab the recipe:

Lemon Blueberry Bundt Cake

This luscious cake is perfect for your next gathering – or just for your Sunday morning brunch!
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Blueberry Lemon Bundt Cake Recipe

This Blueberry Lemon Bundt Cake is amazing, very soft with a lot of blueberries inside, lemon flavored, definitely one of the best cakes ever. The recipe is very easy to prepare, takes only few minutes until is ready for baking. You can use either frozen or fresh blueberries. Give it a try, you will love it too.

Ingredients

Makes about 12 servings

2 sticks (220g) butter
1 1/2 cup (300g) sugar
3 eggs
1 tsp vanilla extract
2 tbsp lemon zest
2 tbsp lemon juice
3 cups (375g) flour
2 tsp baking powder
1 tsp salt
1 cup buttermilk
2 cups (200g) frozen blueberries
1 tbsp flour, to add over the blueberries

Topping ideas
Powdered sugar for dusting
or
Lemon Glaze
1 cup (125g) powdered sugar
2 tbsp lemon juice

Directions

1. Preheat oven to 350 F (180C). Butter and dust with flour a 10 inch bundt pan.

2. In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.

3. In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.

4. Add vanilla, lemon zest and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.

5. Only now, take the blueberries out of the freezer, Stir with 1 tbsp of flour. Keep about 1/4 cup of the blueberries for topping and add the rest over the batter.

6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.

7. Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.

8. Bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.

9. Remove from the oven and rest in the pan for about 15-20 minutes before inverting it onto a rack. Let cool at room temperature.

10. Before serving dust the blueberry bundt with powdered sugar or prepare the lemon icing by mixing the powdered sugar with lemon juice. Enjoy!

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Blueberry and Yogurt Bundt Cake Recipe | Extra Moist!! Super Spongy!

Let me know how you get on in the comments box below!
Enjoy!!!

23 BUNDT PAN

260 GR ALL-PURPOSE FLOUR
5 GR BAKING POWDER
A PINCH OF SALT
100 GR LEMON JUICE
160 GR PLAIN YOGURT
90 GR SEED OIL
VANILLA EXTRACT
3 LARGE EGGS
200 GR CASTER SUGAR
200 GR FROZEN BLUEBERRY
BAKE AT 190 °C/ 374°F in static oven for 15 min. + 170°C / 338°F for 45 min.

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Written, Directed, Produced by: Sabrina Battaglia
Logo Design: Gae Imago, Sabrina Battaglia

Lemon Blueberry Bundt Cake ~ Lemon Week on The Farming Pastor's Wife

We are continuing on with our Lemon Celebration, making a Lemon Blueberry Bundt Cake using the bottled lemon juice. Of course, if you have real lemons by all means squeeze those and use them.

I hope you all enjoy the southern farm and ministry culture that our lives revolve around.

Lemon Cake:
2 cups flour
1 & 1/2 cup sugar
2 & 1/4 tsp baking powder
2 cups Blueberries
3/4 cup milk
1/4 cup lemon juice
lemon zest of 2 lemons
1& 1/2 cup butter
1 to 2 tsp lemon extract
6 eggs

Preheat oven to 350°
mix everything but Blueberries as ypu would any Cake. Fold in Blueberries. Bake for 50 to 60 minutes.

Glaze:
2 cups powdered sugar
4 Tbsp lemon juice


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