Blueberry Bundt® Cake recipe
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Ingredients
- 2 ½ cups fresh blueberries 1 ½ tablespoons cake flour 3 ¼ cups cake flour 1 teaspoon baking soda 1 teaspoon salt 2 cups white sugar 1 cup unsalted butter, softened 2 lemons, or more to taste, zested 3 large eggs 1 teaspoon lemon extract ¼ cup buttermilk 1 cup powdered sugar 1 lemon, zested and juiced 4 tablespoons unsalted butter, melted and cooled salt
Nutrition Info
- 393.2 caloriescarbohydrate: 61.2 gcholesterol: 72.9 mgfat: 15.2 gfiber: 1.7 gprotein: 4.1 gsaturatedFat: 10.5 gservingSize: -sodium: 252.2 mgsugar: 35.3 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Bundt® Cake
Directions
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Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour, toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
Combine sugar, softened butter, and lemon zest in a large bowl, beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk, mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor, process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.