Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake - fluffy and flavorful, this cake is a great addition to your holiday table.
Servings: 12
Ingredients
- 3/4 cup butter
- 1 3/4 cups granulated sugar
- 3 large eggs
- zest from 1 lemon
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1/2 tsp salt
- 2 tsp baking powder
- 2 1/2 cups all-purpose flour
- 3 cups fresh or frozen blueberries (do not thaw, if using frozen)
Sweet lemon glaze
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Cake:
- Preheat oven to 350 F (177 C). Grease and flour bundt cake pan and set a side.
- In the bowl of a stand mixer cream together butter and sugar for 3-4 minutes.
- Add eggs, one at a time and beat at least one minute per egg.
- In a bowl combine salt, flour and baking powder.
- Add dry ingredients, alternatively with the buttermilk to the butter/sugar/egg mixture.
- Carefully fold in blueberries.
- Transfer to bundt cake pan and bake for 60 minutes or until toothpick inserted comes out clean.
Sweet lemon glaze:
- Mix all ingredients together. If mixture appears too-thick, add some more milk. Drizzle over cake. (You can use a zip lock bag or a squeeze bottle).
Nutrition
Calories: 418kcal | Carbohydrates: 70g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 182mg | Fiber: 1g | Sugar: 48g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1.6mg