This lemon blueberry bundt cake is the perfect spring and summer cake! A moist and fluffy blueberry-filled butter cake topped with a nice, tangy lemon glaze.
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Ingredients
345gplain or all purpose flour
1½tspbaking powder
½tspbaking soda
½tspsalt
227gunsalted butterat cool room temperature
300gcaster sugar
4large eggs60 - 63 g (2 - 2.25 oz) each still in its shell
1tspvanilla extract
1tbsplemon zest
4tbsplemon juice
240gsour cream
220gfresh or frozen blueberries (do not thaw)
1tbspflour for coating blueberries
For the lemon glaze
120gconfectioner's sugar
2tspmelted butter
1½tbsplemon juice
pinch of salt
Instructions
Prep: Preheat oven to 175°C (350°F) with top and bottom heating mode. Grease the bundt pan thoroughly with shortening, vegetable oil spray or softened butter. Make sure the grease gets into all the grooves. Sprinkle flour liberally over the grease and tap out the excess.
Make the cake
Sift together the plain flour, baking powder, baking soda, and salt into a mixing bowl. In a separate bowl, toss the blueberries with 1 tbsp flour until evenly coated.
In a stand mixer fitted with a paddle or using handheld beaters, beat butter and sugar at medium-high speed until light and fluffy, about 4 - 6 minutes, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time, making sure each is well incorporated into the butter mixture before adding the next.
Add the vanilla extract, lemon juice and lemon zest and beat until the mixture comes together, about 30 seconds.
Turn down the mixer speed to low. Add the flour mixture in three lots alternating with the sour cream, beginning and ending with the flour mixture. Beat or fold in each lot until well combined. Do not over mix, just enough to get the batter smooth and creamy.
Lastly, fold in the blueberries with a rubber spatula. Spoon the batter into the greased bundt pan. Level the batter and smooth the surface with a rubber spatula. Note: Alternatively, fill the pan with ⅓ of the batter. Spread a layer of blueberries on top. Repeat until the batter is used up, making sure you finish with a thin layer of batter to cover the blueberries.
Bake in the centre of the oven for 50 – 55 minutes, or until the cake tests done. To check, insert a metal skewer or cake tester into the centre of the cake. If it comes out clean, it is done. If it comes out sticky or covered in batter, add 5 – 7 minutes to the baking time.Note: If the cake browns too quickly before it is done, cover with a sheet of aluminium foil.
Remove the pan from the oven and let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack to finish cooling.
Make the lemon glaze
When the cake is completely cooled, make the lemon glaze. In a bowl, combine confectioner's sugar, butter, lemon juice and salt. Stir until smooth.
Spoon a bit of lemon glaze over the top and gently nudge it with the back of the spoon over the sides. If the glaze thickens too quickly, microwave on low power setting for 5 - 10 seconds until it's at the consistency you want.
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