Lemon-Blueberry Bundt® Cake

Lemon-Blueberry Bundt® Cake

by Judd Hansen 2 years ago
5 (3)
1 hour
533.2 kcal
85.9 g carbs
Share recipe
Description

This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.

Ingredients
  • 2 cups fresh blueberries
  • 1 ½ teaspoons all-purpose flour
  • 2 ½ cups all-purpose flour
  • ⅓ cup almond flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 ½ cups white sugar
  • 1 cup unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 cup buttermilk
  • ½ cup lemon curd
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 ½ cups powdered sugar
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • ⅛ teaspoon kosher salt
  • 1 teaspoon unsalted butter
  • 1 tablespoon fresh blueberries, or as needed
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  2. 2. Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
  3. 3. Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
  4. 4. Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
  5. 5. Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
  6. 6. Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
  7. 7. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
  8. 8. Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.
Nutrition Facts
serving: 1 fluted tube cake
calories: 533.2 kcal
carbohydrates: 85.9 g
protein: 6.1 g
saturated fat: 10.9 g
cholesterol: 97.3 mg
sodium: 171.7 mg
fiber: 1.8 g
sugar: 61.9 g