Blueberry Lemon Bundt Cake
Hello Readers,
I came across this post that I posted last summer and want to share it with you again. This Blueberry Lemon Bundt cake was beyond delicious! Moist, full of plump blueberries and served as dessert and we even treated ourselves to a piece for breakfast one day! Who said you couldn’t have cake for breakfast…why not indulge in this scrumptious treat? I’m going to make it again real soon and look forward to seeing Tom’s face when he tastes it.
This particular day I decided to make a recipe I found on Pinterest for Blueberry Lemon bundt cake. This recipe came from Chew Out Loud.com. The author comments that it could easily serve for breakfast, a snack or dessert. I agree with her whole heartedly, as we had it for dessert but enjoyed it’s rich flavor for breakfast a couple of mornings.
I had planned to buy two pints of blueberries and two fresh lemons at the local fruit/ vegetable stand. All the other ingredients seem to be items bakers usually have on hand. I was ready to create this fantastic cake!
Ingredients:
2 3/4 cup all purpose-flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla
1 cup butter
1 cup buttermilk, I substituted almond milk for this because I’m lactose intolerant and you never would know the difference!
2 1/2 cup fresh blueberries
zest of one lemon
4 tbsp lemon juice
4 large eggs
For Glaze
1 cup powdered sugar
2 Tbsp fresh lemon juice
zest of one lemon
2 Tbsp milk, I used Almond milk
Preheat oven to 350 F and make sure oven rack is in the lowest position. Grease and flour a large bundt pan. In a bowl whisk flour, baking powder, baking soda, and salt until combined. Beat butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, making sure to beat until blended. Add lemon juice, zest and vanilla extract. Add buttermilk ( or almond milk if you’re lactose intolerant) to mixture. Fold in flour mixture until combined well. Do not over mix! Fold in blueberries gently. Pour cake mix into bundt pan. Bake 45 to 50 minutes or until inserted toothpick comes out clean. Cool for 30 minutes and insert sharp knife along pan edge to loosen cake.
While cake is cooling, make the lemon icing. Once the cake is cooled and popped out of pan, drizzle glaze on cake.
It’s that easy! A few minutes of your time equals a scrumptious fruity cake for all to enjoy!
All My Best,
Heart and Soul