Lemon-Blueberry Bundt® Cake recipe

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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

Nutrition Info

533.2 calories
carbohydrate: 85.9 g
cholesterol: 97.3 mg
fat: 19.7 g
fiber: 1.8 g
protein: 6.1 g
saturatedFat: 10.9 g
servingSize: -
sodium: 171.7 mg
sugar: 61.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  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. Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl, stir with a fork until well blended.

  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. 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. 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. 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. 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.

Recipe Yield

1 fluted tube cake

Recipe Note

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.

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