Lemon Blueberry Bundt

Lemon Blueberry Bundt
Servings: 16 Prep 20 mins Bake 350°F 50 mins

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • 4 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 1/4 tablespoons flour
  • 1 1/4 cups blueberries, tossed with 1 tablespoon flour
Glaze:
  • 1 1/2 cups confectioners sugar
  • 6 - 7 teaspoons lemon juice
  • 1 tablespoon corn syrup
  • Lemon zest for garnish, optional

Make It

1. Heat oven to 350 degrees F. Butter and flour a 12-cup bundt pan.

2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.

4. Bake at 350 degrees F for 50 minutes or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.

Glaze:

5. In a small bowl, mix together confectioners sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 345, Fat, total (g): 13, chol. (mg): 85, carb. (g): 53, fiber (g): 1, pro. (g): 5, sodium (mg): 128, Percent Daily Values are based on a 2,000 calorie diet.