Lemon Blueberry Bundt Cake
A delicious lemon-infused blueberry bundt cake that features fresh blueberries and buttermilk.
Servings: 12 people
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 sticks butter unsalted, softened
- 4 eggs
- 1 3/4 cups sugar
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 cup blueberries
- 1 tbsp flour *to coat blueberries in
Preheat the oven to 350 degrees.
Grease a bundt pan and set aside.
In a large bowl, mix dry ingredients well
lIn another bowl best butter, eggs, sugar, lemon, buttermilk, lemon juice, and extract
Add wet ingredients slowly into dry ingredients, and mix well
Spoon batter evenly into your bundt pan
Bake for 50 minutes or until a toothpick comes out clean
Blueberry Bundt Cake Citrus Icing
Serving: 1slice | Calories: 285kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 208mg | Potassium: 124mg | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 3.2mg | Calcium: 40mg | Iron: 1.8mg