Lemon Blueberry Bundt Cake
A delicious lemon-infused blueberry bundt cake that features fresh blueberries and buttermilk.
Servings: 12 people
Calories: 285cal
Ingredients
- 2 + 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 3/4 cups sugar
- 2 sticks butter unsalted, softened
- 4 eggs
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 + 1/2 cup blueberries
- 1 tbsp flour *to coat blueberries in
Icing
- 2 tbsps. fresh lemon juice
- 2 cups powdered sugar
- 1/2 tsp. lemon zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a bundt pan and set aside.
- In a large-sized bowl, combine all dry ingredients; set aside.
- ln a medium bowl beat butter, eggs, sugar, lemon, buttermilk, lemon juice, and extract
- Add wet ingredients slowly into dry ingredients, and mix well.
- Fold in blueberries into the batter.
- Spoon batter evenly into your greased bundt pan.
- Bake for 50 minutes or until a toothpick comes out clean when placed in the center.
- Allow bundt cake to fully cool before transferring it to a dish or server.
Blueberry Bundt Cake Citrus Icing
- Whisk together juice, zest, and sugar ingredients until creamy, and pour over cooled bundt cake.
Notes
You can use frozen blueberries. For best results, do not let them defrost beforehand.
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 285cal | 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