Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.
Ingredients
Glaze
- 1 cup powdered sugar
- 1 lemon, zested and juiced
- 4 tablespoons unsalted butter, melted and cooled
- salt
Cake
- 2 ½ cups fresh blueberries
- 1 ½ tablespoons cake flour
- 3 ¼ cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 2 lemons, or more to taste, zested
- 3 large eggs
- 1 teaspoon lemon extract
- ¼ cup buttermilk
Directions
Step 1
Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
Step 2
Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
Step 3
Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
Step 5
While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 393 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat11g | 53% |
Cholesterol73mg | 24% |
Sodium252mg | 11% |
Total Carbohydrate61g | 22% |
Dietary Fiber2g | 6% |
Total Sugars35g | |
Protein4g | |
Vitamin C13mg | 67% |
Calcium24mg | 2% |
Iron3mg | 14% |
Potassium89mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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