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.
Ingredients
Glaze
- 2 ½ cups powdered sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- 1/8 teaspoon kosher salt
- 1 teaspoon unsalted butter
- 1 tablespoon fresh blueberries, or as needed
Cake
- 2 cups fresh blueberries
- 1 ½ teaspoons all-purpose flour
- 2 ½ cups all-purpose flour
- 1/3 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Step 2
Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
Step 3
Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 533 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat11g | 55% |
Cholesterol97mg | 32% |
Sodium172mg | 7% |
Total Carbohydrate86g | 31% |
Dietary Fiber2g | 6% |
Total Sugars62g | |
Protein6g | |
Vitamin C6mg | 29% |
Calcium76mg | 6% |
Iron2mg | 9% |
Potassium109mg | 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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