This Blueberry Lemon Bundt Cake is amazing, very soft with lots of blueberries inside, has a lemon flavor, definitely one of the best cakes ever. The recipe is so easy to prepare, it only takes a few minutes to bake. You can use fresh or frozen blueberries. Try it, you will love it too.
Source: Home Cooking Adventure
Ingredient
Makes about 12 servings
2 sticks (220g) butter
1 1/2 cups (300g) sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons lemon juice
3 cups (375g) flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 cups (200g) frozen blueberries
1 tablespoon flour, to add to blueberries
Topping ideas
Powdered sugar for dusting
or
Lemon glaze
1 cup (125g) powdered sugar
2 tablespoons lemon juice
Direction
1. Preheat oven to 350 F (180C). Butter and coat a 10-inch pan.
2. In a bowl, whisk flour with baking powder and salt; Set aside until ready to use.
3. In a large bowl, mix butter with sugar until light and fluffy. Add the eggs one at a time, beating until combined.
4. Add vanilla, lime zest and lime juice and mix until well combined. Reduce speed to low, alternating adding flour and buttermilk mixture until everything is combined.
5. Just for now, take the blueberries out of the freezer, Stir with 1 tbsp of flour. Keep about 1/4 cup of blueberries as topping and add the rest on top of the dough.
6. Gently fold the blueberries into the dough, not too much as you don’t want your dough to go green. Just a few folds is enough.
7. Pour the batter into the prepared pan and add 1/4 cup of the prepared blueberries on top.
8. Bake for about 70 minutes or until toothpick inserted in center comes out clean.
9. Remove from oven and let rest in pan for 15-20 minutes before turning it upside down on rack. Cool at room temperature.
10. Before serving dust, wrap blueberries with powdered sugar or prepare lemon ice by mixing powdered sugar with lime juice. Interesting!
