Name: Lemon-Blueberry Bundt® Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Fresh blueberries - 2 cups; All-purpose flour - 1 ½ teaspoons; All-purpose flour - 2 ½ cups; Almond flour - ⅓ cup; Baking powder - 1 ½ teaspoons; Kosher salt - ¼ teaspoon; White sugar - 1 ½ cups; Unsalted butter, at room temperature - 1 cup; Eggs, at room temperature - 3 large; Buttermilk - 1 cup; Lemon curd - ½ cup; Lemon zest - 2 teaspoons; Vanilla extract - 1 teaspoon; Powdered sugar - 2 ½ cups; Lemon juice - ¼ cup; Lemon zest - 1 teaspoon; Kosher salt - ⅛ teaspoon; Unsalted butter - 1 teaspoon; Fresh blueberries, or as needed - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Blueberry Bundt® Cake

1. Fresh blueberries - 2 cups

2. All-purpose flour - 1 ½ teaspoons

3. All-purpose flour - 2 ½ cups

4. Almond flour - ⅓ cup

5. Baking powder - 1 ½ teaspoons

6. Kosher salt - ¼ teaspoon

7. White sugar - 1 ½ cups

8. Unsalted butter, at room temperature - 1 cup

9. Eggs, at room temperature - 3 large

10. Buttermilk - 1 cup

11. Lemon curd - ½ cup

12. Lemon zest - 2 teaspoons

13. Vanilla extract - 1 teaspoon

14. Powdered sugar - 2 ½ cups

15. Lemon juice - ¼ cup

16. Lemon zest - 1 teaspoon

17. Kosher salt - ⅛ teaspoon

18. Unsalted butter - 1 teaspoon

19. Fresh blueberries, or as needed - 1 tablespoon

How to cook deliciously - Lemon-Blueberry Bundt® Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

2. Stage

Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.

3. Stage

Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.