Description
Delight in a zesty Lemon Blueberry Bundt Cake that’s perfect for any occasion. A must-try recipe for sweet moments and memorable gatherings.
2 cups of all-purpose flour1 ½ cups of granulated sugar½ cup of unsalted butter, softened3 large eggs1 cup of buttermilkZest of 2 lemons1 tablespoon of lemon juice1 teaspoon of baking powder1 teaspoon of baking soda½ teaspoon of salt2 cups of fresh blueberries1 teaspoon of vanilla extract (optional)1 tablespoon of poppy seeds (optional)Cream cheese frosting (optional)Powdered sugar (for garnish)Fresh blueberries and lemon slices (for garnish)
Preheat your oven to 350°F (175°C).Grease and flour your bundt pan generously to ensure the cake slides out easily.In a large bowl, whisk together the flour, baking powder, baking soda, and salt.In another bowl, cream the softened butter and granulated sugar together until light and fluffy.Beat in the eggs, one at a time, mixing well after each addition.Stir in the lemon zest and lemon juice.Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.Gently fold in the blueberries with a spatula.Pour the batter into the prepared bundt pan, smoothing the top.Bake for about 50-60 minutes or until a toothpick inserted comes out clean.Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Notes
A delightful and moist Lemon Blueberry Bundt Cake that brings a burst of flavor and joy to any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350
- Sugar: 25g
- Fat: 15g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
