Recipes - print - Fresh Blueberry and Lemon Bundt Cake

Fresh Blueberry and Lemon Bundt Cake - Recipe

Pretty for show and delicious to eat, this Bundt cake is perfect for your spring celebrations.
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Fresh Blueberry and Lemon Bundt Cake Recipe
  • Grease the entire inside of the Bundt cake pan; then dust evenly with the bread crumbs.
  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, beat the sugar and butter until light and fluffy. You may have to beat for 3 or 4 minutes.
  • Add the eggs one at a time. Beat each one in well before adding the next.
  • Lightly spoon the flour into the measuring cup and combine it with the baking powder, baking soda, salt, and poppy seeds in a separate bowl. Gently whisk these ingredients together.
  • Add the blueberries in with the flour mixture; stir to coat blueberries.
  • In another bowl, combine the buttermilk, lemon juice, vanilla, and lemon extract in a separate bowl.
  • Starting with the flour mixture, add about a third to the creamed sugar and butter, alternating with half the buttermilk mixture and ending with the flour mixture.
  • When all ingredients have be combined, pour into the prepared cake pan.
  • Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted comes out clean. Do not over bake. Remove from the oven and cool for 10 minutes on a wire rack. Remove the cake from the pan. Allow to cool on the rack.
  • Prepare the glaze by combining all the ingredients and whisking together. Drizzle glaze over the cake when it is still warm. Allow the cake to cool before cutting.
Prep Time: 1 hour
Cook Time: 45 minutes
Container: Bundt cake pan
Servings: 15
-1 1/2 tablespoons bread crumbs - plain
-1 3/4 cups sugar
-3/4 cup butter - softened
-4 eggs
-3 cups flour
-1 tablespoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 tablespoon poppy seeds
-1 1/2 cups blueberries - fresh
-3/4 cup buttermilk
-1/3 cup lemon juice - fresh
-1 teaspoon vanilla
-1 teaspoon lemon extract
-1 cup powdered sugar
-1 tablespoon buttermilk
-1 tablespoon lemon juice - fresh