Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake Recipe

🕒 Total Time: 1 hour 10 minutes
🥄 Servings: 12 slices
🍽️ Yield: 1 cake

Description:

Indulge in the delightful blend of tangy lemon and juicy blueberries with this Lemon Blueberry Bundt Cake recipe. Perfect for dessert or a sweet treat any time of day!

Ingredients:

Quantity	Ingredient
1 cup	Sugar
1/2 cup	Butter
2	Eggs
1	Lemon (juice)
2	Lemons (rind of)
1 1/2 cups	Flour
1/2 tsp	Salt
1 tsp	Baking powder
1 cup	Milk
1/2 cup	Blueberries
1/3 cup	Lemon juice
1/4 cup	Sugar

Instructions:

Preheat the oven to 325°F (163°C). Grease a bundt pan generously.
Cream together the butter and 1 cup of sugar in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in 1 tablespoon of lemon juice.
In another bowl, sift together the flour, salt, and baking powder.
Gradually add the flour mixture to the creamed mixture, alternating with the milk. Mix until just combined.
Fold in the lemon zest and blueberries gently.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the cake is baking, prepare the lemon glaze by mixing 1/3 cup of lemon juice with 1/4 cup of sugar until the sugar dissolves.
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
Carefully invert the cake onto a wire rack to cool completely.
Using a toothpick, poke holes all over the top of the warm cake.
Drizzle the prepared lemon glaze over the warm cake, allowing it to soak in.
Slice and serve the Lemon Blueberry Bundt Cake, and enjoy the burst of citrusy and fruity flavors!

Nutrition (per serving):

Calories: 234
Total Fat: 9.1g
- Saturated Fat: 5.4g
Cholesterol: 57mg
Sodium: 259.4mg
Total Carbohydrates: 36.2g
- Dietary Fiber: 0.8g
- Sugar: 22.4g
Protein: 3.2g

Reviews:

Average Rating: 4/5 stars
Review Count: 8