This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.

Bibi

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
45 mins
total:
2 hrs 5 mins
Servings:
12
Yield:
1 fluted tube cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Glaze:

Directions

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

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

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

533 calories; protein 6.1g; carbohydrates 85.9g; fat 19.7g; cholesterol 97.3mg; sodium 171.7mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/03/2020
Delicious! Hubby said it's one of the best cakes I've ever made. Very moist, tastes even better the next day. Changes: used 1 tsp lemon juice instead of zest (didn't have any) all purpose flour (didn't have almond) added 1/2 cup extra blueberries, and I added some leftover lemon curd to the glaze. This is definetly a keeper! Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2020
No changes made! As is was very delicious. Made it for breakfast for a girls weekend and received several compliments. The best compliments are the ones that ask for the recipe. I received two requests! Read More
Rating: 5 stars
06/03/2020
Delicious! Hubby said it's one of the best cakes I've ever made. Very moist, tastes even better the next day. Changes: used 1 tsp lemon juice instead of zest (didn't have any) all purpose flour (didn't have almond) added 1/2 cup extra blueberries, and I added some leftover lemon curd to the glaze. This is definetly a keeper! Read More
Rating: 5 stars
04/20/2020
So good! Thanks for sharing this awesome recipe. COVID quarantining, so I didn't go out and buy anything that I didn't have. Substituted lime zest and juice for the lemon, made buttermilk with 1 cup milk and 1 tsp of lime juice, used AP flour, ran out of blueberries for garnish but it looked beautiful without. The texture of the cake was so good, I wonder how much better it would have been if I used the 2 flours you recommended? I'll find out the next time! Read More
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