Name: Lemon-Blueberry Bundt® Cake
Prep time: 20 min
Cook time: 60 min
Total time: 125 min
Ingredients: 2 cups fresh blueberries; 1.5 teaspoons all-purpose flour; 2.5 cups all-purpose flour; 0.33333334326744 cup almond flour; 1.5 teaspoons baking powder; 0.25 teaspoon kosher salt; 1.5 cups white sugar; 1 cup unsalted butter, at room temperature; 3 large eggs, at room temperature; 1 cup buttermilk; 0.5 cup lemon curd; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; 2.5 cups powdered sugar; 0.25 cup lemon juice; 1 teaspoon lemon zest; 0.125 teaspoon kosher salt; 1 teaspoon unsalted butter; 1 tablespoon fresh blueberries, or as needed

Lemon-Blueberry Bundt® Cake

4.9

(7)

5 Reviews

2 Photos

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.

Allrecipes Member

Updated on June 19, 2020

Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

45 mins

Total Time:

2 hrs 5 mins

Servings:

Yield:

1 fluted tube cake

Jump to Nutrition Facts

Ingredients

Cake:

2 cups fresh blueberries
1 ½ teaspoons all-purpose flour
2 ½ cups all-purpose flour
⅓ cup almond flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
1 cup buttermilk
½ cup lemon curd
2 teaspoons lemon zest
1 teaspoon vanilla extract

Glaze:

2 ½ cups powdered sugar
¼ cup lemon juice
1 teaspoon lemon zest
⅛ teaspoon kosher salt
1 teaspoon unsalted butter
1 tablespoon fresh blueberries, or as needed

Directions

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

533	Calories
20g	Fat
86g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 533
% Daily Value *
Total Fat 20g	25%
Saturated Fat 11g	55%
Cholesterol 97mg	32%
Sodium 172mg	7%
Total Carbohydrate 86g	31%
Dietary Fiber 2g	6%
Total Sugars 62g
Protein 6g
Vitamin C 6mg	29%
Calcium 76mg	6%
Iron 2mg	9%
Potassium 109mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.