Delight in the vibrant flavors of this Lemon Blueberry Bundt Cake, perfectly paired with a homemade blueberry glaze. This cake brings together the tartness of lemon and the sweetness of blueberries, creating a moist, flavorful, and visually appealing dessert. It's an ideal treat for those who love the refreshing combination of citrus and berries.
Why You'll Love This:
- Zesty Lemon Flavor: Fresh lemon juice and zest offer a tangy twist.
- Burst of Blueberries: Fresh blueberries provide bursts of sweetness.
- Beautiful Presentation: The blueberry glaze adds a stunning finish.
- Perfect with Tea or Coffee: Ideal for a brunch or afternoon treat.
Ingredients:
- Butter: 1/2 cup (113g)
- Coconut Oil: 1/2 cup (113g)
- Granulated Sugar: 1 1/4 cup (275g)
- Eggs: 3
- Lemon Zest: 1 tbsp
- Lemon Juice: 1/4 cup (60ml)
- Vanilla and Lemon Extract
- Flour: 3 cups (390g)
- Baking Powder: 2 tsp
- Salt: A pinch
- Buttermilk: 1 cup
- Fresh Blueberries: 2 1/4 cups
For the Blueberry Glaze:
- Powdered Sugar: 2 cups
- Blueberry Juice: 2-3 tbsp (from mashed 1/2 cup blueberries)
- Lemon Extract
Instructions:
- Toss blueberries with 1 tbsp flour.
- Preheat oven to 350°F (175°C). Prepare an 8-inch springform pan.
- Whisk together flour, salt, and baking powder.
- Cream butter, coconut oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla, lemon extract, juice, and zest.
- Alternately add flour mixture and buttermilk, mixing until combined.
- Fold in flour-dusted blueberries.
- Pour batter into the pan, topping with extra blueberries.
- Bake for 50-60 minutes. Cool completely.
- For glaze, mash and strain blueberries for juice. Mix with powdered sugar and lemon extract to a pourable consistency.
- Drizzle glaze over the cake.
Serve this delightful Lemon Blueberry Bundt Cake as a sweet ending to any meal, or as a splendid accompaniment to your favorite beverage. Bon Appétit!