One day I was in the temperament for some fruity delectability and saw this formula for a Lemon Blueberry Bundt Cake. I chose to accomplish to a greater extent a feathery lemon, cream cheddar icing than a coating and it turned out amazing.
The poignancy of the lemon with the sweet tang of the blueberry blended into the sweet rich cake is a match made in paradise. The icing is flawlessness. Truly, the blend of the lemon with the cream cheddar is to.die.for.
We should talk for a moment about how marvelous bundt cakes are. They're pretty AND they require significantly less exertion than a layered cake. At this phase in my life (occupied mother of four) they're essentially my closest companion and they ought to be yours as well.
- 1 cup butter
- 1¾ cups granulated sugar
- 4 eggs
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
- 1 cup fresh or frozen blueberries
- Frosting:
- 8 ounces softened cream cheese
- ¼ cup butter, softened
- 1½ tbsp fresh lemon juice
- 1 tsp lemon zest
- 1-2 tbsp heavy whipping cream
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.
- In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Add lemon juice, lemon zest and vanilla and beat until combined.
- In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.
- Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
- Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit.
- Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.
- Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gentely shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting. Frost Lemon Cream Cheese Frosting.
- Frosting Directions:
- Combine softened cream cheese, softened butter, lemon juice, lemon zest and powdered sugar, beat with a hand mixer or in your stand mixer adding whipping cream as necessary until desired fluffiness.
- Frost completely cooled cake and enjoy. Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.
Read more our recipe Bread Pudding #desserts #cakerecipe
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