Description
A moist and flavorful bundt cake combining the tangy taste of lemon with the sweetness of blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, zest, and vanilla extract.
- Alternately add flour mixture and milk, beginning and ending with flour.
- Toss blueberries with 1 tbsp flour and gently fold into batter.
- Pour batter into prepared pan and bake for 45-50 minutes.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh blueberries for best results.
- Dust with powdered sugar before serving.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg