Blueberry Lemon Bundt Cake
A beautiful bundt cake studded with plump blueberries and brightened with lemon zest and juice. The tender, buttery crumb and gleaming lemon glaze make this an effortless yet impressive dessert for brunches, potlucks, and summer celebrations.
Ingredients
- 13 cups all-purpose flour
- 22 teaspoons baking powder
- 31/2 teaspoon salt
- 41 cup unsalted butter, softened
- 52 cups granulated sugar
- 64 large eggs
- 71 cup whole milk
- 82 tablespoons lemon zest
- 91 teaspoon vanilla extract
- 102 cups fresh blueberries, tossed in 2 tablespoons flour
- 11For the glaze: 1 1/2 cups powdered sugar
- 123 tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup bundt pan.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar until light and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest and vanilla extract.
Add the dry ingredients alternately with the milk, mixing until just combined.
Toss the blueberries with flour to prevent sinking. Gently fold them into the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-55 minutes until a toothpick inserted near the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack. Mix the glaze ingredients and drizzle over the completely cooled cake.