Description
Blissful lemon blueberry bundt cake delights palates with its tangy citrus notes and sweet berry essence. Moist crumb and delicate glaze invite bakers to savor each delectable slice.
Ingredients
Scale
- 4 large eggs
- 1.5 cups (190 grams) blueberries
- 2.5 cups (312 grams) all-purpose flour
- 1.75 cups (350 grams) granulated sugar
- 0.75 cup (168 grams) unsalted butter
- 0.5 cup (180 ml) sour cream
- 0.25 cup (60 ml) lemon juice
- 0.25 cup (60 ml) milk
- 2 tbsps lemon zest
- 2 tbsps vegetable oil
- 1 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup (110 grams) powdered sugar
- 1–2 tbsps (15–30 ml) lemon juice
Instructions
- Oven Preparation: Preheat oven to 325°F (160°C) and thoroughly grease a bundt pan with butter or non-stick spray, ensuring complete coverage.
- Dry Ingredient Blend: Whisk flour, baking powder, baking soda, and salt in a medium bowl until uniformly combined.
- Butter Mixture Creation: Cream butter with granulated sugar and lemon zest until light and fluffy, incorporating oil and vanilla extract for enhanced flavor complexity.
- Egg Integration: Blend eggs into the mixture one at a time, ensuring complete incorporation and maintaining a smooth batter consistency.
- Ingredient Fusion: Alternately add dry ingredients and wet components (sour cream and milk) to the butter mixture, starting and ending with dry ingredients, mixing minimally to preserve batter texture.
- Lemon Essence: Gently stir in freshly squeezed lemon juice, distributing evenly throughout the batter.
- Blueberry Suspension: Dust blueberries with flour to prevent sinking, then delicately fold into the prepared batter.
- Pan Filling: Transfer batter to the prepared bundt pan, smoothing the surface for even distribution.
- Baking Process: Bake for 55 to 65 minutes, verifying doneness with a toothpick inserted into the center – it should emerge clean.
- Cooling and Glazing: Rest cake in the pan for 30 minutes, then invert onto a wire rack. Whisk powdered sugar with lemon juice to create a glaze, adjusting consistency as needed.
- Final Touch: Once completely cooled, drizzle lemon glaze over the cake, allowing it to elegantly cascade down the sides.
Notes
- Prevent Blueberry Sinking: Coating blueberries with flour stops them from dropping to the bottom of the cake during baking, ensuring even fruit distribution.
- Minimal Mixing Magic: Mix batter ingredients just until combined to maintain a tender, light cake texture and prevent tough, dense results.
- Temperature Precision: Use room temperature ingredients like eggs and butter for smoother blending and more consistent cake volume.
- Cooling Technique: Let cake rest in pan for 30 minutes before removing to help structural integrity and prevent potential crumbling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg