BLUEBERRY LEMON BUNDT CAKE

Think of this blueberry lemon bundt cake as that breezy shift dress you reach for every summer – a no-fail classic that’s always just right for any occasion. Bursting with brilliant blueberries, this effortless cake is buttery and golden with a nice crumb. For a bright finish, add a drizzle of sweet and tangy lemon glaze.

BLUEBERRY LEMON BUNDT CAKE

★★★★★5 from 3 reviews

• Author: Laura | Tutti Dolci
•  Yield: 12 servings

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INGREDIENTS

CAKE

• 2 1/2 cups flour
• 3/4 tsp aluminum-free baking powder*
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp unsalted butter, at room temperature
• 1 1/4 cups sugar
• 1 Tbsp fresh lemon zest
• 2 large eggs, at room temperature
• 1 cup low-fat buttermilk, at room temperature
• 2 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/3 cups fresh blueberries

GLAZE

• 1/2 Tbsp unsalted butter, melted
• 1/2 cup powdered sugar, sifted
• pinch of salt
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 1 tsp milk

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INSTRUCTIONS

1. Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
2. Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter
3. The original recipe is from :tutti-dolci.com

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