Lemon Blueberry Bundt Cake
Ingredients
The cake
-
2 3/4
cups
all-purpose flour
-
2
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
1 3/4
cups
granulated sugar
-
2
Tbsp
lemon zest
-
1
cup
unsalted butter
-
4
large
eggs
-
1
tsp
lemon extract
-
1
cup
buttermilk
-
2
Tbsp
fresh lemon juice
-
2
cups
fresh blueberries
The icing
-
3
oz
cream cheese
-
1
Tbsp
unsalted butter
-
2
cups
powdered sugar
-
1 ½ - 2
Tbsp
fresh lemon juice
Instructions
- Preheat the oven to 350°F and prepare a bundt pan with non-stick spray and flour.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the sugar and lemon zest until fragrant and pale yellow.
- Add the butter to the sugar mixture and whip until fluffy, then add the eggs one at a time and mix in the lemon extract.
- In a measuring cup, combine the buttermilk and lemon juice.
- Gradually mix the flour mixture and buttermilk mixture into the butter mixture, alternating until combined.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a skewer comes out clean.
- Cool the cake in the pan for 20 minutes before inverting onto a wire rack.
- For the icing, whip the cream cheese and butter until smooth, then mix in the powdered sugar and lemon juice until fluffy.
- Spread the icing over the cooled cake and decorate as desired.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
70mg
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