Beautiful Blueberry Lemon Bundt Cake Food

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

EASY LEMON-BLUEBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
• Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
• Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
• Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
• Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
• Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
• Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
• Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
• Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
• In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
• Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.

BLUEBERRY LEMON BUNDT CAKE

Steps:

• Measure out flour and put into a bowl. Take out 2 tablespoons and sprinkle over blueberries.
• Add baking powder and salt to remaining flour and stir
• In a mixing bowl, beat butter and sugar together until soft and fluffy (2-3 minutes)
• Add one egg and mix
• Add 2 tablespoons of the measured flour mixture and mix
• Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
• Add lemon zest, lemon juice and vanilla. Stir to combine.
• Add a third of the remaining flour mixture and mix
• Add half of the milk and combine
• Add another third of flour and mix
• Add remaining milk. Stir to combine
• Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
• Remove bowl from mixer and fold in blueberries and any flour that may have fallen off of the berries.
• Pour into a well greased bundt pan
• Bake in a preheated 350 degree oven for one hour, or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
• Allow cake to cool in pan for 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.
• Combine powdered sugar and lemon juice until smooth
• Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides

BLUEBERRY-LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
• In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

BLUEBERRY BUNDT® CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
• Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

BEAUTIFUL BLUEBERRY LEMON BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees. Adjust oven rack to center position. Grease and flour a 12 cup bundt pan.
• 2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• 3. In a small bowl, toss 1 1/2 cups fresh blueberries in 1 tbsp of flour; set aside.
• 4. Grate the lemon zest in a cup. For the cake, grate 2 tbsp of zest. If also using on top of the glaze, grate an additional 1 tbsp.
• 5. In a large mixing bowl with electric mixer on medium, cream together the butter and sugars. Add the eggs, one at a time and mix well.
• 6. Beat in the vanilla and 2 tbsp lemon zest and 1 tsp lemon extract (or 2 tsp of fresh lemon juice).
• 7. Add the flour mixture to the liquid ingredients with mixer on low. Add the flour in alternately with sour cream (ending with flour).
• 8. Fold the floured blueberries into the cake batter with a spoon.
• 9. Spoon the batter into the prepared bundt pan and spread around evenly.
• 10. Bake for 45-50 minutes or until a toothpick tests done.
• 11. When finished, let cake rest for 15 minutes upright on cookie rack.
• 12. Loosen cake from pan and flip over to release on a cake dish or plate. Let cool completely.
• 13. Make the glaze to drizzle over cooled cake if desired. In a small bowl, whisk together 1-1/2 cups of powdered sugar, milk and lemon juice or extract.
• 14. When glaze is smooth in consistency, drizzle with a spoon over top and down sides of cake. Top the glaze with 1 tbsp grated lemon zest and blueberries around the top in a ring. If not using a glaze, sprinkle top of cooled cake with powdered sugar.
• 15. Store tightly covered in a cool place or refrigerator.

LEMON BLUEBERRY BUNDT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you'll need to increase the baking time, but I haven't tried. Set pan aside.
• In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
• In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
• Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
• Add 1 1/4 cups blueberries (reserve remaining 1/4 cup), lemon zest, and gently and briefly fold to combine; don't overmix or batter will turn blue and cake will be tougher.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
• Bake for about 45 to 55 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I used frozen berries and baked for 52 minutes. If using fresh, baking time will likely be closer to 45 minutes. If at any point the cake is beginning to look a bit too golden on top before you suspect it's cooked through, tent with a sheet of foil laid across top of pan. I tented the last 5 minutes of baking.
• Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn't release neatly; I urge you not to rush the cooling duration. Shortly before inverting, make the glaze.
• In a medium bowl, add 1 1/2 cups confectioners' sugar, lemon juice, and whisk until smooth. As necessary, add additional sugar (or lemon juice) to reach desired glaze consistency. Glaze should be pourable, but not too thin or it will slide off.
• Carefully invert cake onto a cake stand or serving plate.
• Slowly and evenly drizzle glaze over cake.
• Evenly sprinkle with lemon zest before slicing and serving.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Cream butter in 1 cup sugar.
• Add eggs and 1 tablespoon of lemon juice. Mix well.
• Sift flour, salt and baking powder. Add alternately with milk to creamed mixture.
• Stir in lemon peel and blueberries. Bake in well greased bundt pan at 325 degrees for 1 hour or until golden brown.
• Mix lemon juice and sugar - use a toothpick to make holes in top of cake and drizzle lemon glaze over warm cake.

BLUEBERRY LEMON BUNDT CAKE

Steps:

• In a large bowl combine eggs, butter, sugar, water, sour cream, and lemon zest. Whisk to combine.
• In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.
• Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
• Pour batter into a Bundt pan that has been sprayed with baking spray. Brush it in.
• Bake at 350F for 45 mins until golden brown and a toothpick or fork comes out clean.
• Allow to cool completely for 30 minutes. Reverse cake onto a cooling rack.
• Dust it with powder sugar for garnish.

BLUEBERRY BUTTERMILK BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.