Perfectly moist and lemony bundt cake bursting with blueberries.
I was a bit dubious about using frozen blueberries fearing that they might sink to the bottom or become mushy and turn the batter grey; but they actually worked out like a dream.
The end result was a beautifully moist yellow cake dotted with pops of blueberries. The tanginess from the lemon is noticeable but not overwhelming, and the blueberry flavor just bursts in your mouth!
Here are some of my tips that will help ensure you get the best results.
- Don’t overmix your batter especially once you add the blueberries.
- If using frozen blueberries, do not thaw them. Take them out of the freezer just before ready to use.
- Be sure to toss your blueberries in 1 flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
- For easy removal of the cake from the bundt pan, make sure you grease the pan liberally with softened butter, followed by a dusting of flour. Once you have floured every part of the pan, bang it on the counter a couple of times to dislodge any excess flour and dump. Once your cake is baked, let it cool for about 20 minutes or until you can comfortably place your hand on the side of the pan. The pan should still feel very warm. Flip onto a plate or cake stand and tap around the pan until you feel the cake come out.
- As with all baked goods, this cake tastes better the day after baking
- Store the cake in an airtight container at room temperature for upto a week.
LEMON BLUEBERRY BUNDT CAKE
(makes one bundt)
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 2/3 cups granulated sugar
- 2 Tbsp lemon zest
- 200g unsalted butter, softened
- 2 Tbsp vegetable oil
- 4 large eggs , at room temperature
- 1 cup buttermilk, at room temperature (1 cup milk mixed with 1 tbsp vinegar)
- 2 Tbsp fresh lemon juice
- 2 cups (295g) fresh or frozen blueberries
- Preheat the oven to 180°C. Grease a bundt pan liberally with softened butter, dust with flour and shake out excess, set aside.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
- In a large bowl, combine the sugar and lemon zest by rubbing them together with your fingers until fragrant. Add butter and oil, and whip mixture until pale and fluffy.
- Blend in eggs one at a time.
- In a measuring cup stir together buttermilk and lemon juice.
- Add 1/3 of the flour mixture to the butter mixture and mix just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined. Repeat the process with flour and buttermilk mixtures once more. Add the last 1/3 of the flour mixture and mix just until nearly combined.
- In a small bowl, toss blueberries with 1 Tbsp of flour. Then add the blueberries to the cake mix and fold gently (careful not to over-mix).
- Scoop mixture into prepared bundt pan, spread evenly. Bake in a preheated oven for about 45-55 – 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool on a wire rack for 15 minutes then run a sharp knife around edges to ensure the cake is loosened and invert onto a wire rack. Cool on rack.
- Dust with icing sugar (optional) and cut yourself a big slice. Enjoy!
Notes: if using frozen blueberries, no need to defrost them. For more tips, see the recipe description above.