Lemon Blueberry Bundt Cake

Why This Lemon Blueberry Bundt Cake Stands Out

• Moist, wealthy texture: Due to full-fat bitter cream, butter, and a contact of oil, the crumb seems extremely delicate and tender with out being heavy. I discovered this cake holds up very well for two or 3 days, making it ideally suited for making forward for brunches, events, potlucks, picnics, showers, or gatherings.
• The colourful yellow cake coloration comes from utilizing 5 giant eggs, making it as sunny as its lemony taste.
• Lemon taste: The lemon zest in each the cake and the glaze offers it a lightweight citrus punch that retains it from being overly candy. For an additional lemon kick, I like to recommend including lemon extract – it enhances the citrus taste much more.
• Thick, creamy lemon glaze: I added cream cheese to the glaze for further richness—it’s clean, barely tangy, and ties the entire cake collectively fantastically.
• No stand mixer wanted: I made this with only a hand mixer and a spatula—it’s easy, approachable, excellent for sharing with household and buddies!

Essential Components & Substitutions

• Flour. I used common all-purpose flour. You need to use cake flour as a substitution to make the cake texture lighter. 
• Baking powder and baking soda. Utilizing each baking powder and baking soda assist to attain the proper rise and texture of the cake.
• Salt. Use tremendous sea salt or kosher salt.
• Butter. Use room temperature unsalted butter.
• Sugar. I used common granulated sugar. 
• Lemon zest and lemon juice. Freshly squeezed lemon juice and lemon zest. I like to recommend grating the lemon zest first, after which squeezing the juice.
• Eggs, room temperature. Utilizing 5 giant eggs offers the cake a yellow coloration and makes the cake moist and fluffy. 
• Vegetable oil. Helps to maintain the cake moist. You need to use melted butter or melted coconut oil in substitution 1:1, however the taste and the feel might barely change.
• Vanilla extract. Use high-quality vanilla extract. 
• Bitter cream. Use room temperature bitter cream. Greek yogurt or buttermilk generally is a good substitution. 
• Blueberries. Contemporary blueberries work nice, however you can even use frozen blueberries (don’t thaw them).

Ceaselessly Requested Questions (FAQ)

1. Which dimension of baking pan to make use of? I used a 12-cup Nordic Ware Professional Forged Authentic Bundt Pan. 
2. Can I make this cake with out bitter cream? Sure, I’ve made comparable truffles a number of occasions with plain full-fat or low-fat Greek yogurt as a 1:1 substitution for bitter cream. You can even use plain kefir or buttermilk.
3. How do I forestall blueberries from sinking to the underside? Be certain that the blueberries aren’t too moist. Pat them dry with a paper towel. Then, toss the blueberries with 2 tablespoons of all-purpose flour earlier than folding them right into a cake batter.
4. Why is my cake dry? To stop this, be sure you measure the dry elements correctly (aerate the flour, sift it, or fluff it up), keep away from overmixing and overbaking, and don’t skip utilizing the bitter cream.
5. The way to measure flour correctly? Use the spoon-and-level technique to measure flour. As a substitute of scooping straight from the bag (which packs it down), you spoon the flour into the measuring cup, then stage it off with a flat edge like a knife. This prevents utilizing an excessive amount of and ensures lighter cake texture.
6. The way to grease the pan? First I used butter to coat the bundt pan, ensuring to grease each nook and element. Then, I dusted the pan with flour, tapping out any extra flour. You can even use Baker’s Pleasure Non-Stick Spray with Flour as an alternative.
7. How do I do know when the cake is completed baking? Begin checking your lemon blueberry bundt cake after 50 minutes of baking. Use a toothpick inserted within the middle to test for doneness. If the toothpick inserted within the middle comes out clear or with just a few moist crumbs (not moist) the cake is completed baking.
8. The way to take away cake from the Bundt cake? When the cake is completed baking, let it cool within the pan for about 40 minutes or till the bundt pan is cool sufficient and secure to deal with. Then, place a cooling rack excessive of the Bundt pan and thoroughly invert it. Gently raise the pan. If it would not launch simply, let it sit for just a few extra minutes earlier than attempting once more. Let the cake cool utterly earlier than protecting with glaze. 
9. Can I make this Blueberry Lemon Bundt Cake gluten-free? Sure, substitute all-purpose flour with one among these 2 GF flours that I personally use frequently: Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. 

The way to Make Lemon Blueberry Bundt Cake (Step-by-Step)

• Preheat the oven to 350°F and grease and flour a 12-cup Bundt pan.
• Toss blueberries with 2 tablespoons of flour and put aside.
• In a medium bowl, whisk collectively flour, baking powder, baking soda, and salt.

• In a big bowl, cream the butter, sugar, and lemon zest till mild and fluffy.
• Beat in eggs one by one, then combine in lemon juice, oil, and vanilla.
• Alternate including the dry elements and bitter cream, mixing gently after every addition.

• Fold within the blueberries.
• Pour the batter into the ready pan, clean the highest, and bake for 50–60 minutes, till a toothpick comes out clear or with just a few moist crumbs.

• For the glaze, beat cream cheese and butter till clean.
• Step by step combine in powdered sugar, then lemon juice, till thick and creamy.

• Cool the lemon blueberry bundt cake within the pan for no less than 40 minutes till secure to deal with, then invert onto a rack and let cool utterly.
• Unfold the ready glaze over the cooled cake and prime with recent blueberries and lemon zest.