I know Labor Day Weekend marks the unofficial end of the summer. But in Miami we still have a couple of months of real summer time… and nothing says summer more clearly than a lemon blueberry bundt cake.
When you have the stress of a hurricane upon your shoulders, baking can be the best anti anxiolytic ever. Nothing fills more my heart with joy than baking. It calms me down. It makes me feel good. And last, but not least, you end having something delicious and sweet to eat. Win!
Precisely, to deal with the stress associated with hurricane Dorian, last weekend I baked this beautiful bundt cake with what I had in my fridge. When I learnt about Dorian, with the memories of Irma still fresh, I decided to clean my fridge.
I found some blueberries and 2 lemons and got down to work! If you do not see many blueberries in this pound cake it is because I did not have enough of them handy. However, in the recipe card I will tell you the right amount for the perfect recipe. Deal?
This is a very lemony cake: it has fresh Meyer lemon juice and zest too. To accentuate the lemon flavor even more, once the cake was out of the oven and while still warm, I drizzled it with a lemon juice and confectioners’ sugar syrup. To-die-for!
How to bake the perfect bundt cake
Before giving you the recipe, I am sharing my tips to bake the perfect bundt cake no matter how intricate the design of the pan is. But before reading them, please follow my friend Angelo Tavera’s Instagram account. He is the king of bundt cakes. He truly is.
Now, here I go with my tips. All the following links are affiliate:
- Get the best bundt pans. I am obsessed with Nordic Ware because of Angelo. The one that I used today is the Bavarian which I got it on Amazon.
- Spray your bundt pan with baker’s spray. I’m obsessed with Baker’s Joy, and I have to blame Angelo too.
- Brush your bundt pan with a silicon brush, to make sure every single inch of it is well covered with the baker’s spray.
- Fill your bundt pan up to two thirds and no more, to avoid batter spills in the oven.
- Once you fill your bundt pan with the batter, before placing it into the oven, let it fall from 1 inch high, over a kitchen towel in the counter and repeat this three times to let the air go out.
- Always place your bundt pan in the center of the middle rack of the oven.
- Once the cake is baked and out of the oven, let it cool down for 10 minutes.
- Unmold over a cooling rack.
- If you are going to use some poured ganache or syrup to drizzle your cake, you may want the cake to be warm and poke it with a bamboo skewer before.
- To avoid the mess of the dripping syrup, you may want to put the cooling rack on a tray, or if like me you don’t want to waste any of the syrup, add it once the cake is in the cake stand.
Lemon Blueberry Bundt Cake Recipe
Finally, following is my recipe. Please do not forget to subscribe to my Youtube channel.
Lemon Blueberry Bundt Cake
- 8 tablespoons butter
- 6 ounces cream cheese
- 1 ¼ cups sugar
- 3 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 tablespoons Meyer lemon juice fresh, divided
- 1 tablespoon Meyer lemon zest
- ¾ cups blueberries fresh
- 6 tablespoons confectioner's sugar
- Preheat the oven to 350˚F.
- Beat the butter, cream cheese and sugar in the bowl of an electric mixer, until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, and beat for 1 minute before adding the next one.
- Gradually add the dry ingredients: flour, baking powder and baking soda, and beat until well incorporated, 3-4 minutes.
- Add half of the lemon juice and beat until well mixed.
- In a small bowl, toss the blueberries with flour.
- With a spatula, fold the lemon zest and the blueberries into the batter.
- Pour the batter into de bundt pan and make it even with a spatula.
- Over a kitchen towel in the counter, firmly tap pan to level batter an release air.
- Bake for 55 minutes or until a toothpick inserted in center of cake comes out clean.
- Let cool down for 10 minutes.
- In a small bowl, mix the resting 3 lemon juice tablespoons with the confectioners' sugar.
- Unmold the cake and while still warm, poke it with a bamboo skewer.
- Pour the syrup on top and let cool down completely before serving it.
Did you make this recipe?Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
Hungry for more pound cakes or berry desserts? Check these other recipes: