Lemon Blueberry Bundt Cake
A very lemony pound cake, this is the only lemon blueberry bundt cake recipe you'll ever need.
Servings: 12
Calories: 292kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1slice | Calories: 292kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 220mg | Potassium: 100mg | Fiber: 1g | Sugar: 26g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg