Blueberry Bundt Cake With Lemon Glaze Recipe 415

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BEST LEMON BLUEBERRY BUNDT CAKE



Best Lemon Blueberry Bundt Cake image

What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!

Provided by Redsie

Categories     Dessert

Time 1h5m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 17

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or 1 cup margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups blueberries, tossed with
1 tablespoon flour
1 1/2 cups confectioners' sugar
8 -10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)

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.

LEMON BLUEBERRY BUNDT CAKE WITH LEMON GLAZE



Lemon Blueberry Bundt Cake with Lemon Glaze image

Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The lemon glaze is plate-licking delish!!

Provided by Averie Sunshine

Categories     Cakes & Cupcakes

Time 2h5m

Number Of Ingredients 15

1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less)
2 teaspoons lemon zest
2 cups confectioners' sugar
1/4 cup lemon juice, or as necessary for consistency
1 to 2 teaspoons lemon zest or to taste, for garnishing

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.

Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 184 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

LEMON BLUEBERRY BUNDT CAKE



Lemon Blueberry Bundt Cake image

A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze. This Lemon Blueberry Bundt Cake is a perfect dessert for lemon lovers!

Provided by Danielle

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

2 cups (300 grams fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour
2 and ¾ cups (345 grams) all-purpose flour, spooned & leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (170 grams) unsalted butter, softened to room temperature
2 cups (400 grams) granulated sugar
4 large eggs (room temperature)
2 teaspoons vanilla extract
⅓ cup (80ml) fresh lemon juice
2 tablespoons (30 ml) lemon zest
¼ cup (60 ml) canola or vegetable oil
1 cup (230 grams) full fat sour cream, room temperature
1 cup (120 grams) confectioners sugar
2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed

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 WITH LEMON GLAZE



Blueberry Lemon Bundt Cake With Lemon Glaze image

This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.

Provided by Shannon 24

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 teaspoon all-purpose flour, for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar, packed
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
2 lemons, juice of
2 -3 cups icing sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
  • In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
  • Add eggs, one at a time, beating until completely combined.
  • Beat in vanilla.
  • On low speed, alternate adding the flour mixture with the sour cream.
  • In a separate bowl, toss blueberries, zest and remaining flour.
  • Fold into batter.
  • Grease and flour a 12 cup bundt pan.
  • Spread batter into pan.
  • Bake cake on bottom rack of oven for 60-70 minutes.
  • Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
  • For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
  • Drizzle glaze over cake.
  • Enjoy!

Nutrition Facts : Calories 521.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 112.6, Sodium 338.1, Carbohydrate 79.8, Fiber 1.4, Sugar 57.5, Protein 5.6

BLUEBERRY BUNDT CAKE WITH LEMON GLAZE RECIPE - (4.3/5)



Blueberry Bundt Cake with Lemon Glaze Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 15

Cooking spray
2 cups fresh blueberries (or frozen blueberries)
2 tablespoons cinnamon
5 tablespoons sugar
2-1/4 cups sugar
1 cup vegetable oil
4 eggs
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2-1/2 teaspoons vanilla
1/3 cup orange juice or milk
1 cup confectioners' sugar
2 tablespoons sweet butter, very soft
1 tablespoon lemon zest (optional)

Steps:

  • Grease Bundt pan with cooking spray. Mix first three ingredients and set aside. Mix together additional sugar, vegetable oil, and eggs. Add flour and baking powder to mixture. Add salt, vanilla, and orange juice in batter and beat well. Spread 1/3 of batter into the bottom of the pan. Top with 1/2 of blueberry mixture, forming a ring around the center of the pan. Repeat, ending with the batter. Bake at 350 degrees or until a toothpick inserted in the center comes out clean, 75-90 minutes. Cool slightly. Remove cake from pan. Mix confectioners' sugar, butter, and lemon zest (if using) to make icing and drizzle on cake. Add a little milk if the consistency is too thick.

BLUEBERRY-LEMON BUNDT CAKE



Blueberry-Lemon Bundt Cake image

This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h50m

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)

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.

EASY LEMON-BLUEBERRY BUNDT® CAKE



Easy Lemon-Blueberry Bundt® Cake image

No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 14

Number Of Ingredients 10

cooking spray
1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
½ (8 ounce) package Neufchatel cheese, softened
¼ cup freshly squeezed lemon juice
2 eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen
1 ½ cups powdered sugar
3 tablespoons lemon juice, or more as needed

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.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g

BLUEBERRY BUNDT CAKE WITH LEMON GLAZE RECIPE - (4.1/5)



Blueberry Bundt Cake with Lemon Glaze Recipe - (4.1/5) image

Provided by á-63063

Number Of Ingredients 14

Glaze:
2 1/2 cups, all-purpose flour
1 tbsp cornstarch
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 3/4 cups caster sugar (superfine sugar)
1 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 1/2 cups fresh blueberries
juice from 2 lemons
powdered sugar - enough added to juice to make thick syrupy glaze .. it varies depending on how thick or runny you like your glaze

Steps:

  • Preheat oven to 325F In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside. In another bowl, combine the milk, cream and vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with your electric mixer, cream together the sugar and butter. Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed. On low-speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour. Scrape down the bowl between additions. Once everything has been added, run the mixer/beater for an additional 20 seconds on low. Generously coat a Bundt pan with baking spray then dust lightly with flour, shaking off excess. Pour the batter evenly into the pan. Use a spatula to fold in the blueberries once the batter is in the pan. Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm). Before serving, dust with sifted powdered sugar and then drizzle with the Lemon Glaze

LEMON-BLUEBERRY BUNDT® CAKE



Lemon-Blueberry Bundt® Cake image

This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 12

Number Of Ingredients 19

2 cups fresh blueberries
1 ½ teaspoons all-purpose flour
2 ½ cups all-purpose flour
⅓ cup almond flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
1 cup buttermilk
½ cup lemon curd
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 ½ cups powdered sugar
¼ cup lemon juice
1 teaspoon lemon zest
⅛ teaspoon kosher salt
1 teaspoon unsalted butter
1 tablespoon fresh blueberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
  • Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
  • Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
  • Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
  • Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
  • Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 85.9 g, Cholesterol 97.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 10.9 g, Sodium 171.7 mg, Sugar 61.9 g

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From foodnewsnews.com


LEMON BLUEBERRY BUNDT CAKE - VERONIKA'S KITCHEN
2018-04-20 Generously grease the Bundt pan and set it aside. In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside. In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.
From veronikaskitchen.com


MIXED BERRY BUNDT CAKE WITH LEMON GLAZE - JULIA'S ALBUM
2018-05-22 Spray the bundt pan with a special Baking Spray with Flour. Then, add mixed berry cake batter to the bundt pan: Bake your bundt cake at 350 F in the preheated oven for 1 hour or 1 hour and 15 minutes until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
From juliasalbum.com


LEMON BLUEBERRY BUNDT CAKE | EASY AND MOIST LEMON CAKE RECIPE
Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
From wellplated.com


BLUEBERRY LEMON POUND CAKE WITH LEMON GLAZE - SOUTHERN …
2021-05-08 Add 1/2 of the flour mixture to the sugar & butter. Mix just until combined. Add 1/2 of the sour cream, mixing just until combined. Repeat with flour and sour cream. Add lemon juice & extract, mixing until just combined. Toss still damp, washed blueberries in 1 Tbsp of flour. Fold gently into the cake batter.
From southerndiscourse.com


LEMON BLUEBERRY BUNDT CAKE - BUBBAPIE
Preheat the oven to 350 degrees and spray a 12-cup Bundt pan with nonstick cooking spray. Set aside one tablespoon of flour, then whisk together the remaining flour, salt, baking powder, and baking soda together in a medium bowl. In a separate bowl, beat together the …
From bubbapie.com


LEMON GLAZED BLUEBERRY CAKE RECIPE - THESE OLD COOKBOOKS
2021-07-28 Using a mixer, cream together cake mix, eggs, softened butter, softened cream and oil until smooth. Stir in fresh blueberries. Pour into a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray. Bake in preheated oven until toothpick comes out clean. Let cool 20 minutes before glazing.
From theseoldcookbooks.com


LEMON BLUEBERRY BUNDT CAKE - THE CAREFREE KITCHEN
2021-04-22 Grease and flour a 9" bundt cake pan and set aside. In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil and vanilla paste. Add the flour mixture to the egg mixture, stirring until combined. Fold in fresh blueberries very gently, then pour cake ...
From thecarefreekitchen.com


ULTIMATE BLUEBERRY BUNDT CAKE WITH GLAZE - BAKING BEAUTY
2019-07-21 Preheat oven to 350 degrees F. Spray a bundt pan with non stick baking spray. Set aside. In a large bowl, cream butter and sugar. Add eggs one at a time, sour cream, and vanilla. In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to batter a little at a time until just combined.
From bakingbeauty.net


HOW TO MAKE LUSCIOUS LEMON BLUEBERRY BUNDT CAKE - THE FED UP …
2019-05-29 Using a tbsp of butter, grease a 10-15 cup capacity bundt pan. Using a stand mixer cream butter and sugar until light and fluffy. Slowly beat in eggs one at a time. Blend well after each addition, making sure to scrape down the sides of the mixing bowl. In a serpeate bowl sift together flour, baking soda and salt.
From thefedupfoodie.com


BLUEBERRY LEMON BUNDT CAKE - CUPCAKE DIARIES
2014-04-08 Instructions. Preheat the oven to 350 degrees. Spray a large bundt pan (about 10 inches) with baking spray. In a large mixing bowl, cream the butter and sugar till smooth. Add the lemon zest, vanilla, and eggs one at a time, mixing each just until incorporated. In a medium bowl, whisk together the flour, baking powder, and salt.
From cupcakediariesblog.com


LEMON-BLUEBERRY BUNDT CAKE RECIPE | MYRECIPES
16 tablespoons (2 sticks) unsalted butter, at room temperature. 2 cups sugar. 2 teaspoons grated lemon zest. 4 large eggs, at room temperature. 2 cups blueberries. Glaze: 2 cups confectioners' sugar. 1 tablespoon buttermilk. 2 to 4 Tbsp. lemon juice.
From myrecipes.com


EASY BLUEBERRY CAKE WITH A VANILLA GLAZE RECIPE - AN ITALIAN IN MY …
2019-04-13 How to make Blueberry Cake: In a medium bowl, beat eggs then add the oil, sugar, milk and yogurt, beat for 1 minute until smooth. Add the flour, zest, baking powder and baking soda and beat until well combined. Then gently fold in the blueberries. Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife ...
From anitalianinmykitchen.com


BLUEBERRY LEMON CAKE RECIPE - THE SPRUCE EATS
2021-06-21 In a large bowl, stir together the flour, baking soda, and salt. Set aside. Kristina Vanni. In a separate large bowl, beat together the butter, sugar, and lemon rind until light and fluffy. Kristina Vanni. Add the eggs and lemon extract and beat for 3 minutes until the mixture becomes thick and smooth.
From thespruceeats.com


BLUEBERRY BUNDT CAKE WITH LEMON GLAZE RECIPE - RECIPES A TO Z
Preheat oven to 325F. In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside. In another bowl, combine the milk, cream and vanilla. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with your electric mixer, cream together the sugar and butter.
From recipesaz.com


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