Lemon Blueberry Bundt Cake

By ngaldi

Ingredients

• For the glaze:
• 3 cups cake (soft wheat) flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup unsalted butter, at room temperature
• 1 3/4 cups sugar
• 2 Tbsp. minced lemon zest
• 3 eggs
• 1/4 cup fresh lemon juice
• 3/4 cup and 2 Tbsp. buttermilk
• 3/4 cup dried blueberries
• 1/4 cup sugar
• 1/4 cup fresh lemon
• 2 Tbsp. unsalted butter

Preparation

Step 1

Position a rack in the middle of an oven; preheat to 350ºF. Butter and flour a 10-inch bundt pan. In a bowl, sift together the flour, baking soda, and salt; set aside. In another bowl, using an electric mixer set on medium speed, beat together the butter, sugar, and lemon zest until light and fluffy, about 4 minutes.

Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice. Reduce the speed to low and beat in the flour mixture in two batches alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the dried blueberries.

Spoon the batter into the prepared pan. Bake until a toothpick inserted near the center of the cake comes out clean, about 55 minutes. Transfer the pan to a rack and let cool slightly.

To make the glaze, in a small saucepan over high heat, combine the sugar, lemon juice, and butter. Bring to a boil, stirring to dissolve the sugar, then boil the mixture until syrupy, about 5 minutes.

Brush some of the glaze over the surface of the warm cake. Invert the cake onto a serving plate and carefully lift off the pan. Drizzle the cake with the remaining glaze. Let cool completely before serving.