Best Lemon Blueberry Bundt Cake

By mamacasma

Ingredients

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

Details

Servings 16
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

1. Heat oven to 350°F. Butter and flour a 12-cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter 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.
4. 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.
5. 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.