You guys just chuggin’ along through February like me? Awesome- here’s the good news- small berries are on crazy sale like every dang week right now. For me it’s mostly been blueberries and blackberries, but man, it’s been cool.
And anyways so I ran to the store the other day in need of something completely un-fun like paper towels or something, but then there was a huge display for blueberries SUPER cheap. So, here we are now with a really good excuse to bake, and eat fruit, AND procrastinate on other life things.
So, onto the cake. This is a simple pound cake filled with blueberries. There’s some lemon zest inside the cake itself, but most of the lemon flavor is actually coming from a tart lemon glaze. The whole thing is super simple and easy to whip up, and who doesn’t like cake a hurry?
This pretty bundt pan is a favorite of mine, but you can use any bundt you’ve got, or even just a straight sided tube pan. When you need cake, you make the cake in whatever you have. Just make sure you know how to properly grease whatever you use- we all know the horror of a bundt cake that won’t come out.
The lemon glaze is just two ingredients- lemon juice and powdered sugar. If you prefer a lighter lemon flavor, use half lemon juice and half water. Since it’s just the glaze, I love a really bright lemon flavor that pops.
Anyways, I hope blueberries are on sale where you are, I hope you’ve had a super easy week, and I hope you love this cake!
Ingredients
- For the cake:
- 3 cups cake flour
- 1 tsp. baking powder
- 1 1/2 tsp. salt
- 3/4 cup softened butter
- 1 3/4 cup sugar
- 1 tsp. vanilla extract
- Zest from 1 lemon
- 4 eggs plus enough milk to make 1 cup
- 3/4 cup additional milk
- 2 pints fresh blueberries
- For the glaze:
- Juice from 1 lemon (about 1/4 cup)
- 1 1/2- 2 cups powdered sugar
Instructions
- For the cake:
- Preheat your oven to 350 degrees, and grease a 10-cup bundt pan liberally.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter, sugar, vanilla extract, and lemon zest until fluffy.
- Add in the eggs one at a time, and combine completely.
- Add in the flour mixture, reserving about 1/4 cup, alternating with the additional milk, starting and ending with the flour mixture.
- Beat for 3-4 minutes on medium speed until completely smooth.
- Stir the reserved flour mixture with the fresh blueberries to coat. Fold in the blueberries with the additional flour until evenly incorporated.
- Pour the batter into your prepared pan, and spread evenly. Bake for 55-60 minutes, or until a cake tester comes out clean.
- Cool for about 25-30 minutes, and then invert the pan and cross your fingers- get that cake out!
- Cool completely on a wire rack before glazing.
- For the glaze:
- Stir together the lemon juice and powdered sugar, adding more sugar to reach your desired consistency.
- Pour over the cake, and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
This was awesome! I had a little trouble making sure my berries didn't sink (since there are SO MANY of them) but perhaps if I only dry them 80% so that the flour sticks a little better this would help. I finished it this morning and half of it is already gone…..
Great tip! That could definitely help. Glad you liked it!! 😀