Blueberry Bundt Cake

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! 

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Blueberry Bundt 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!

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Dough-Eyed

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!