BBQ & Grill
Fresh Lemon Blueberry Bundt Cake
This fresh blueberry Bundt cake is a crowd-pleasing dessert that offers a perfect balance of moist, tender cake with fruity blueberries and a hint of lemon. This versatile dessert can be enjoyed year-round, whether made with fresh, in-season blueberries or frozen ones for a taste of summer any time of the year. To prevent frozen blueberries from turning the batter blue, give them a good rinse before mixing.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- baking spray with flour
- 1½ cups whole-wheat flour
- 1½ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 3 large eggs, at room temperature
- 1¼ cups granulated sugar
- 1 cup buttermilk, at room temperature
- ½ cup neutral oil, such as canola or avocado
- ¼ cup sour cream, at room temperature
- 1 tablespoon grated lemon zest (from 2 large lemons), plus more for garnish
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 3 cups fresh or frozen (unthawed) blueberries (about 16 oz.; see tips)
- ¾ cup confectioners' sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 3-3½ teaspoons lemon juice, divided
Directions
- To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray.
- Whisk 1½ cups whole-wheat flour, 1¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and ½ teaspoon each salt and ginger in a medium bowl until combined.
- Whisk 3 eggs, 1¼ cups sugar, 1 cup buttermilk, ½ cup oil, ¼ cup sour cream, 1 tablespoon lemon zest, 2 tablespoons lemon juice and 2 teaspoons vanilla in a large bowl until thoroughly blended and smooth. Gradually whisk the flour mixture into the egg mixture until just combined and some flour streaks remain.
- Combine 3 cups blueberries and the remaining ¼ cup all-purpose flour in a medium bowl; toss until evenly coated. Fold the blueberries and any loose flour into the batter until evenly distributed. Pour the batter into the prepared pan; spread evenly with a small spatula.
- Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Unmold the cake onto the rack; let cool completely, 2 to 3 hours.
- To prepare glaze: Combine ¾ cup confectioners’ sugar, ½ teaspoon vanilla, ⅛ teaspoon salt and 3 teaspoons lemon juice in a small bowl; vigorously whisk until smooth. Gradually add the remaining ½ teaspoon lemon juice, ¼ teaspoon at a time, to reach desired consistency. Drizzle the glaze over the cooled cake. Garnish with lemon zest, if desired.
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