Lemon-Infused Blueberry Bliss Bundt Cake
Indulge in the perfect harmony of flavors with this Lemon-Infused Blueberry Bliss Bundt Cake. Inspired by a classic recipe featured in Martha Stewart's Everyday Foods magazine (Issue #5), this cake is a delightful blend of moist, sweet cake studded with plump blueberries and brightened by fragrant lemon zest. The cake's tender crumb is complemented by a luscious lemon glaze, making it an ideal dessert for any occasion—from casual family gatherings to celebratory parties. With its beautiful presentation and irresistible taste, this bundt cake will have your family and friends asking for seconds. Treat yourself to a slice of sunshine with every bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (divided; for batter)
all-purpose flour
1 teaspoon (for tossing with blueberries)
baking powder
2 teaspoons (none)
salt
1/2 teaspoon (none)
butter
1 cup (room temperature)
light brown sugar
1 cup (packed)
granulated sugar
1 cup (none)
large eggs
4 (none)
vanilla extract
1 teaspoon (none)
sour cream
1 cup (none)
blueberries
2 cups (fresh or frozen)
grated lemon zest
2 tablespoons (freshly grated)
lemons
2 (juice of)
icing sugar
2-3 cups (for glaze, to desired consistency)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, and salt. Set aside for later use.
3
In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar on high speed until the mixture is light and fluffy, approximately 3-5 minutes.
4
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. Beat in the vanilla extract until well mixed.
5
Reduce the mixer speed to low and gradually add the flour mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined.
6
In a separate small bowl, toss the blueberries with 1 teaspoon of flour and the lemon zest until they are well-coated. This will help prevent them from sinking to the bottom of the cake.
7
Gently fold the blueberry mixture into the batter using a spatula until evenly distributed. Be cautious not to overmix.
8
Prepare a 12-cup bundt pan by greasing it with butter and dusting it with flour, making sure to coat all the crevices.
9
Pour the batter into the prepared bundt pan, spreading it evenly.
10
Bake the cake on the bottom rack of the oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11
Once baked, allow the cake to cool in the pan for approximately 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
12
To make the glaze, combine the juice of two lemons with 2-3 cups of icing sugar in a bowl. Whisk until you reach your desired consistency.
13
Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it cascade down the sides.
14
Slice and serve, enjoying the delightful burst of flavor in every bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this Lemon-Infused Blueberry Bliss Bundt Cake?
The cake features a delightful blend of sweet blueberries and fragrant lemon zest, topped with a luscious lemon glaze.
What was the inspiration for this recipe?
This recipe was inspired by a classic featured in Martha Stewart's Everyday Foods magazine, specifically Issue #5.
At what temperature should the oven be set?
The oven should be preheated to 350°F (175°C).
How much flour is required for the batter?
The recipe calls for 2 1/2 cups of all-purpose flour, divided for the batter and for tossing with the blueberries.
How do I prevent the blueberries from sinking to the bottom of the cake?
Toss the blueberries with 1 teaspoon of flour and the lemon zest before folding them into the batter to prevent sinking.
What is the recommended baking time?
The cake should be baked for 60-70 minutes.
What size bundt pan should I use?
A 12-cup bundt pan is recommended for this recipe.
Can I use frozen blueberries for this bundt cake?
Yes, you can use either fresh or frozen blueberries.
Where in the oven should the cake be placed?
The cake should be baked on the bottom rack of the oven.
How long should I let the cake cool in the pan?
Allow the cake to cool in the pan for approximately 20 minutes before inverting it.
How can I tell if the bundt cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What ingredients are needed for the lemon glaze?
The glaze is made by combining the juice of two lemons with 2-3 cups of icing sugar.
When should I apply the lemon glaze?
Drizzle the glaze over the cake once it has cooled completely.
How do I prepare the bundt pan?
Grease the pan with butter and dust it with flour, ensuring all crevices are coated.
What role does sour cream play in this recipe?
Sour cream helps create a moist, sweet cake with a tender crumb.
What types of sugar are used in the batter?
The recipe uses 1 cup of packed light brown sugar and 1 cup of granulated sugar.
How many eggs are needed?
The recipe requires 4 large eggs.
What should the consistency of the butter be?
The butter should be at room temperature for proper creaming.
How long should I cream the butter and sugars?
Cream them on high speed for 3-5 minutes until the mixture is light and fluffy.
What speed should the mixer be on when adding flour?
Reduce the mixer speed to low when adding the flour and sour cream.
How should I alternate adding the flour and sour cream?
Gradually add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.
How should the blueberries be incorporated into the batter?
Gently fold the blueberry mixture into the batter using a spatula until evenly distributed, being careful not to overmix.
How much lemon zest is used?
The recipe calls for 2 tablespoons of freshly grated lemon zest.
How much baking powder is included?
The recipe uses 2 teaspoons of baking powder.
What is the amount of salt in the recipe?
Use 1/2 teaspoon of salt.
How much vanilla extract is required?
The recipe calls for 1 teaspoon of vanilla extract.
How much icing sugar is used for the glaze?
Use 2 to 3 cups of icing sugar, depending on your desired consistency.
Is this cake suitable for formal occasions?
Yes, its beautiful presentation and irresistible taste make it ideal for celebratory parties and casual gatherings alike.
What should the glaze look like when applied?
It should be drizzled over the top so that it cascades down the sides of the cake.
How is the texture of the cake described?
The cake has a tender crumb and is studded with plump, juicy blueberries.