Blueberry Lemon Bundt

Whenever I make a bundt, I think about in My Big Fat Greek Wedding when Tula & Ian's parents meet for the first time, & Ian's mom brings a bundt cake to a huge Greek party. Tula's mom has no idea what it is, calls it a "bonk" & says, "There's a hole in this cake!"


Always makes me giggle because bundts are funny looking cakes.


(Why is there a hole you ask? Well that hole allows for more heat distribution for the cake, & that hole is a contributor of why a bundt cake is so moist. Makes sense if you think about it!)



R E C I P E


ingredients:

C A K E

2 cups frozen blueberries (I always have frozen on hand, you can also use fresh)

1 teaspoon of flour to mix with blueberries

2 3/4 cups of flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

2 cups white sugar

4 large eggs

2 teaspoons vanilla

Juice from 1 1/2 - 2 lemons (1/3 cup ish)

2 tablespoons lemon zest ( if you don't have a zest-er, don't hurt yourself trying to make this happen -- can you tell i almost hurt myself trying to zest a lemon with a knife? it's not safe -- anyways, it's ok to go without, but the zest sure does add flavor)

1/4 cup canola oil

1 cup sour cream


G L A Z E

1 cup confectionary sugar

1 big squeeze lemon juice from a half of lemon (or milk, if you ran out of lemons)


directions:

  • Preheat oven to 350 degrees. Prepare your bundt. Be sure to spray it BIG time. You don't want your gorgeous cake stuck in the ridges.

  • Mix the flour & the blueberries ( the flour ensures the blueberries hold their place while in the bundt and don't just sink to the bottom, or top if you're getting technical)

  • Whisk together the dry ingredients -- flour, baking powder, baking soda, & salt -- set aside.

  • Using the standing mixture (paddle attachement), cream the butter & sugar together until fluffy.

  • Add the eggs & vanilla. Then, slowly add the lemon juice, lemon zest, & the canola oil.

  • Next alternate adding the dry ingredients & the sour cream. Add a little dry, mix, add half the sour cream, mix, add more dry, mix, add the remaining sour cream, mix, add the last of the dry ingredients.

  • Go in there with a rubber spatula after to ensure there are no dry spots in the batter & wipe down the edges.

  • Fold in the bloobs (blueberries).

  • Ensure your bundt is prepped with Pam, hell, spray it again if you need to, & spoon batter into bundt pan.

  • Bake for 1 hour. Use the toothpick method to ensure it's cooked through.

  • Take out of oven and let cool for 30 minutes. Use a plate to invert it up so it's standing up. Let it cool for another 20 minutes.

  • While cooling, mix confectionary sugar with lemon juice. If you want a thicker glaze, add less lemon juice. If you want a thin glaze, add more. If you made your glaze too thin, add more confectionary sugar. In my opinion, you can't go wrong with glazes. Really. It's just sugar.

  • Remove bundt cake pan & spoon add glaze on top.

YUMTOWN, population, you.

E N J O Y




Full Glass Baking

Merrimac, MA  |  Amesbury, MA

we're a local baking business!

Subscribe for Vibes

Seasonal flavor alerts, recipes & calendar updates... right to your inbox.

  • Facebook
  • Twitter
  • Instagram