About a decade ago, I went through a serious Bundt pan phase.
There was a small kitchen wares boutique right next door to my daughter’s ballet class and they had the most wonderful Bundt pans for sale.
Just about every Saturday morning, while my tutu-tutu wearing youngster was practicing her plie´s, arabesques and adagios… I’d kill time by browsing the shop and all the pretty Bundt pans.
I now have a nice little collection of assorted and intricately detailed cake pans to show for all those years of ballet… and browsing.
Today, my old cake pan obsession is your delicious treat with this lemon-blueberry Bundt.
Lemon-Blueberry Bundt
Ingredients
- FOR CAKE
- 3 cups cake flour
- 1 ⁄2 teaspoon baking powder
- 1 ⁄2 teaspoon salt
- 1 cup unsalted butter room temp
- 3 cups sugar
- 6 eggs room temp
- 1 ⁄4 cup fresh lemon juice
- 1 tablespoon freshly grated lemon zest
- 1 cup sour cream
- 1 cup fresh blueberries extra for garnishing, if desired
- FOR LEMON GLAZE
- 2 cups confectioners’ sugar
- 3 to 4 tablespoons fresh lemon juice
Instructions
- FOR CAKE
- Preheat oven to 325 degrees F.
- Generously spray Bundt pan with cooking spray with flour.
- Sift flour, baking powder and salt into medium bowl.
- Mix butter in a large bowl until fluffy.
- Slowly add sugar.
- Add eggs 1 at a time. Make sure each egg is well-combined before adding the next egg.
- Add lemon juice and zest.
- Add the dry ingredients and mix slowly.
- Add sour cream.
- Cut blueberries in half or quartered (depending on size) and pour berries into mix. Gently combine the blueberries. Harsh mixing may crush or break up the blueberries.
- Carefully pour batter into the pan.
- Bake for 1 hour 15 minutes, or until long toothpick comes out clean.
- Allow cake to cool completely on a rack before removing cake from pan.
- FOR LEMON GLAZE
- Combine lemon juice and confectioner’s sugar in a medium bowl.
- Mixture should be thick. Add more sugar or lemon juice to get the desired consistency.
- Drizzle or pour glaze over cake.
- Allow glaze to harden before serving.
While blueberries are at the heart of this pretty Bundt cake, I actually kinda have a love-hate relationship with this pebble-shaped blue fruit.
I love how beautifully they photograph and how they taste inside of a cake… but strangely enough, I hate how blueberries taste all by themselves.
I know, that’s weird, right?
I’ve never been able to eat a blueberry that wasn’t already embedded in a cake or muffin.
In fact, I have a bit of an aversion to eating blue food in general. My kids tease me about it because I won’t even eat blue M&M’s. I always pick them out of the bag and hand the blue ones off to someone else.
Anyway, with these fresh blueberries safely tucked into this spongy cake, the blue fruit adds a welcome contrast to the lemon citrus flavor in the Bundt cake.
Give this Bundt cake a try and let me know how it turns out for you.
In the meantime, all this talk of Bundts has me thinking of pans again.
Uh, oh.
Thanks for stopping by.
See you back here next time. ♥
My family is going to stage an intervention if I buy another pan, but I’m not done yet! Lemon/Blueberry is one of my favorite combos and this a gorgeous Bundt. Beautifully styled and photographed.
Ha, ha. Nice to know I’m not the only one slightly obsessed about these kinds of things.
My twin sister thinks I’m a little nutty because I get so excited about Bundt pans and wood bread boards-lol.
Thanks for always having a nice word to say about my creative and culinary efforts. I appreciate it, Sandra.
You don’t like blue?? What about grapes? I love blueberries any way I can get them. In fact, we are having blueberries for breakfast. Now, I must admit you’re bundt cake would be a fantastic addition to our breakfast here with my tea. Simply lovely shots!! Hugs!!
True about blue, Marisa. I have made exceptions for blue meringue (as in blue French macarons).
And I always go for the green grapes-lol.
Just one of my many quirks, I guess.
Glad you love the photos. Thanks so much.
Have a beautiful “solar eclipse” day.
This is the next dessert for my ladies lunch next month!!! This looks amazing! Thanks for all of the inspiration and most awesome recipes! As always, the presentation is stunning!! I recently went to William Sonoma and saw some great bundt pans.
I love that you have a ladies lunch every month. I’ll bet that’s fun.
Tomorrow is the big Duke move-in day and it’s going to be a whirlwind, as you can imagine.
I’ll definitely give you a heads up (ahead of time) when I’m going to be in your neck of the woods again so we can connect.
Thanks for popping over to see my cake.
It sounds yummy and your pictures are stunning. I have pinned it. My bundt pan is packed away until we move into our new house.
Oh, Penny, I’ve been enjoying the photos of your new home in progress.
It’s going to be so wonderful once it’s finished and you’re all settled in.
You’ll love the cake and thanks for pinning.
Thank you! We are looking forward to moving in. I can’t wait to start getting creative again.
This looks delicious! I will definitely try it in a new fall bundt pan I haven’t used yet. As always, beautiful photography –
Glad you’re inspired, Patti.
Thanks for stopping by to see what I’m up to.
Happy day to you.
Your photos are stunning…I love the My Big Fat Greek Wedding scene on Bundt pans..hilarious…I own a favorite…a Sand Castle…oh, my we certainly have fun with this one…flying tiny flags from the turrets…sprinkling crystal sugar over the top.
Jeane, I’ve never seen that movie (I know, I know-lol), but I have heard of it.
Your description sounds hilarious indeed and now I’m going to have to find the DVD.
Hope you have a wonderful day.
Safe solar eclipse watching too.
Can frozen berries be used? How do you keep them from sinking to the bottom of the batter mix? Looks yummy, cannot wait to try!
Rosemarie, I don’t see why you wouldn’t be able to use frozen berries (although, I’ve never used them before).
I didn’t worry too much about the berries falling to the bottom and I didn’t do anything special.
You can’t tell by the photos but I did have a few areas where the berries clumped together.
Maybe chopping the berries so that they’re smaller and lighter helped.
Good luck and let me know how this Bundt turns out for you.
Can you tell me how much is a cup in grams??? Definitely wanna try it.