* 2 ¾ cups all purpose flour * 1 ½ teaspoons baking powder * ¼ teaspoon baking soda * ¼ teaspoon table salt * 1 cup butter, softened just to room temp * 1 ¾ cups granulated sugar * 4 large eggs, room temp * 4 tablespoons lemon juice, freshly squeezed * lemon zest, from two lemons * 1 teaspoon pure vanilla extract * 1 cup buttermilk * 2 ½ cups fresh blueberries, towel-dried, gently tossed with 1 TB flour
# For the Glaze:
* 1 cup powdered sugar * 2 tablespoons lemon juice, freshly squeezed * lemon zest, from one lemon
# Instructions
1. Preheat oven to 350F, with rack on lower middle position. Grease and flour a 10-inch bundt pan. Set aside. 2. In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined. 3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy. 4. Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined. 5. Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated – do not overmix. Gently fold in blueberries. Pour into prepared pan. 6. Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect. 7. Cool on wire rack for 20 minutes. Run a thin and sharp knife around all edges to loosen cake. Turn out and cool completely. 8. To make the glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it to seep into cake.
Trojanbunny063
Looks delicious! If you coat your blueberries in flour before adding them to the mix, it will prevent them from falling to the bottom…in this case the top
2 Comments
Full recipe and notes: [https://www.chewoutloud.com/best-blueberry-lemon-bundt-cake/](https://www.chewoutloud.com/best-blueberry-lemon-bundt-cake/)
Ingredients
* 2 ¾ cups all purpose flour
* 1 ½ teaspoons baking powder
* ¼ teaspoon baking soda
* ¼ teaspoon table salt
* 1 cup butter, softened just to room temp
* 1 ¾ cups granulated sugar
* 4 large eggs, room temp
* 4 tablespoons lemon juice, freshly squeezed
* lemon zest, from two lemons
* 1 teaspoon pure vanilla extract
* 1 cup buttermilk
* 2 ½ cups fresh blueberries, towel-dried, gently tossed with 1 TB flour
# For the Glaze:
* 1 cup powdered sugar
* 2 tablespoons lemon juice, freshly squeezed
* lemon zest, from one lemon
# Instructions
1. Preheat oven to 350F, with rack on lower middle position. Grease and flour a 10-inch bundt pan. Set aside.
2. In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy.
4. Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
5. Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated – do not overmix. Gently fold in blueberries. Pour into prepared pan.
6. Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
7. Cool on wire rack for 20 minutes. Run a thin and sharp knife around all edges to loosen cake. Turn out and cool completely.
8. To make the glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it to seep into cake.
Looks delicious! If you coat your blueberries in flour before adding them to the mix, it will prevent them from falling to the bottom…in this case the top