I had a big container of blueberries in the fridge that we picked up on sale recently. Although we just like to eat them straight up or in a fruit salad I had to find another way to use some of them up before they went to waste. I’ve always been a fan of the combination of lemon and berries so I thought this lemon blueberry bundt cake was perfect.
Blueberry Lemon Bundt Cake
Adapted from a recipe on myrecipes.com
- 3 cups of flour
- 2 teaspoons of baking powder
- 1/2 cup + 3 tablespoons (for the glaze) of milk
- 1/2 cup of lemon juice
- 1 cup of butter or margarine softened
- 2 cups of granulated sugar (I substitute 1 cup of the sugar for Splenda)
- 4 eggs
- 2 cups of fresh blueberries
- 2 cups of icing sugar
Preheat oven to 350 degrees.
Grease and flour a bundt pan or spray it well with cooking spray.
Sift flour and baking powder together in a medium size bowl.
In a small bowl mix the lemon juice and 1/2 cup of milk together and let sit.
In a large bowl mix together the butter and granulated sugar. Beat until it is light and fluffy. Add the eggs and beat until well mixed. Next add the milk and lemon mixture. Mix just until combined. Begin adding the flour/baking powder about 3/4 cup at a time (it doesn’t need to be exact) until it is all well combined. Do not over mix.
Gently fold in the blueberries. Spoon the batter into the bunt pan and spread evenly. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on wire rack for about 15 minutes. Remove the cake from pan and let continue to cool on the wire rack.
Once the cake is cooled you can mix up the glaze. Simply combine the icing sugar and the 3 tablespoons of milk until they are well blended. You want a thick glaze that it pourable. If it’s too thick add more milk. If it’s too thin just add more sugar. Pour the glaze over the cake and serve.