Blueberry Bundt Cake
Equipment
- Bundt pan
- electric mixer
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 cup milk
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a bowl, mix 2 ½ cups flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and lemon zest.
- Alternate adding flour mixture and milk to the butter mixture.
- Toss blueberries with remaining ¼ cup flour, then fold into batter.
- Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
For lemon glaze, mix 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Drizzle over cooled cake.
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