Sometimes I still forget I have a food blog then bake an entire bundt cake without photographing the process. I apologize for that but here is the recipe in case you’re really good at visualizing the steps. I mean, most recipes don’t have step by step photos and you guys seem to do alright….right?
I’ll try to make this a one time thing. I’ll also be making more bundt cakes in the future now that I splurged on the $7 pan at HomeGoods, so I’ll include more photos in those posts.
Funny story, while shopping for various baking pans in the cookware aisle, a lady comes up to me and goes, “You look like you know how to cook really well, would you be able to tell me how to make cake pops?”
My first thought was, oh I look like I know how to cook that’s awesome, maybe it was my knowledgeable look and expert gaze at the various cooking gadgets that tipped her off.
My second thought was….damnit it must be my particularly rotund body shape that gave her the idea I’m popping cake pops in my mouth on a daily basis.
Lucky for her, I did know how to make cake pops. So she was right.
This recipe was adapted from food.com. If you choose to opt out of the corn syrup in the glaze, don’t use as much lemon juice as the recipe calls for. Use 6 tsp. lemon juice and 2 tsp. water instead. I also added an extra step of coating the blueberries with flour before folding into the batter, to prevent them from sinking to the bottom while baking.
Happy Friday guys!
Lemon Blueberry Bundt Cake
- 2 3⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter or 1 cup margarine
- 1 3⁄4 cups sugar
- 4 eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1⁄4 cups blueberries, tossed with
- 1 tablespoon flour
- 1 1⁄2 cups confectioners' sugar
- 8 -10 teaspoons lemon juice
- 1 tablespoon corn syrup
- lemon zest
- Step 1 Heat oven to 350°F. Grease a 12-cup Bundt pan.
- Step 2 In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Step 3 In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes.
- Step 4 In another bowl, add 1 tbsp. flour to blueberries and coat well. Fold blueberries into batter gently. Spoon into Bundt pan.
- Step 5 Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean (mine took 60 minutes). Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Place a large plate upside down on the top of the pan and flip upside down. Cake should slide out easily. Cool completely before drizzling with glaze.
- Step 6 Glaze: in a small bowl, mix together confectioners’ sugar, lemon juice, lemon zest and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.