Blueberry lemon bundt cake
Before we commit ourselves to all things pumpkin spice latte (hate, abhor, no words strong enough to convey my utter dislike), I wanted to get in one final nod to summer. This is a cake to end all cakes. And I fear that like a tree falling solo in the woods, if I don’t share it, it’s as though it never happened.
Haven’t reinvented the wheel here. Lemons and blueberries are as timeless a pair as they come. But there’s a good reason why fruit driven pies and pound cakes call for lemon zest or lemon juice to brighten the flavors.
Lemon has a similar effect as salt, but instead of solely enhancing the natural blueberry flavor, it heightens and rounds everything out. The flavors become more pronounced.
Food is amazing in that way — certain combinations (blueberries and lemon, chocolate and coffee, wine and cheese!) take flavors from ordinary to otherworldly.
And in the spirit of sharing (as I’m currently trying to teach my two-year-old to do), I want to share this cake with you.
I can think of no occasion where this wouldn’t be welcome. Mid week pick-me-up for your kids’ teachers? A resounding yes. Hostess gift? Mega appropriate. Dessert drop off for new parents? BABIES LOVE CAKE.
I’m already trying to think of ways to switch up the flavors for fall, mostly because I’m obsessed with both the pan and the light, moist texture of the cake. Apple cinnamon with a maple cider glaze, perhaps?!
So here’s to you, summer! Thank you for the beach days, the family walks, and nights spent grilling on the deck. For the inexpensive fruit that my kids will surely miss come January; for each spilled ice cream cone (there were many), countless sun burns, and evenings spent teaching the kids to ride bikes. You treated us well, and you will be missed.
- 2 ½ cups flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, (at room temperature)
- 1 ¼ cups sugar
- 1 tablespoon fresh lemon zest
- 2 large eggs, (at room temperature)
- 1 cup low-fat buttermilk, (at room temperature)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- ½ tablespoon unsalted butter, (melted)
- ½ cup powdered sugar, (sifted)
- pinch of salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon milk
For the cake
- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
- Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low, then add eggs one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter.
- Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
For the glaze
- Whisk together melted butter, powdered sugar, salt, lemon zest, lemon juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container at room temperature.
*Recipe from Tutti Dolci.