Lemon-Blueberry Bundt® Cake

This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 533 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• 2 ½ cups all-purpose flour
• 1 cup buttermilk
• 1 ½ teaspoons baking powder
• 1 teaspoon lemon zest
• 2 teaspoons lemon zest
• ¼ cup lemon juice
• 2 cups fresh blueberries
• 1 teaspoon unsalted butter
• ⅛ teaspoon kosher salt
• 1 ½ teaspoons all-purpose flour
• 1 cup unsalted butter, at room temperature
• ¼ teaspoon kosher salt
• ½ cup lemon curd
• 3 large eggs, at room temperature
• 2 ½ cups powdered sugar
• ⅓ cup almond flour
• 1 tablespoon fresh blueberries, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Step 2

Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.

Step 3

Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.

Step 4

Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.

Step 5

Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.

Step 6

Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.

Step 7

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.

Step 8

Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.