Blueberry Lemon Bundt Cake
In a small mixing bowl whisk together the powdered sugar and lemon juice (start by adding 1 tablespoon of juice and add more by the teaspoon, as needed for the right consistency so it's not too thick and not too thin) until it is smooth and well combined. Once the cake has cooled drizzle over top and serve.
Ingreadient
- 1 cup butter (2 sticks)
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 2 teaspoons baking powder
- 1 cup milk
- 3 cups whole-wheat flour (I used whole-wheat pastry flour)
- 1 1/2 cups frozen blueberries
- 2 – 2 1/2 teaspoons lemon zest
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice (add more or less as needed)
Step by step
- Preheat the oven to 350 degrees F and grease a 9 or 10-inch bundt cake pan with butter.
- Use an electric mixer to beat together the cold sticks of butter, sugar, and salt.
- Mixing to combine each ingredient before adding the next, add the eggs, then the baking powder, then the milk, and then the flour.
- Use a spatula to fold in the blueberries and lemon zest (a microplane grater is the best tool to extract zest). Spoon the batter into the prepared pan, smooth out the top with the spatula, and bake for 50 – 55 minutes or until a toothpick comes out clean.
- After cooling for a few minutes, use a knife to loosen the cake around the edges. Carefully place a plate (or cake platter) over the top of the pan and flip it over together so the cake is right side up.
- To make the whipped cream, add the heavy cream to a jar, secure with a lid, and shake, shake, shake until it resembles whipped cream. This is a super fun job for little ones. Allow the cake to cool before putting the whipped cream on top.
- In a small mixing bowl whisk together the powdered sugar and lemon juice (start by adding 1 tablespoon of juice and add more by the teaspoon, as needed for the right consistency so it's not too thick and not too thin) until it is smooth and well combined. Once the cake has cooled drizzle over top and serve.
