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Lemon Blueberry Bundt Cake

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LEMON BLUEBERRY BUNDT CAKE RECIPE

Blueberry bundt cake

I like a good Lemon Blueberry Bundt Cake. I like Bundt Cakes. I like Blueberry Cakes, Pies, etc. Now lets put them all together with the ability to make them almost Fat Free! Mmm, this Lemon Blueberry Bundt Cake will have to be good!

(almost fat-free)

(original version is below this recipe…)

Recipe for :Lemon Blueberry Bundt Cake

  • 1 3/4 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 ounces non-fat cream cheese, softened
  • 1 3/4 cup granulated sugar
  • 4 eggs, room temperature
  • juice and zest of 1 lemon
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces non-fat sour cream
  • 1 pint blueberries (1 1/4 cup)
  • 1 extra lemon, for garnish
  • glaze:
  • 1 cup powdered sugar
  • juice of 1 lemon

Directions for :Lemon Blueberry Bundt Cake

  1. Preheat the oven to 350 F. Thoroughly coat the inside of a bundt pan with non-stick baking spray. (This recipe could also easily be made into two loaf pans.)
  2. In a bowl, whisk together both flours, baking powder and salt. Set aside.
  3. With an electric mixer, beat the cream cheese and sugar on medium speed for 2-3 minutes, until smooth. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, lemon zest and vanilla, and beat well.
  4. On low speed, add the flour mixture a spoonful at a time, alternating with the sour cream. Once all the flour and sour cream is added, beat the cake batter on medium for 2 minutes. Fold in 1 cup of the blueberries (reserve 1/4 cup for garnish) with a spatula.
  5. Pour into the prepared pan and bake for 50 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert onto a serving dish and cool completely.
  6. In a small bowl, whisk together the lemon juice and powdered sugar for the glaze. If it’s too thin, add a little more powdered sugar; if too thick, add a few drops of warm water. Drizzle the glaze over the cake, letting it run down the sides. Garnish with more blueberries and lemon zest curls.

Lemon Blueberry Bundt Cake (original version)

Recipe for :Lemon Blueberry Bundt Cake

  • 2 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 3/4 cup granulated sugar
  • 4 eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 pint blueberries (1 1/4 cups), tossed with 1 tablespoon flour
  • glaze:
  • 1 1/2 cups powdered sugar
  • 6-7 teaspoons lemon juice
  • 1 tablespoon light corn syrup
  • lemon zest, or curls, for garnish

Directions for :Lemon Blueberry Bundt Cake

  1. Preheat the oven to 350 F. Thoroughly coat the inside of a bundt pan with non-stick baking spray. (This recipe could also easily be made into 2 loaf pans.)
  2. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-4 minutes. Beat in the eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla, and beat until combined. Add the flour in three additions, alternating with the buttermilk. Beat for two minutes on medium-high. Fold in the blueberries. Spoon into the prepared pan.
  4. Bake for 50 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert onto a serving dish and cool completely.
  5. In a small bowl, whisk together the powdered sugar, lemon juice and corn syrup until smooth. Drizzle the glaze over the cake, letting it run down the sides. Garnish with more blueberries and lemon zest curls.

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~Blessings~

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