This recipe for Bundt cake, dotted with purple blueberries and infused with the chic taste of lemon, topped with a scrumptious cream cheese frosting, has been loudly praised by neighbors, pals, and acquaintances, and is ready right here so that you can strive.
Blueberries mixed with a dense, wealthy lemon and vanilla-flavored sponge are merely fantastic and completely complemented by the cream cheese frosting on every slice. You’ll be tempted to ask for an additional, I warn you!
Can I make this cake with no Bundt pan?
Sure! Should you don’t have a Bundt or spherical cake pan, it’s no downside. You may simply as efficiently use a sheet cake pan, and even divide the combination into muffin cups. Come to think about it, any pan can be utilized for this recipe; the consequence will nonetheless be scrumptious. 😊 Nonetheless, baking instances will differ. Should you go for a traditional cake pan, you could want the total 60-minute baking time, however for muffin cups, cut back that to 30-35 minutes.
Simply regulate the oven, and don’t take the cake or muffins out till they move the toothpick take a look at.
Blueberry Lemon Bundt Cake with Cream Cheese Frosting
An outstanding cake that may wow your company, good for an important day, or why not make it just because it’s Sunday?🙂
Elements
For the bundt cake:
- 150 g unsalted butter
- 180 g sugar
- 3 eggs
- 1 tsp vanilla essence
- 160 ml buttermilk
- 2 medium-size lemons zest and juice
- 250 g white flour
- 1 tsp baking powder
- ½ tsp salt
- 125 g blueberries
- 1 tbsp flour
Directions
The bundt cake:
-
Preheat the oven to 180° C/356° F.
-
Cream the butter till fluffy, then regularly add the sugar. Combine vigorously for about 2-3 minutes.
-
Add the vanilla essence and eggs one after the other. Add the second egg solely after the primary is absolutely included. Add the lemon zest and juice and proceed mixing.
-
In a big bowl, sift the dry components – flour, baking powder and salt.
-
Pour the moist components over the dry and blend with a spatula, utilizing large prime to backside strokes, till included.
-
Gently fold in two-thirds of the blueberries tossed within the tablespoon of flour. I used wild blueberries for the cake and cultivated blueberries for adorning.
-
Pour the combination right into a buttered and floured bundt cake pan. In case you are utilizing a silicone pan, there is no such thing as a have to coat it with butter and flour.
-
Bake for 45-50 minutes. It’s prepared when a toothpick inserted within the heart of the cake comes out clear.
The cream cheese frosting:
-
Beat the cream cheese and butter till completely included and there are not any lumps. Then add the remainder of the components and blend vigorously till you’ll be able to not style the sugar particles. With KA it takes round 3-4 minutes at most velocity.
-
Let the cake cool within the pan for 10 minutes earlier than flipping it onto a tray, then let it cool fully and prime with a beneficiant layer of cream cheese frosting, blueberries, and grated lemon zest.
-
Slice, serve and revel in!
Associated: Souffra: Greek Custard Cake with Blueberries
Associated: Raspberry Blueberry Shortcake
Associated: Blueberry Banana Cheesecake
Associated: Raspberry & Blueberry Swiss Roll
Associated: Blueberry & Raspberry Chocolate Cake
