Why This Lemon Blueberry Bundt Cake Stands Out

• Moist, wealthy texture: Because of full-fat bitter cream, butter, and a contact of oil, the crumb seems extremely smooth and tender with out being heavy. I discovered this cake holds up very well for two or 3 days, making it excellent for making forward for brunches, events, potlucks, picnics, showers, or gatherings.
• The colourful yellow cake coloration comes from utilizing 5 massive eggs, making it as sunny as its lemony taste.
• Lemon taste: The lemon zest in each the cake and the glaze provides it a lightweight citrus punch that retains it from being overly candy. For an additional lemon kick, I like to recommend including lemon extract – it enhances the citrus taste much more.
• Thick, creamy lemon glaze: I added cream cheese to the glaze for additional richness—it’s clean, barely tangy, and ties the entire cake collectively fantastically.
• No stand mixer wanted: I made this with only a hand mixer and a spatula—it’s easy, approachable, good for sharing with household and buddies!

Predominant Elements & Substitutions

• Flour. I used common all-purpose flour. You should use cake flour as a substitution to make the cake texture lighter. 
• Baking powder and baking soda. Utilizing each baking powder and baking soda assist to attain the proper rise and texture of the cake.
• Salt. Use fantastic sea salt or kosher salt.
• Butter. Use room temperature unsalted butter.
• Sugar. I used common granulated sugar. 
• Lemon zest and lemon juice. Freshly squeezed lemon juice and lemon zest. I like to recommend grating the lemon zest first, after which squeezing the juice.
• Eggs, room temperature. Utilizing 5 massive eggs provides the cake a yellow coloration and makes the cake moist and fluffy. 
• Vegetable oil. Helps to maintain the cake moist. You should use melted butter or melted coconut oil in substitution 1:1, however the taste and the feel could barely change.
• Vanilla extract. Use high-quality vanilla extract. 
• Bitter cream. Use room temperature bitter cream. Greek yogurt or buttermilk could be a good substitution. 
• Blueberries. Contemporary blueberries work nice, however you too can use frozen blueberries (don’t thaw them).

Incessantly Requested Questions (FAQ)

1. Which dimension of baking pan to make use of? I used a 12-cup Nordic Ware Professional Forged Unique Bundt Pan. 
2. Can I make this cake with out bitter cream? Sure, I’ve made comparable truffles a number of instances with plain full-fat or low-fat Greek yogurt as a 1:1 substitution for bitter cream. You may also use plain kefir or buttermilk.
3. How do I forestall blueberries from sinking to the underside? Ensure that the blueberries aren’t too moist. Pat them dry with a paper towel. Then, toss the blueberries with 2 tablespoons of all-purpose flour earlier than folding them right into a cake batter.
4. Why is my cake dry? To stop this, be sure you measure the dry substances correctly (aerate the flour, sift it, or fluff it up), keep away from overmixing and overbaking, and don’t skip utilizing the bitter cream.
5. The best way to measure flour correctly? Use the spoon-and-level technique to measure flour. As an alternative of scooping straight from the bag (which packs it down), you spoon the flour into the measuring cup, then stage it off with a flat edge like a knife. This prevents utilizing an excessive amount of and ensures lighter cake texture.
6. The best way to grease the pan? First I used butter to coat the bundt pan, ensuring to grease each nook and element. Then, I dusted the pan with flour, tapping out any extra flour. You may also use Baker’s Pleasure Non-Stick Spray with Flour as an alternative.
7. How do I do know when the cake is finished baking? Begin checking your lemon blueberry bundt cake after 50 minutes of baking. Use a toothpick inserted within the middle to test for doneness. If the toothpick inserted within the middle comes out clear or with a number of moist crumbs (not moist) the cake is finished baking.
8. The best way to take away cake from the Bundt cake? When the cake is finished baking, let it cool within the pan for about 40 minutes or till the bundt pan is cool sufficient and secure to deal with. Then, place a cooling rack excessive of the Bundt pan and punctiliously invert it. Gently raise the pan. If it does not launch simply, let it sit for a number of extra minutes earlier than making an attempt once more. Let the cake cool fully earlier than overlaying with glaze. 
9. Can I make this Blueberry Lemon Bundt Cake gluten-free? Sure, substitute all-purpose flour with one in every of these 2 GF flours that I personally use regularly: Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. 

The best way to Make Lemon Blueberry Bundt Cake (Step-by-Step)

• Preheat the oven to 350°F and grease and flour a 12-cup Bundt pan.
• Toss blueberries with 2 tablespoons of flour and put aside.
• In a medium bowl, whisk collectively flour, baking powder, baking soda, and salt.

• In a big bowl, cream the butter, sugar, and lemon zest till gentle and fluffy.
• Beat in eggs one after the other, then combine in lemon juice, oil, and vanilla.
• Alternate including the dry substances and bitter cream, mixing gently after every addition.

• Fold within the blueberries.
• Pour the batter into the ready pan, clean the highest, and bake for 50–60 minutes, till a toothpick comes out clear or with a number of moist crumbs.

• For the glaze, beat cream cheese and butter till clean.
• Step by step combine in powdered sugar, then lemon juice, till thick and creamy.

• Cool the lemon blueberry bundt cake within the pan for at the very least 40 minutes till secure to deal with, then invert onto a rack and let cool fully.
• Unfold the ready glaze over the cooled cake and high with recent blueberries and lemon zest.