Storytime…
The other night my husband and I went grocery shopping. When we got home to put the food away, I realized I had an abnormal amount of frozen blueberries. I was like how the hell did this happen? Like seriously!
I had some lemons as well that I needed to use so my immediate thought was CAKE! I was online studying other recipes and then created my own. My favorite part of this lemon blueberry cake is the moist factor! I hate the word moist by the way. I digress lol. It was so yummy, lemony, and not too sweet. Give it a try and tag me on Instagram @jdelawcious with your creations!
Full Recipe
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Moist Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake
Nutrition per portion
Ingredients
- 2 cups blueberries (Fresh or Frozen)
- 1 tablespoon All-Purpose Flour
- 2 and ¾ cups All-Purpose Flour (Leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 Sticks of Unsalted Butter (Room Temp) or 3/4 Cups
- 2 Cups of Sugar
- 1 Tsp of Vanilla Extract
- 1 Tsp of Lemon Extract
- 1/3 Cup of Fresh Lemon Juice
- 3 Tbsp of Lemon Zest
- 1/4 Cup of Canola Oil
- 1 Cup of Vanilla Yogurt (Full Fat)
- 1 Cup of Powdered Sugar
- 3 Tsps of Lemon Juice
- 1 Tsp of Lemon Extract
Method
The Cake:
- Preheat the oven to 350F
- In a small bowl add the blueberries (Fresh) and 1 tablespoon of flour. Mix until coated and set aside. If you're using frozen blueberries make this the last step.
- In a large mixing bowl, sift the flour, baking powder, baking soda, and salt. Then whisk all the dry ingredients so they are well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
- Mix in the eggs one a time until well combined.
- Mix in the vanilla and lemon extract.
- At low-speed mix in the lemon juice, lemon zest, and oil.
- Alternating the dry ingredients in three additions with the yogurt, beginning and ending with the dry ingredients on low speed.
- Scrape down sides with a spatula to make sure all ingredients are mixed.
- Do not over mix the batter just until combined.
- Add the blueberries and gently fold them into the batter with a spatula until just combined.
- Spray a 10-inch bundt pan well with nonstick cooking spray.
- Pour the batter into the bundt pan and spread evenly. (If you're using a silicone bundt pan use only a light coding of oil as it is already non-stick)
- Bake cake at 350°F for 50 minutes or until a toothpick inserted into the cake comes out clean.
- If the toothpick isn't clean cook for another 5-10 minutes. (To prevent over-browning place a loose sheet of foil over the top of the cake pan and continue to cook).
- Remove from the oven and cool in the pan on a wire rack for 30 minutes
- Lastly, invert the cake onto the wire rack to finish cooling.
Glaze:
- In a medium sized mixing bowl, whisk together the powdered sugar, lemon juice, and lemon extract until well combined and no lumps remain.
- To thin out glaze use more lemon juice and to thicken use small amounts of powdered sugar for the consistency you like.
- Pour or use a squeeze bottle to place glaze on the cake. Allow 10-15 minutes for the glaze to harden on the cake before cutting.
