Lemon Blueberry Bundt Cake

This rich Bundt cake is loaded with blueberries and a bright lemon pop. It is a must make summer dessert.

Prep Time10

Cook Time50

Additional Time10

Total Time1 10

Servings: Servings

Author: Carlee

Preheat oven to 350°F and grease a 12-cup bundt pan.
In a medium bowl, stir together the 3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
In a small bowl or measuring cup, stir together ¾ cup milk, 3 Tablespoons lemon zest*, 3 Tablespoons lemon juice, and 1 Tablespoon vanilla extract.
In a large bowl or the bowl of a stand mixer, cream together 1 cup butter and 1¾ cups granulated sugar until they are light and fluffy.
Add the 4 large eggs, one at a time, mixing after each addition.
Stir in half of the flour, then half the milk. Add the remaining flour mixture then milk mixture, stirring until just combined.
Fold in the 1½ cups blueberries.
Spread batter in prepared pan then bake for 45-55 minutes or until a toothpick inserted into the center comes out mostly clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
To make glaze, stir together 2 cups powdered sugar and 1 Tablespoon milk. Add about 3 Tablespoons lemon juice a little bit at a time until you get your desired consistency.
Drizzle over cake.
Extra cake should be covered and stored at room temperature for up to 5 days. Slices can also be wrapped in plastic wrap and frozen for up to three months.

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