Lemon-Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is a moist, tender cake bursting with fresh blueberries and bright lemon flavor. The cake’s light texture combined with a sweet lemon glaze makes it perfect for any occasion, from afternoon tea to special celebrations.

Ingredients:

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tablespoon lemon zest

• 1/4 cup fresh lemon juice

• 1 cup buttermilk

• 2 teaspoons vanilla extract

• 2 cups fresh blueberries
  
  

For the lemon glaze:

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice
  
  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Stir in lemon zest, lemon juice, buttermilk, and vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

7. Gently fold in the blueberries, being careful not to crush them.

8. Pour the batter evenly into the prepared bundt pan.

9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

11. For the glaze, whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake before serving.
    
    

Nutrients (per serving):

• Calories: Approximately 350

• Protein: 4g

• Fat: 18g

• Carbohydrates: 45g

• Fiber: 1g

• Sugar: 30g

• Sodium: 250mg