My Favorite Blueberry Lemon Bundt Cake Recipe!! Extra Blueberries!

By Tatyana's Everyday Food · 110 min

Ingredients

Instructions

1. Preheat the oven to 350°F/177°C and prepare a bundt pan with flour-and-starch spray, or butter and flour it well.
2. Beat the softened butter and sugar on high for 3 to 4 minutes until light and fluffy, scraping the bowl often.
3. Melt the white chocolate, let it cool slightly, then beat it into the butter and sugar for about 1 minute.
4. Add the eggs and vanilla and beat on medium-high for 2 to 3 minutes until smooth and creamy. Pour in the milk without stirring it in yet.
5. Sift the flour, baking powder and salt together in a separate bowl, then add them to the batter and mix on low-medium for up to 1 minute, just until the flour is incorporated.
6. Toss the blueberries with the cornstarch until well coated (thaw and drain first if frozen). Zest the 2 lemons (or 3 for more flavor), then fold the berries and zest into the batter with a spatula.
7. Pour the batter into the prepared pan.
8. Bake at 350°F/177°C for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
9. Cool in the pan for about 30 minutes, then invert onto a cake stand and tap the pan firmly a few times to release the cake.
10. For the glaze, strain the juice from the lemons into a medium bowl. Whisk in 1/2 cup (60 g) confectioner's sugar until smooth, then add more sugar (about 1 1/2 cups in total) until thick. Spoon over the cake.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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