Lemon Blueberry Bundt Cake
Servings: 16
This Lemon Blueberry Bundt Cake is soft, moist, and packed with fresh blueberries and bright lemon flavor! Bundt cakes are perfect for making ahead, effortlessly pretty and great for serving a crowd.
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Ingredients
For the Cake
- 2 cups white whole wheat flour also known as “golden wheat” - spooned and leveled, weighed - 260g
- 1 ⅓ cups unbleached all-purpose flour spooned and leveled, weighed 165g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 ⅔ cups fresh blueberries + 1 tablespoon flour
- ¾ cup non-dairy milk + 2 tablespoons lemon juice
- 5 tablespoons unsalted butter softened
- ½ cup avocado oil or another neutral oil
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon lemon emulsion or extract
- Zest of 3 medium lemons
- ½ cup freshly squeezed lemon juice
Glaze
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350ºF; Spray 10″ bundt pan generously with baking spray and set aside.
- In a medium bowl combine dry ingredients; set aside.In glass measuring cup combine milk with lemon juice; set aside.In a separate bowl, toss blueberries with flour.
- Cream fat and sugar: In large bowl using handheld mixer or stand mixer fitted with paddle attachment, beat butter and ½ cup sugar until creamy – about 1 minute. Add oil and remaining 1 cup sugar, beating again for 1 minute. Scrape down sides of bowl as needed.
- Add in eggs one at a time, mixing on low-medium speed until well combined. Add in extract, lemon zest and lemon juice, mixing on low speed. Scrape down the sides of the bowl.
- With the mixer on low speed, slowly begin to add dry ingredients - about 1/2 cup at a time - alternating with milk and finishing with the flour. BEFORE adding the blueberries, spoon a small layer of batter into the bottom of the bundt pan. Now add the blueberries into the bowl of batter and fold in until combined.Transfer batter to greased bundt pan, try to make sure blueberries are evenly distributed in pan.
- Bake for 35 minutes uncovered, then loosely cover the cake pan with foil and continue baking another 5-10 minutes. Check the cake after 40-ish minutes with a toothpick. Cake is done when toothpick comes out clean (no wet batter). Bake for 5-10 more minutes if needed.
- Allow pan to cool for a 10-15 minutes before gently flipping onto the cooling rack (don’t cool more than 15 minutes). Allow the cake to cool at room temperature for 45 minutes.
- Make the glaze: In a medium bowl combine confectioners sugar with lemon juice. Place plate under the wire rack before glazing. Pour glaze over cake in zigzag fashion then transfer the cake to serving plate or cake stand as desired. Allow glaze to set for before slicing and serving. Enjoy!