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Lemon and blueberry is a classic combination like chocolate and peanut butter, strawberries and cream, or Lavern and Shirley. Yes, I’m old enough to remember not only the show but also the names of the two leading ladies. Penny Marshall and Cindy Williams. Oops, sorry I got off-topic.
Anywho, Charlie loves blueberries, in almost anything. Muffins, pancakes, cakes, or just plain on a bowl of cereal. I, on the other hand, like the freshness and tartness of lemon. So, when I want to combine our two loves for a tasty treat, I whip up this lemon/blueberry bundt cake.
The brightness of lemon juice and zest, combined with the freshness of blueberries is the perfect summer combination in a cake. The addition buttermilk gives just a bit of a tangy kick, and the sour cream makes it super moist and flavorful.
There is nothing like using fresh lemon juice and blueberries, and why wouldn’t you use fresh during the summer when they are at their best, and affordable? I always keep a bottle of lemon juice in the fridge just in case the fresh lemons don’t yield enough liquid, and it typically doesn’t affect the result.
One trick I always use when it comes to adding ingredients to batters like blueberries, or chocolate chips in brownies, is to toss them in a little flour before adding them to the batter. This helps keep them suspended in the batter while it bakes, and you don’t end up with your goodies sinking to the bottom (or top in a bundt cake’s case) of your finished treat.
If you have ever broken an egg and had a shell fall in your batter, you know how frustrating it can be to try and fish it all out. Then there’s always the fear of not getting it all and someone getting that surprise in their bite of your beautiful creation.
An easy way to avoid that, regardless of whether you use a stand or hand mixer, is to break them into a bowl or liquid measuring cup and pour them into the batter one at a time. By doing this, you not only keep the shells out, but it also saves time since you aren’t stopping to break each egg one at a time.
Once the cake is cooled, I top it with a lovely lemon glaze and serve it with some fresh blueberries, and it’s ready to be gobbled down.
This is a great summer cake that will travel well to a picnic, church potluck, or cookout and is sure to be loved by all.
Lemon Blueberry Bundt Cake
2 ¾ cups flour
1 ½ tsp. Baking powder
¼ tsp. Baking soda
¼ tsp. salt
1 ¾ cups sugar
1 cup unsalted butter
4 eggs
2 Tbsp. lemon juice
1 Tbsp. lemon zest
1 tsp. vanilla extract
1 cup buttermilk
¼ cup sour cream
1 ¼ cup fresh blueberries
1 Tbsp. flour
Preheat oven to 350 degrees. Butter a 12 cup bundt pan. Be sure to get the butter into all the crevices and the center to ensure your cake does not stick.
In a large bowl, mix the flour, baking soda, baking powder, and sale with a whisk. Set aside.
Toss the blueberries with 1 Tbsp. of flour in a small bowl and set aside.
In a second large bowl or your standing mixer bowl, beat butter until smooth. Add sugar and beat 2-3 minutes or until fluffy. It is essential that the butter and sugar are thoroughly mixed and fluffy to achieve the correct consistency in the final batter. Beat in the eggs, one at a time, ensuring each is completely blended into the batter. Add the lemon juice, lemon zest, and vanilla and mix well. Add sour cream and mix thoroughly.
Beat in the flour mixture and buttermilk in 3 additions, alternating each. Beat mixture for 2 minutes, scraping the sides of the bowl and ensuring all ingredients are thoroughly combined. The batter should be relatively light and fluffy. Fold in blueberries. DO NOT BEAT the blueberries, or they will break apart.
Gently pour or spoon mixture into bundt pan and smooth out the top. Bake for 50 minutes or until a toothpick inserted comes out clean.
Cool in pan on a wire rack for 20 minutes, then run a sharp knife around the edges of the pan and turn the cake out onto the cooling rack. **If you use a nonstick pan, a rubber spatula should work well without damaging the nonstick surface.
Cool completely before glazing.
Glaze
2 cups confectioners’ sugar
3-4 Tbsp. fresh lemon juice
Place confectioners’ sugar in a liquid measuring cup (this makes it super easy to pour over the cake). Stir in enough lemon juice to make a thick yet pourable consistency. If your glaze is too watery, add small amounts of confectioner’s sugar until you achieve the desired consistency. If it’s too thick, add more lemon juice in small quantities. Drizzle over cooled cake.
