Lemon Blueberry Bundt Cake

Experience the delightful combination of tart lemon and sweet blueberries in this moist and flavorful bundt cake.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon 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
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt cake 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 softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the lemon zest and lemon juice until combined.
6. Gradually add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Gently fold in the blueberries with a spatula.
8. Pour the batter into the prepared bundt pan and spread evenly.
9. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
11. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bundt cake before serving.

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