Delightful Glazed Lemon-Blueberry Bundt Cake
Bursting with summer fruit goodness, this lemon-blueberry Bundt cake is perfect for welcoming in warmer weather and baking with fruit!
I love summer fruit, especially when it’s deliciously incorporated into a cake or cookie. In fact, during the spring and summer, almost all my baked goods include some fruit. (This is much to the chagrin of some of my children, who are chocolate purists. They want chocolate chip cookies and brownies, not fruit bars!) But it’s like this itch. I HAVE to have a blueberry cake or a strawberry jam bar on my counter.
Growing up, I used to go with my father in the wee hours of the morning to the local farmers’ market. It was the most amazing experience, wandering the fruit and vegetable stalls, hearing the different vendors call out my father’s name in recognition, and being given the most luscious, juicy peach or plum to be devoured right then and there. Over the years I’ve tried some local farmers’ markets here in New Jersey, but nothing has come close to what I grew up with. That being the case, I’ve learned my local grocery stores well. I know where to go for my tomatoes, who has the best plums, where to get blueberries… And while I am all for efficiency in errand running and find it generally works best to buy all my groceries from one place when possible, when it comes to summer fruit, I will run to multiple stores to get the very best, freshest produce.
I have a few extended family members who love all things blueberry so whenever they come for Shabbos I make sure to have this lemon-blueberry Bundt cake on hand. It’s such an easy recipe and it freezes beautifully if you want to prepare it in advance.
I love making Bundt cakes; they are so simple yet so classy. A plain 9×13 cake recipe made in a Bundt pan is suddenly that much fancier. I received a beautiful Bundt cake stand as a birthday gift from my in-laws one year, which I keep on my counter. If I am having guests, I like to bring it to the table for dessert along with some other baked goods. I have some other cake stands as well in different styles; I really like wooden ones, like this one.
When buying a Bundt pan, you can find them in the $5 range, but it’s worth spending an extra few dollars to get a good one. The cheap pans don’t bake evenly, and I find it hard to get the cakes out of them. I love my Nordic Ware Bundt pan; I’ve had it for years.
The number-one question I get asked about Bundt cakes is how to get the cake out of the pan without it cracking and breaking. I’m not going to lie — it’s an art that I have mastered over the years. And there are also a few tips to make things easier. First, you need a good-quality non-stick spray. I will only use Pam Non-Stick Cooking Spray. Be very generous when spraying before pouring in the batter. Once the cake is done, wait until it is completely cool, then take a plastic knife (the soft, junky kind work best) and slowly run it down all the sides. Then flip the pan over onto a plate or cake stand, and it should come right out.
If you love baking with blueberries as much as I do, try these other recipes:
Delightful Glazed Lemon-Blueberry Bundt Cake
Ingredients
Cake:
- 4 eggs
- 1½ cups sugar
- 1 cup orange juice
- 1 cup oil
- 1 Tbsp lemon juice
- 3 cups flour
- 1 Tbsp baking powder
- 1 pint blueberries or 1 12-oz. bag frozen blueberries
Icing:
- Juice of 1 lemon, 2-3 tablespoons, approx.
- 2 cups confectioners’ sugar, approx.
Instructions
- Preheat oven to 350°F and spray a Bundt pan very well with cooking spray.
- Whisk together eggs, sugar, orange juice, lemon juice and oil.
- Add flour and baking powder and mix until combined.
- Gently fold in blueberries (don’t overmix or the blueberries will start coloring the batter purple).
- Pour batter into prepared pan and bake for 45-50 minutes, until inserted toothpick comes out clean. Let cool completely before releasing from the pan.
- For the icing, mix together lemon juice and confectioners’ sugar, adding both gradually, until desired consistency is reached. (The amounts are not exact; play around with it until it seems right.)
- Drizzle over cooled cake.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/delightful-glazed-lemon-blueberry-bundt-cake/
