Don’t you just love how this cake looks?! The Heritage Bundt Pan by Nordic Ware has to be my favorite bundt pan to use. I purchased it from Sur la Table sometime last year and use it pretty often. It makes any cake look pretty – especially when I use it for this Lemon Blueberry Bundt Cake. When I use a lot of blueberries in the batter, you can really see the berries popping through.
I first made this cake for a friend of mine who was celebrating her son’s birthday. I hadn’t made a cake for anyone in a while, like for a party where I will not be in attendance, and I was super nervous. I even thought I put too much icing on top and that it looked sloppy. Turns out, the guests loved the extra icing in the middle and over the edge. They were scraping it off the cake board and asked for more. Ha! I’m learning to just trust my gut feeling… I’ve been making it ever since.
The cake has just enough lemon flavor and paired with the lemon vanilla glaze, it is just amazing! It balances each other out and is not overwhelming with lemon at all…the blueberries are just an added touch without interrupting the integrity of the cake. If you’re not into blueberry, you can easily swap it for raspberries, blackberries, or a mix of berries… your choice. You couldn’t go wrong either way.
The key to getting this lemon flavor is using lemon zest and fresh lemon juice. Not lemon extract or the store bought kind in the little plastic lemon bottle you can find in the produce section. Fresh squeezed lemon juice. Thank me later! I incorporate the lemon in 2 ways: 1) combining the lemon zest and sugar, then creaming it with the butter, 2) mixing the lemon juice with greek yogurt.
Here’s another thing, this recipe calls for greek yogurt, however, it can easily be swapped for regular milk or buttermilk. I personally like greek yogurt and it balances out the sourness of the lemon while keeping the cake moist.
Once the batter is ready, I scoop the batter into the bundt pan in two layers, adding fresh or frozen blueberries in between, and then a few more on top. Then I push them down in the batter like the picture below.
Lastly, I tap the pan lightly on the counter a couple of times to release any air bubbles and then pop it in the oven. Once the cake is done and cooled completely, I pour the glaze over the cake and sprinkle some lemon zest on top for some Jazz appeal.
Here’s a picture of the inside. Nice and moist! I could have put a few more blueberries in there but no one complained. Now, the family is requesting I make this cake more often. I’d be glad to. =)
What is your favorite cake to make during the holidays?
Peace and Love!
Lemon Blueberry Bundt Cake w/ Lemon Vanilla Glaze
Credit: Yasmin for BloomingAugust.com
2 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup salted butter, softened
1 1/2 cup sugar
2 tbsp fresh lemon zest (2 large lemons)
1 tsp vanilla extract
1 cup of plain greek yogurt
3 tbsp of fresh lemon juice (or 1 1/2 lemons)
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 tbsp melted salted butter
1 tbsp fresh lemon juice
1 tbsp lemon zest (zest of 1 large lemon)
Pre-heat oven to 350 degrees F
- Scoop greek yogurt into a small mixing bowl and squeeze fresh lemon juice on top. Gently stir the two ingredients together and set to the side.
- Rub the lemon over a cheese grater with small holes it to remove the rind.
- Place sugar and lemon zest in a bowl and mix together to release the oils.
- Combine dry ingredients and sift or mix together with a fork.
- In your main mixing bowl, beat the lemon sugar and butter for about 5-10 minutes or until it is light and fluffy.
- Pour in vanilla extract.
- Add in the eggs one at a time and mix well after each.
- Alternate the addition of flour and greek yogurt in 2 parts.
- Use your favorite non stick spray on your bundt pan.
- Scoop batter into the pan in layers, sprinkling in a few blueberries as you go. Continue until pan is 3/4 full. Depending on the size of your pan, you may have a little left over. [If so, grab a small pan and cook one for yourself. :-)] This batter should be enough to fill a 10 inch. bundt pan.
- Bake for 50-55 min. until golden brown and the cake testing stick comes out clean. Let it cool completely, then pour on the icing.
- Combine all ingredients in one bowl. Add in the lemon zest as well, OR sprinkle on top at the end for decoration. (I’ve done both ways – your preference)
- Slowly pour icing over cake and let it sit a few minutes to form a crust.