When blueberries are bountiful during the summer months, this cake is the perfect dessert for an outdoor picnic, backyard barbecue or neighborhood potluck! The cake is filled with fresh blueberries, and enhanced by the tart flavor of lemon zest, lemon juice, and lemon extract.
This beautiful bundt cake is perfect for entertaining because it can be prepared a day in advance before serving. In fact, letting it sit allows the flavors to meld while the cake stays perfectly moist. Just be sure to cover with an airtight lid overnight if you plan on slicing and serving the next day.
- Blueberry Lemon Cake:
- 3 1/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 2 large lemons, zested
- 3 large eggs
- 1 teaspoon lemon extract
- 1/4 cup buttermilk
- 2 1/2 cups blueberries
- 3 tablespoons cake flour
- Tart Lemon Glaze:
- 1 lemon, zested
- 3 tablespoons lemon juice
- 1/4 cup (1/2 stick) unsalted butter, melted
- Pinch salt
- 1 1/2 cups confectioners’ sugar
Gather the ingredients.
For the cake, position the rack in the center of oven and preheat oven to 350 degrees F.
Generously grease a 12-cup capacity bundt cake pan and coat lightly with flour, tapping out excess over sink. Alternately, the bundt pan can be coated in non-stick baking spray. Set aside.
In a large bowl, stir together the flour, baking soda, and salt. Set aside.
In a separate large bowl, beat together the butter, sugar, and lemon rind until light and fluffy.
Add the eggs and lemon extract and beat for 3 minutes until the mixture becomes thick and smooth.
Add the dry ingredients and buttermilk. Mix well to combine.
In a medium bowl, toss the blueberries with the additional 3 tablespoons of cake flour to coat. (This will help prevent the blueberries from sinking to the bottom of the pan.)
Carefully stir the blueberries into the batter by hand using a wooden spoon or rubber spatula. The batter will be very thick.
Transfer batter into the prepared bundt pan. Gently press the batter into the curves of the pan and smooth the surface with a spatula.
Bake until toothpick inserted in center comes out clean, 55 to 60 minutes.
Let cake rest on cooling rack for 10 minutes. Gently invert cake onto cooling rack and allow to cool completely.
For the lemon glaze, in a medium bowl whisk together the lemon rind, lemon juice, butter and salt. Add confectioners' sugar and blend until smooth and the glaze has reached desired drizzling consistency. Set aside at room temperature until ready to use.
Drizzle the prepared glaze over the cake.
This cake can be made a day ahead and stored at room temperature, covered airtight.