Equipment
- 10-inch Nonstick Bundt Pan
- Measuring Bowls
- Measuring Cups
- Measuring Spoons
- Stand Mixer or Hand Mixer
- Spatula
Ingredients
Lemon Blueberry Bundt Cake
- 3 cups All-Purpose Flour sifted
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 cups Granulated White Sugar
- 250 grams Unsalted Butter cut into big cubes
- 5 medium Eggs room temperature
- 1 cup Sour Cream room temperature
- 1 3/4 cups Fresh or Frozen Blueberries
- 1/4 cup Lemon Juice
- 2 Zest of Lemon grated
Candied Lemon Zest
- 2 pieces Lemon peel off the zest and cut into julienne
- 2 cups Water
- 1 1/2 cups Water
- 1 cup Granulated White Sugar
Icing Sugar Glaze
- 1/2 cup Powdered Sugar sifted
- 1 tbsp Water
- 2 tsp Lemon Juice
Garnish
- 10-12 pieces Fresh Blueberries
Instructions
Lemon Blueberry Bundt Cake
- Preheat the oven to 160°C - 320°F. If using convection oven, turn on the fan.
- Lighlty grease the bundt pan with butter if your bundt pan is not nonstick.
- Combine flour, baking soda and baking powder in a bowl. Set it aside.
- Cream the butter and sugar until light and fluffy. This will take about 5 minutes.
- Add the eggs gradually. After adding all the eggs, scrape the sides and bottom of the bowl to make sure everything is well combined.
- Turn on the mixer again on low speed. Add the 1/3 of flour mixture and mix for few seconds.
- Add the 1/2 cup of sour cream and mix for few seconds in each addition. Continue adding the flour mixture alternating with the sour cream, ending with the flour mixture on low speed.
- Turn of the mixer and scrape the sides and the bottom of the bowl to make sure everything is well blended.
- Add the 1 cup of blueberries and gently fold the bluberries until well distributed.
- Add the lemon zest, lemon juice and remaining blueberries. Gently fold until everything is well combined.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake it in the oven for 60-70 minutes. After 60 minutes, insert a cake tester and if it comes out clean then it is ready. But if the cake tester has a streaks of batter, bake if for few more minutes.
- Remove the bundt cake from the oven and let it cool to room temperature. Chill in the fridge for 1-2 hours.
Candied Lemon Zest
- Peel of the zest from the lemons and cut into julienne.
- Using a small saucepan, add 2 cups of water, lemon zest and salt. Stir until salt is dissolved. Simmer for 5 minutes. The salt will neutralize the bitter taste of lemon.
- Strain the lemon zest from the water and rinse it with water twice to remove the saltiness.
- Using the same pan, add the lemon zest 1 1/2 cups of water and sugar. Stir until sugar is dissolved. Simmer for 10 minutes or until the syrup is thickened. Strain the lemon zest and transfer to a small bowl. Set it aside.
Icing Sugar Glaze
- Combine powdered sugar, lemon juice and water in a bowl. Whisk until smooth and well blended.
- Transfer the glaze to a parchment paper cone.
Assemble
- If you chilled the bundt cake with the pan for few hours, use a blow torch, light it and run the flame over the bundt pan to remove the cake easily.
- Transfer the bundt cake to a cake board or serving plate. Drizzle the glaze all over the bundt cake and let it sit for 10 minutes before adding the blueberries and candied lemon zest.
- Garnish it with fresh bluberries and candied lemon zest.
Notes
- If your bunt pan is not nonstick, lightly grease it with butter. Although sometimes there are nonstick bundt pans that has low quality and the cake will still stick to the pan, so it's always safe to grease your bundt pan.
- If you are having a hard time to remove your cake from the bundt pan after chilling in the fridge, use a blow torch and run the flame over the bundt pan for few seconds
- When mixing the flour mixture into the wet ingredients, make sure to mix it for few seconds in each addition
- and avoid overmixing.
- Each time you will slice a piece of bundt cake, garnish it with more candied lemon zest and will be more delightful to eat.
- The bund cake can be kept in the chiller for 3-4 days.
