Lemon Blueberry Bundt Cake
PREP TIME
45 minutes
COOK TIME
55-60 minutes
SERVES
12 generous slices
INGREDIENTS
2 1/2 cups + 2 tbsp All Purpose GF flour (or regular AP flour), seperated
2 tsp baking powder
1 tsp salt
1 cup + 1 tbsp unsalted softened butter, seperated
1 1/2 cups granulated sugar
zest of 2 lemons
3 eggs
1 tsp vanilla extract
3/4 cup buttermilk or 1 tbsp lemon juice mixed with 3/4 cup milk substitute (set for 10 minutes)
4 cups blueberries
2 cups powdered sugar
1/4 cup lemon juice
DIRECTIONS
1.

Preheat oven to 350 degrees F. Butter your bundt pan (be especially careful to get all the nooks and crannies if your pan is not nonstick).

2.

In the bowl of a stand mixer, add 1 cup of the softened butter, the granulated sugar, and lemon zest. Beat on a medium high speed until light and fluffy.

3.

On a medium speed, add the eggs to the butter mixture one at a time making sure the egg is completely incorporated before adding the next. Scrape down the bowl as needed.

4.

In a separate medium bowl, mix together 2 1/2 cups flour, baking powder, and salt. In a small bowl, combine the buttermilk or buttermilk substitute with the vanilla extract.

5.

In five separate additions, add a third of the flour mixture to the butter/egg mixture followed by half of the buttermilk mixture, then a third of the flour, followed by the remaining buttermilk, and ending with the remaining flour. Ensure that each addition is thoroughly incorporated before adding the next addition. Scrape down the bowl as needed.

6.

In the bowl you used for the flour, add the blueberries and 1 tbsp of flour. Toss until coated. Carefully stir the blueberries into the cake batter.

7.

Spoon the batter into the prepared bundt pan. Smooth out the top and bake the cake in the center of the oven for 55-60 minutes. The cake is done when a thin knife inserted into the center comes out clean.

8.

Allow the cake to cool in the pan for 30 minutes. Remove from the pan and cool completely.

9.

Once the cake is cool enough to add frosting, beat together 2 cups of powdered sugar, 1/4 cup fresh lemon juice, and 1 tbsp softened butter (I used a handheld mixer). Generous pour over the top of the bundt cake and enjoy!