It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

LEMON BLUEBERRY BUNDT CAKE
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LEMON BLUEBERRY BUNDT CAKE

This classic flavor combination is everything! I love that this cake is moist, tasty and does not require a hand or stand mixer. If you do not have a bundt cake pan, don’t panic; divide the batter between two loaf pans. You can also substitute sour cream for yogurt. See….there is always a solution.   This cake is big and goes a long way so whip it up when you have a crowd. Either way, it will be devoured…..wink, wink.

AuthorFrances MurrayDifficultyIntermediate

Yields12 Servings
Prep Time15 minsTotal Time1 hr 40 mins
 3 cups + 1 tbsp all-purpose flour, divided
 4 tsp baking powder
 1 tsp salt
 1 cup sour cream
 1 cup buttermilk
 2 ⅓ cups granulated sugar, divided
 6 extra large eggs
 2 tsp lemon zest (2 lemons)
 1 cup vegetable oil
 1 ½ cups fresh or frozen blueberries
Syrup
  cup freshly squeezed lemon juice
  cup granulated sugar
Glaze
 1 cup confectioners' sugar, sifted
 2 tbsp freshly squeezed lemon juice
1

Preheat the oven to 350 degrees F. Grease and flour a 10” bundt cake pan.

2

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt/sour cream, buttermilk, 2 cups sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter (about 25 folds), making sure it's all incorporated.

3

Mix the blueberries with 1 tbsp flour and fold gently in batter. Pour the batter into the prepared pan and bake for about 1 hour, or until a cake tester placed in the center of the loaf comes out clean.

Syrup:
4

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Glaze:
6

Combine the confectioners' sugar and lemon juice and drizzle over cake. If you find the glaze too thick; add 1/2 tsp lemon juice at a time.

C’est fin

Ingredients

 3 cups + 1 tbsp all-purpose flour, divided
 4 tsp baking powder
 1 tsp salt
 1 cup sour cream
 1 cup buttermilk
 2 ⅓ cups granulated sugar, divided
 6 extra large eggs
 2 tsp lemon zest (2 lemons)
 1 cup vegetable oil
 1 ½ cups fresh or frozen blueberries
Syrup
  cup freshly squeezed lemon juice
  cup granulated sugar
Glaze
 1 cup confectioners' sugar, sifted
 2 tbsp freshly squeezed lemon juice

Directions

1

Preheat the oven to 350 degrees F. Grease and flour a 10” bundt cake pan.

2

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt/sour cream, buttermilk, 2 cups sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter (about 25 folds), making sure it's all incorporated.

3

Mix the blueberries with 1 tbsp flour and fold gently in batter. Pour the batter into the prepared pan and bake for about 1 hour, or until a cake tester placed in the center of the loaf comes out clean.

Syrup:
4

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

5

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Glaze:
6

Combine the confectioners' sugar and lemon juice and drizzle over cake. If you find the glaze too thick; add 1/2 tsp lemon juice at a time.

C’est fin

LEMON BLUEBERRY BUNDT CAKE

Notes:

  • You can substitute sour cream for yogurt 
  • You can substitute buttermilk for 1 tbsp white vinegar and 1 cup of milk and let sit for a few minutes 
  • Frozen blueberries worked just fine for me 
  • Adding ¼ tsp of rum extract to the glaze would take this cake to the next level….YAASSS! 

* Recipe adapted from Food Network 

 

Frances Murray
chezfrandesserts@gmail.com
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