Blueberry Lemon Bundt Cake

Even though this cake is delicious all year round, do not let summer slip away without making this light and tart treat. I like bundt cakes because they are just the right amount of sweet, and this one is extra delicious with a hint of citrus from lemon and some sweetness from the blueberries. This is perfect to serve for a brunch or a little afternoon indulgence.

Start the cake by creaming together the butter and sugar. Mix together for about 4 min, this will ensure a light and fluffy cake!

While the butter and sugar are mixing, start zesting the lemons. It seems like a lot of zest but I promise you will need every bit!

When the butter and sugar are creamed, add in the eggs one at a time.

Now throw in the zest and combine.

Now it is time to combine the dry ingredients. Mix together the flour, baking soda and baking powder and set aside.

In another bowl, combine the buttermilk, lemon juice and good vanilla extract.

Now its time to add the dry ingredients into the cake mix. With the mixer on low, add in about 1/4 of the dry ingredients.

Then add in about 1/4 of the we ingredients. Alternate the wet and dry until the mix is combined.

In a separate bowl, add the remaining tablespoon of flour to the blueberries and mix until coated.

Carefully fold in the fresh berries.

Now pour the mix into a greased bundt pan and bake at 350 degrees for 60 to 70 min.

While the cake is baking you can whip up the lemon glaze. All you do is whisk together the lemon juice, powdered sugar and vanilla!

When the cake is finished baking let cool for about 15 before removing from the pan. Drizzle on the glaze.

Then top with powdered sugar and enjoy!

Ingredients

{cake}

• 2 sticks of salted butter (softened)

• 2 cups sugar

• 4 eggs

• 1/3 cup lemon zest (about 7 lemons)

• 3 cups flour plus 1 tablesoon

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 cup lemon juice

• 3/4 cup buttermilk

• 2 1/2 teaspoons vanilla

• 1 pint of fresh blueberries

{the glaze}

• 1 cup powdered sugar

• 2 tablespoons lemon juice

• 1 teaspoon vanilla

Directions

• Preheat the oven to 350

• Start by creaming together the sugar and butter, let mix for 4 min

• Add in the eggs, one at a time

• Mix in the lemon zest

• In a separate bowl, combine the flour, baking soda and baking powder

• In another bowl, combine the lemon juice, buttermilk and vanilla

• Alternating, add in the wet and dry ingredients

• In a separate bowl, combine the blueberries with the tablespoon of flour

• Carefully fold the blueberries into the cake batter

• Pour into a greased bundt pan and bake in a 350 degree oven for 55 to 65 min

• Enjoy!

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