I had some blueberries frozen after going blueberry picking I thought I would put into good use and baked a lemon blueberry bundt. I am not much of a glaze or frosting kind of person so I never made it and the cake was still very moist. A keeper.
Lemon Blueberry Bundt Adapted from Food.com Rate and Comment Makes: 16 servings Ingredients 2-3/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature 1-3/4 cups sugar 4 eggs 2 tablespoons lemon juice 1 tablespoon lemon zest 1-1/2 teaspoons vanilla extract 1 cup buttermilk 1-1/4 tablespoon flour 1-1/4 cups blueberries, tossed with 1 tablespoon flour Glaze: 1-1/2 cups confectioners sugar 6 to 7 teaspoons lemon juice 1 tablespoon corn syrup Lemon zest for garnish, optional Directions 1. Heat oven to 350°F. Butter and flour a 12-cup bundt pan. 2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. 3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes on medium- high. Fold in blueberries. Spoon into prepared pan. 4. Bake at 350°F for 50 minutes or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely. 5. Glaze: In a small bowl, mix together confectioners sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.