Recipe

Blueberry Bundt Cake With Tart Lemon Glaze Recipe

Add Step-by-Step Photos	Krumkake / All my dishes 10 months, 1 week ago This cake is bursting with blueberries, and the glaze adds a wonderful tart lemon zing. I love to make it in the summer months when the blueberries are at their peak. A cold piece of this from the freezer tastes sooo good when it's hot outside! Prep:25m Cook:55m Servings:12	Krumkake
	bursting with blueberries and lemon zest

Out of the oven

Hot from the oven an

applying the first l

scraping up glaze to

glazing completed (r

Bursting with Bluebe

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Ingredients

3½ cups cake flour, divided

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

2 cups white sugar

3 tablespoons lemon zest

3 eggs

2 tablespoons fresh lemon juice

1 tablespoon sour cream

¼ cup buttermilk

3 cups fresh blueberries (frozen blueberries can be used, but do not thaw them first!)

Tart Lemon Glaze

Zest of 1 lemon

6 tablespoons butter, melted

3 tablespoons fresh lemon juice

⅛ teaspoon salt

1 cup powdered sugar

Directions

For the cake:

Sift 3¼ cups flour, baking soda and salt onto a sheet of waxed paper; set aside.

In a large bowl, with an electric mixer set at medium speed, beat softened butter with sugar and zest until the mixture is light and fluffy, about 2 minutes.

Add eggs, one at a time, beating until smooth and thick, about 3 minutes.

Add lemon juice and sour cream; mix well.

Mix in sifted dry ingredients and buttermilk until batter is well blended.

Toss the blueberries with the remaining ¼ cup of cake flour. Gently fold them into the batter with a wooden spoon.

Pour batter into a lightly buttered and floured 10” bundt pan. Gently tap the bottom of the pan on the counter top a few times – this will help “settle” the batter into the pan.

Bake at 350 degrees for 50 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean.

Set the pan on a wire rack for 10 minutes. Then very gently tap the bottom of the pan on the counter, ever so lightly, to help release the cake from the sides of the pan. Hold the rack upside down over the top of the pan, then invert the whole thing so the cake can release onto the rack.

Place the rack on a piece of waxed paper. Begin spooning glaze over the warm cake, scraping up the drippings from the waxed paper and reapplying them. This is rather a tedious process, but it is worth it!! Keep scraping the glaze off of the paper and drizzling it over the warm cake. If you think it would be less messy if you waited until it cooled, you are right, BUT you'd forfeit wonderful“soaking in” of the glaze into the warm cake…don’t be tempted!

Once you have drizzled, scraped and reapplied as much glaze as possible, sprinkle the top of the cake with one or two tablespoons of powdered sugar that has been shaken from a fine sieve.

This cake freezes very well, if you have leftovers. I slice it into serving pieces and freeze them individually so we can pop a piece out of the freezer anytime we want some, without having to slice through a frozen chunk of cake.

For the glaze:

Use a microplane, or the smallest grate on your cheese grater, to zest the lemon. Melt the butter in a small bowl; stir in the lemon juice, zest and salt. Stir in the powdered sugar until a smooth glaze forms. Set aside until you are ready to glaze the warm cake.

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Comments

zena824 10 months, 1 week ago said:
Krum... Im a blueberry freak... I love anything that has them in it... and the added zing of the lemon sauce sounds really awesome to me...Im going out of town to my brother in laws tomorrow... wish I had all the ingredients to make this and take it with me.....

borinda 10 months, 1 week ago said:
Krummie - this sounds wonderful. I am so happy to find recipes for desserts not using the packaged mixes but rather truly good ingrients.
Thanks for sharing a delicious-sounding recipe. I've bookmarked this one and look forward to finding time to bake it.

michellem 10 months, 1 week ago said:
Another yummy one from you..I will bookmark this one too!~M

jlv1023 10 months, 1 week ago said:
Now I can say yummy yummy yummy to your recipes,
Love blueberries and lemon, must try this one,

thanks
janet

crystalwaters 10 months, 1 week ago said:
This sounds WONDERFUL and I heartily agree with Borinda about cakes from scratch. Thanks so much for posting! :-)

image 10 months, 1 week ago said:
This will be at the top of my blueberry desserts as soon as the berries are out. Blueberry & lemon is such a wonderful taste combo. Great post.

vivian 10 months, 1 week ago said:
I too am a blueberry freak...This sound wonderful I also love anything with lemon.Thanks for this.

pinkpasta 9 months ago said:
Just another wonderful recipe from krum!

michellem 4 months ago said:
O my goodness..My mouth can't stop watering and my taste buds are on fire!! I can allmost smell and taste this one just by looking at it..Im marking your photos as beautiful! Thanks for letting me know about the pictures..they were worth the look!!

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