My kids were cruising around on their scooters outside, albeit with their winter coats on because it was about 28 degrees today. But nothing can dampen my spirits right now that spring is here!
When it comes to baking, nothing says sunshine to me more than the flavor of lemon. And when lemon is paired with bright, juicy blueberries in a lucius bundt cake, it just really brings a smile to my face!
This Blueberry Lemon Bundt Cake is perfect for an Easter brunch. Who could resist a slice of this citrusy, moist and tangy piece of goodness.
And with the fresh blueberries, this cake is the perfect fit for our “fruit-a-palooza” series that we have been sharing this past week. Have you seen our other recipes in the series?
We started with this decadent breakfast treat, Bananas Foster French Toast. We then shared a perfect fresh salad for spring time; Asian Chicken Wonton Salad, complete with fresh, juicy clementines! After our Blueberry Lemon Bundt Cake, we will have two more great recipes to give you ideas of how to showcase fruit in your spring cooking and baking.
Make sure you stay tuned because, at the end of our series, we are going to have a Harry and David’s giftbasket giveaway! Complete with fresh fruit, specialty cheese and crackers, and their signature Moose Munch, you really want to make sure you are around for your chance to win!!
I hope you are enjoying your spring with your family, no matter what the weather is like. And I hope you are finding plenty of ways to enjoy fresh fruit in your culinary creations like this lucius Blueberry Lemon Bundt Cake! Happy Spring!! 🙂
- 1 c. unsalted butter (2 sticks) softened
- 1 3/4 c. sugar
- zest of 1 lemon
- 1 t. vanilla
- 4 large eggs
- 2 3/4 c. flour
- 2 t. baking powder
- 1/2 t. salt
- 1/2 c. lemon juice
- 1/2 c. buttermilk
- 2 c. blueberries
- 2 c. powdered sugar
- 2TBLS milk
- 2-3 TBLSP lemon juice
- Preheat the oven to 350 degrees. Spray a large bundt cake with baking spray.
- In a large mixing bowl, cream the butter and sugar till smooth. Add the lemon zest, vanilla, and eggs one at a time, mixing each just until incorporated.
- In a medium bowl, strain together the flour, baking powder, and salt. Set aside.
- In a small bowl, mix the lemon juice and buttermilk.
- Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition just until incorporated. Do NOT overmix or the cake will be tough. Carefully, fold in the blueberries.
- Pour the batter into the prepared bundt pan and spread until smooth.
- Bake for 60 minutes. Sides should be golden brown and the cake should no longer jiggle and a toothpick should come out clean. Do NOT over bake.
- Allow to cool for 15 minutes before you invert it carefully on a serving plate.
Try these other cake recipes: