Lemon Blueberry Bundt Cake
This lemon blueberry bundt cake is a delightful confection that perfectly balances the tangy zestiness of lemon with the sweet burst of fresh blueberries.
Make This Recipe
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
4 Eggland’s Best eggs, large
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1/4 cup fresh lemon juice
1 cup fresh blueberries
Powdered sugar for dusting (optional)
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, until well incorporated.
- In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
- Gradually add dry ingredients to wet ingredients, alternating with lemon juice, until batter is smooth.
- Gently fold in blueberries.
- Pour batter into prepared Bundt cake pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 232 |
| Fat | 12.7g |
| Saturated Fat | 7.6g |
| Cholesterol | 74mg |
| Sodium | 1236mg |
| Carbohydrates | 28.8g |
| Dietary Fiber | 0.8g |
| Protein | 3.3g |