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\nI usually try to find a place for chocolate whenever I can,\u00a0 but with sunny spring days ahead, I love to indulge in a lighter, fruity dessert – like this cake! It\u2019s a fabulous option because it\u2019s super simple to make while still looking pretty enough to be a centerpiece on your table! That\u2019s the deception of bundt cakes and I love it – the pan does all the \u201cdecorating\u201d for you, and all you have to do is bake it and pour a two-ingredient glaze on top when you\u2019re ready to serve it.\u00a0<\/span><\/p>\n I know this season is looking different for many of us this year, but I hope this cake brings you a bit of light and joy and I hope you\u2019re able to enjoy it in the company of some loved ones. Happy Baking!<\/span><\/p>\n <\/p>\n Lemon Blueberry Bundt Cake with Lemon Glaze<\/b><\/p>\n Yield: 12 slices<\/span><\/p>\n Prep Time:<\/span><\/p>\n Bake Time:\u00a0<\/span><\/p>\n <\/p>\n Cake:\u00a0<\/b><\/p>\n 2 sticks salted butter, softened<\/span><\/p>\n 1 3\/4 cup granulated sugar<\/span><\/p>\n 2 TBSP brown sugar, packed<\/span><\/p>\n \u00bc cup lemon zest (about 2 large lemons worth)<\/span><\/p>\n 2 TBSP lemon juice<\/span><\/p>\n 1\/2 tsp vanilla extract<\/span><\/p>\n 1 cup milk<\/span><\/p>\n 4 eggs<\/span><\/p>\n 2 3\/4 cups + 2 TBSP all-purpose flour<\/span><\/p>\n 1 TBS baking powder<\/span><\/p>\n Pinch of salt<\/span><\/p>\n 1 \u00bd cup fresh blueberries (can use frozen too, but don\u2019t thaw them first)<\/span><\/p>\n <\/p>\n Glaze:\u00a0<\/b><\/p>\n 1 \u00bd cups powdered sugar<\/span><\/p>\n 1 teaspoon vanilla extract<\/span><\/p>\n 2 TBSP lemon juice<\/span><\/p>\n Prep: <\/b>Preheat oven to 350 degrees F. Grease a bundt cake pan well with shortening (use a paper towel and make sure you get in all the crevices!). Dust the greased cake pan with flour and tap it around to make sure everything is well-covered. Tap out the excess flour. Set aside.\u00a0<\/span><\/p>\n <\/p>\n Make the Batter: <\/b>Cream softened butter in a large mixing bowl. Add the sugars and mix until well creamed together, about 1-2 minutes. Add lemon juice, lemon zest, eggs, and vanilla and mix until just combined. Add the dry ingredients and mix until just combined, scraping the sides of the bowl as needed. Add the milk last, and mix until just combined. Stir in the blueberries.\u00a0<\/span><\/p>\n <\/p>\n Bake: <\/b>Pour batter into prepared pan. Bake for 60 to 65 minutes, until the top of the cake has turned light golden brown and a toothpick inserted into the center comes out clean, or with fluffy crumbs, not wet batter. (You may need to use a butter knife or a cake tester so you can stick it far enough into the cake to test accurately.)<\/span><\/p>\n <\/p>\n![\"\"](\"https:\/\/www.lulus.com\/blog\/wp-content\/uploads\/2020\/04\/lemon-blueberry-bundt-cake-0960-2.jpg\")
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