I was on my way home from work the other week and decided to pop into Goodwill to see if there were any good dishes for sale. Low and behold they had a 50% off housewares sale going on and so I got all sorts of fun things you’ll see in future pictures. I got several large white plates (my only white plate is the saucer you see the lemon zest on), I got a fun blue plate, glasses in different sizes (including the one my mango lemongrass ice cream is in), a cool wooden serving dish with removable metal pan (I think it’s for cooking, I’m going to have fun with it) and a fun blue bundt cake pan.
I decided that I’d have to try out my bundt cake pan over the weekend. One of my favorite flavor combinations is lemon and blueberry. I often add blueberries to my lemon bars, or add lemon to my blueberry muffins, so it seemed fitting to make a lemon blueberry bundt cake. I decided that since this was a cake, and I’m not the most confident baker, I’d better find a recipe. But of course I couldn’t just follow the recipe I found, oh no, I had to “make it better”. Fortunately, my boldness worked out and this cake was a big hit!
Eric and I couldn’t eat a whole cake by ourselves, so I brought it to my High School girls’ Bible study and then what was left to our teen recovery program we lead. Everyone loved it, and as hard as it was to not hoard it for ourselves, our waistlines are thankful. By the way, it goes really well with homemade blueberry ice cream, and Wednesday I will give you a recipe for that which is to die for! I mean it!
Now for the few changes I made. I really like lemon and don’t like things super sweet, so I cut the sugar almost in half and added more lemon. It’s still not a strong lemon flavor so don’t worry about it being over powering. The cake is a little dense (I believe because I used less sugar) sort of like a pound cake, which I really liked. Also, I believe the coating in flour is supposed to help keep your bueberries from sinking, mine still sank but left wonderful blueberry trails through the cake so I was fine with it. I used a pinch of sea salt instead of table salt because I didn’t have any, and I didn’t use corn syrup in the icing because I refuse to ever buy corn syrup!
1 TBS white vinegar
1 cup milk (I used 2%)
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch sea salt
1 cup butter softened
1 3/4 cups sugar
4 tablespoons lemon juice
2 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/4 cups blueberries, tossed with
1 tablespoon flour
3/4 cups confectioner’s sugar
4 TBS lemon juice
Heat oven to 350 degrees. Mix white vinegar with milk and let sit 10 minutes (this makes buttermilk). In a large bowl, mix flour, baking powder,baking soda and salt.
In the bowl of your stand mixer (or another large bowl using a hand mixer), beat butter until smooth. (Don’t throw away your butter wrappers!) Add sugar and beat for 2 to 3 minutes until fluffy.
While it’s beating, use your wrappers to butter the bundt pan, then dust with some flower.
Back to the mixer…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. Fold in blueberries. Pour into the prepared pan.
Bake at 350 for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 20 minutes, turn over onto your plate (it should come out easily) and let cool completely. Mix confectioners sugar with lemon juice and spoon over the cake (wait until the cake is cool or it all melts off!). Garnish with lemon zest, lemon curls and blueberries.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.