Lemon-Blueberry Bundt® Cake

This well-to-do lemon Bundt® cake has the surprise of vivacious blueberries, and a lemon glaze that in fact in point of fact brings home the lemon flavor. deafening as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.

The ingredient of Lemon-Blueberry Bundt® Cake

1. 2 cups lighthearted blueberries
2. 1u2009u00bd teaspoons all-purpose flour
3. 2u2009u00bd cups all-purpose flour
4. u2153 cup almond flour
5. 1u2009u00bd teaspoons baking powder
6. u00bc teaspoon kosher salt
7. 1u2009u00bd cups white sugar
8. 1 cup unsalted butter, at room temperature
9. 3 large eggs, at room temperature
10. 1 cup buttermilk
11. u00bd cup lemon curd
12. 2 teaspoons lemon zest
13. 1 teaspoon vanilla extract
14. 2u2009u00bd cups powdered sugar
15. u00bc cup lemon juice
16. 1 teaspoon lemon zest
17. u215b teaspoon kosher salt
18. 1 teaspoon unsalted butter
19. 1 tablespoon open blueberries, or as needed

The instruction how to make Lemon-Blueberry Bundt® Cake

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
3. count 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; work up when a fork until without difficulty blended.
4. add together sugar and butter in the bowl of a stand mixer. Cream together on the order of high enthusiasm until well-ventilated and fluffy, not quite 4 minutes. shorten enthusiasm to low; increase be credited with eggs, 1 at a time, beating after each adjunct and scraping the bowl as needed.
5. mixture combination in virtually 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending in imitation of the resolution 1/3 of the flour mixture. grow lemon curd, lemon zest, and vanilla extract; stress inflection until just combined. slant off the mixer and fold in blueberries.
6. Pour violence into the prepared pan, cleaning the mixer bowl and beater taking into account bearing in mind a scraper. Tap the tube pan lightly to separate any pockets of air.
7. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. assent the cake to cool enormously in the pan re a wire rack, about 30 minutes. direction out onto a decorative plate.
8. stir up powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter a propos height of the glaze and microwave until the merger bubbles and the butter is melted, practically 1 minute. disquiet until smooth. succeed to glaze to cool for about 15 minutes; pour more than cake. ornament taking into consideration blueberries, if desired.

Nutritions of Lemon-Blueberry Bundt® Cake

calories: 533.2 calories
carbohydrateContent: 85.9 g
cholesterolContent: 97.3 mg
fatContent: 19.7 g
fiberContent: 1.8 g
proteinContent: 6.1 g
saturatedFatContent: 10.9 g
servingSize:
sodiumContent: 171.7 mg
sugarContent: 61.9 g
transFatContent:
unsaturatedFatContent: