Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a delicious dessert that combines the tangy flavor of lemon with the sweetness of blueberries. This cake is perfect for any occasion and is sure to impress your guests.

To make this Lemon Blueberry Bundt Cake, you will need the following ingredients:

- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk" target="_blank" style="text-decoration: underline;">buttermilk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries

To begin, preheat your oven to 350°F and grease a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Next, add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk" target="_blank" style="text-decoration: underline;">buttermilk and lemon juice. Mix until just combined, being careful not to overmix. Fold in the lemon zest and blueberries.
Pour the batter into the prepared bundt pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This Lemon Blueberry Bundt Cake is a perfect combination of sweet and tangy flavors. The cake is moist and fluffy, with bursts of juicy blueberries in every bite. The lemon zest adds a bright, citrusy flavor that complements the blueberries perfectly.
Type: Dessert
Ingredients: Flour, butter, sugar, eggs, buttermilk" target="_blank" style="text-decoration: underline;">buttermilk, lemon juice, lemon zest, blueberries.