Lemon blueberry Bundt cake

Name: Lemon blueberry Bundt cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: European, British
Ingredients: * 380g granulated sugar; * 4 tbsp lemon zest; * 220g unsalted room temperature butter; * 4 eggs room temperature; * 2 tsp baking powder; * 340g all purpose flour; * 40g corn starch; * 1/4 tsp salt; * 125ml whole milk room temperature; * 3 tbsp lemon juice; * 3 tbsp yogurt room temperature; 1 tbsp flour; 1 cup blueberries; 140g cream cheese room temperature; 80g granulated sugar; 100g cold heavy cream; Lemon zest; Blueberries; Thyme

18 steps

Prep:20minCook:50min

Updated at: Thu, 17 Aug 2023 11:30:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories760.8 kcal (38%)

Total Fat36.2 g (52%)

Carbs102 g (39%)

Sugars62 g (69%)

Protein9.9 g (20%)

Sodium298.3 mg (15%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

For the cake:

Step 1

Preheat your oven to 350F and adjust your oven rack to the middle.

Step 2

Grease a Bundt pan with some butter / oil / cooking spray. Add 1 tbsp of flour. Evenly coat then get rid of the excess flour. Set aside.

Step 3

In a bowl, sift the flour, corn starch, salt, and baking powder. Give it a whisk then set aside.

baking powder2 tsp

all purpose flour340g

corn starch40g

salt¼ tsp

Step 4

In separate bowl, massage the granulated sugar and lemon zest until it turns into a light yellow colour.

granulated sugar380g

lemon zest4 Tbsp

Step 5

Add the room temperature butter and cream until light and fluffy. Use an electric hand mixer / your stand mixer fitted with a paddle attachment.

butter220g

Step 6

Scrape the bowl down and add the room temperature eggs, 1 at a time. Mixing after each addition.

eggs4

Step 7

Scrape the bowl down one more time then ddd the room temperature milk, yogurt, and lemon juice. Mix until combined.

whole milk125ml

lemon juice3 Tbsp

yogurt3 Tbsp

Step 8

Add the dry ingredients into the wet in 3 batches, mixing on medium speed after each addition.

Step 9

Do not over mix.

Step 10

In a small bowl, combine the blueberries and flour until well coated. Add them to the batter then fold until well combined.

flour1 Tbsp

blueberries1 cup

Step 11

Pour the batter into the Bundt pan. Spread it out evenly using a spatula or a spoon.

Step 12

Bake at 350F. Insert a toothpick in the centre after 40 mins, if it comes out clean, it’s ready. If not, bake for another 10-15 mins.

Step 13

Let cool in pan for 15 mins before inverting onto a cool rack.

For the frosting:

Step 14

In the bowl of your stand mixer fitted with a whisk attachment or using an electric hand mixer, whip the room temperature cream cheese until smooth. Add the granulated sugar and continue mixing until combined.