How to Make German Bundt Cake

Lemon-Blueberry Bundt&Reg; Cake

Add the cake mix, box of pudding, unsweetened cocoa and sugar.

Recipe Summary Lemon-Blueberry Bundt&Reg; Cake

This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great 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.

Ingredients | German Bundt Cake

2 cups fresh blueberries

1 ½ teaspoons all-purpose flour

2 ½ cups all-purpose flour

⅓ cup almond flour

1 ½ teaspoons baking powder

¼ teaspoon kosher salt

1 ½ cups white sugar

1 cup unsalted butter, at room temperature

3 large eggs, at room temperature

1 cup buttermilk

½ cup lemon curd

2 teaspoons lemon zest

1 teaspoon vanilla extract

2 ½ cups powdered sugar

¼ cup lemon juice

1 teaspoon lemon zest

⅛ teaspoon kosher salt

1 teaspoon unsalted butter

1 tablespoon fresh blueberries, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.

Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.

Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.

Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.

Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.

Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.

Info | German Bundt Cake

prep: 20 mins cook: 1 hr additional: 45 mins total: 2 hrs 5 mins Servings: 12 Yield: 1 fluted tube cake

TAG : Lemon-Blueberry Bundt&Reg; Cake

Desserts, Fruit Dessert Recipes, Lemon Dessert Recipes,