BEST LEMON BLUEBERRY BUNDT CAKE
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. 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. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
LEMON-BLUEBERRY BUNDT® 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.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 85.9 g, Cholesterol 97.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 10.9 g, Sodium 171.7 mg, Sugar 61.9 g
BLUEBERRY LEMON BUNDT CAKE (EGG-FREE)
I modified my Recipe #274969 to create a more summery version involving blueberries and lemon. The original recipe is my brother-in-law's favorite dessert, which I created especially for him to accommodate his egg allergy. Instead of eggs for binding, I use a cornstarch/water mixture. The cake turns out moist and does not crumble.
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cake:
- Preheat oven to 350°F
- Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
- Cream sugar and butter. Wisk together cornstarch and water mixture and cream into sugar/butter mixture. Stir in milk and lemon extract/juice.
- Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
- Fold blueberries into the batter.
- Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
- Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
- Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
- Glaze:.
- Place powdered sugar in a small bowl.
- Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.
- Spoon evenly over warm cake.
- Garnish:
- I sprinkled lemon zest evenly over the freshly-glazed cake.
- I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.
EASY LEMON-BLUEBERRY BUNDT® CAKE
No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
- Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
- Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
- Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g
BLUEBERRY-LEMON BUNDT CAKE
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.
BLUEBERRY LEMON POUND CAKE
Categories Cake Mixer Egg Dessert Bake Blueberry Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield One 10-inch bundt cake
Number Of Ingredients 15
Steps:
- Make the cake:
- In a small bowl whisk together the milk, the eggs, and the vanilla. Into a bowl sift together the flour, the baking powder, and the salt. In a large bowl with an electric mixer cream the butter with the granulated sugar, the brown sugar, and the zest until the mixture is light and fluffy, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and fold in 1 1/2 cups of the blueberries. Spoon one third of the batter into a greased and floured 10-inch (3-quart) bundt pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon half the remaining batter into the pan, spreading it evenly, and sprinkle 1/2 cup of the remaining blueberries over it. Spoon the remaining batter into the pan, spreading it evenly, sprinkle the remaining blueberries over it, and bake the cake in the middle of a preheated 350°F. oven for 1 hour to 1 hour and 10 minutes, or until it is golden and a tester comes out clean.
- Remove the cake from the oven, poke the top immediately all over with a wooden skewer, and brush it with half the syrup. Let the cake cool in the pan on a rack for 10 minutes, invert it onto the rack, and poke it all over with the skewer. Brush the cake with the remaining syrup.
- Make the syrup while the cake is baking:
- In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and remove the pan from the heat.
More about "blueberry lemon bundt cake egg free recipes"
EGGLESS LEMON BLUEBERRY CAKE - MOMMY'S HOME COOKING
From mommyshomecooking.com
4.7/5 (30)Total Time 1 hrCategory DessertCalories 369 per serving
- Preheat oven to 350˚ F. Using a baking spray, generously grease the cake pan. I use a Bundt pan 12-cup capacity.
- In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
- In a large bowl, beat butter and sugar until creamy with an electric mixer on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add oil; continue beating until incorporated. Add lemon juice, lemon zest and vanilla; beat to combine.
BLUEBERRY LEMON BUNDT CAKE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
4.7/5 (6)Total Time 1 hr 20 minsCategory DessertCalories 483 per serving
BLUEBERRY LEMON POUND CAKE - GLUTEN FREE, LOW CARB, SUGAR FREE
From peaceloveandlowcarb.com
LEMON BLUEBERRY BUNDT CAKE - BUBBAPIE
From bubbapie.com
LEMON BLUEBERRY BUNDT CAKE RECIPE - COOKBOOK CREATE
From cookbookcreate.com
BLUEBERRY LEMON BUNDT CAKE [VEGAN, GLUTEN-FREE] - ONE GREEN …
From onegreenplanet.org
LEMON BLUEBERRY BUNDT CAKE MADE WITH CAKE MIX
From thisfarmgirlcooks.com
LEMON BLUEBERRY BUNDT CAKE - SHUGARY SWEETS
From shugarysweets.com
GF LEMON BLUEBERRY BUNDT CAKE - FEED YOUR SOUL TOO
From feedyoursoul2.com
GLUTEN FREE BLUEBERRY LEMON BUNDT CAKE
From allergyfreealaska.com
LEMON BLUEBERRY BUNDT CAKE! - JANE'S PATISSERIE
From janespatisserie.com
GLUTEN-FREE VEGAN LEMON BLUEBERRY BUNDT CAKE - RHIAN'S RECIPES
From rhiansrecipes.com
LEMON BLUEBERRY BUNDT CAKE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
BLUEBERRY BUNDT CAKE (VEGAN LEMON CAKE) - BIANCA …
From biancazapatka.com
LEMON BLUEBERRY BUNDT CAKE {LOW CARB, GLUTEN FREE, …
From laurenkellynutrition.com
LEMON BLUEBERRY BUNDT CAKE - FEASTING IS FUN
From feastingisfun.com
VEGAN BLUEBERRY-LEMON BUNDT CAKE - SAVORING ITALY
From savoringitaly.com
BLUEBERRY LEMON BUNDT CAKE - AQUEENA THE KITCHEN
From aqueenathekitchen.com
LEMON BLUEBERRY BUNDT CAKE RECIPE - RECIPES.NET
From recipes.net
LEMON BLUEBERRY BUNDT CAKE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
LEMON BLUEBERRY BUNDT CAKE - CREATED BY DIANE
From createdby-diane.com
LEMON BLUEBERRY BUNDT CAKE – KETO CANDY GIRL
From ketocandygirl.com
KETO LEMON BLUEBERRY BUNDT CAKE, GF - SPINACH TIGER
From spinachtiger.com
LEMON BLUEBERRY BUNDT CAKE - TOLL HOUSE®
From verybestbaking.com
LEMON BLUEBERRY BUNDT CAKE (GLUTEN FREE) - THE TOASTED PINE NUT
From thetoastedpinenut.com
LOW-FODMAP LEMON BLUEBERRY BUTTERMILK BUNDT CAKE ... - RACHEL …
From rachelpaulsfood.com
LEMON BLUEBERRY BUNDT CAKE RECIPE - REAL EVERYTHING
From realeverything.com
LEMON BLUEBERRY CAKE - THE BIG MAN'S WORLD
From thebigmansworld.com
LEMON BLUEBERRY BUNDT CAKE {ALMOND & COCONUT FLOUR}
From comfybelly.com
BLUEBERRY & LEMON BUNDT CAKE WITH LEMON DRIZZLE - E.D.SMITH
From edsmith.com
BLUEBERRY LEMON BUNDT CAKE - EASY BUNDT CAKE RECIPE
From homecookingadventure.com
KETO LEMON BLUEBERRY POUND CAKE RECIPE - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
LEMON BLUEBERRY BUNDT CAKE WITH LEMON GLAZE - EMILY ENCHANTED
From emilyenchanted.com
LEMON BLUEBERRY BUNDT CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON AND BLUEBERRY BUNDT CAKE – VEGAN EASY - VEGANEASY.ORG
From veganeasy.org
LEMON BLUEBERRY BUNDT CAKE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
LEMON BLUEBERRY BUNDT CAKE - LOW CARB AND JUST DELIGHTFUL!
From thekelliekitchen.com
LEMON BLUEBERRY BUNDT CAKE - JUST SO TASTY
From justsotasty.com
SUGAR FREE LEMON BLUEBERRY CAKE - THE SUGAR FREE DIVA
From thesugarfreediva.com
LEMON BLUEBERRY BUNDT CAKE | EASY AND MOIST LEMON CAKE RECIPE
From wellplated.com
BLUEBERRY LEMON CAKE GLUTEN FREE EGG FREE DAIRY FREE | ETSY
From etsy.com
BLUEBERRY LEMON YOGURT BUNDT CAKE - SWEET SPICY KITCHEN
From sweetspicykitchen.com
GLUTEN-FREE LEMON-BLUEBERRY BUNDT CAKE - ONE GOOD THING BY …
From onegoodthingbyjillee.com
You'll also love