We can’t start a blueberry bundt cake recipe without a blueberry joke! Why? Because why not!! ha ha Tell these to your 5 year old maybe they’ll laugh! : )
Question: What do you get when 354 blueberries try to go through the door at the same time?
Answer: A blueberry jam!
All right let’s get down to this delicious blueberry bundt cake with lemon drizzled icing! This cake is so pretty and so full of flavor this would be a crowd pleaser at a shower or party! Your guests will be so impressed that your cake is beautiful inside and out just like they are.
Am I the only person out there still using a hand mixer? I love my hand mixer and I have no desire to spend $300 on a kitchenaid but maybe because I don’t know any better. Plus I’ve had years of practice licking these beaters and getting every last inch of batter off of them and for me licking the beaters is the BEST part of baking!
Let’s get to the recipe which is the real reason you stopped by.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup plain yogurt
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 pints (4 cups) fresh blueberries
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/8 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Preheat oven to 325 degrees F. Grease and flour a bundt pan, and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.
- Using an electric mixer with the paddle attachment or hand mixer is great too, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce speed to medium-low. Add vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Add in half of the flour mixture, and beat on low speed until just combined. Add in half of the yogurt, and beat on low speed until just combined. Repeat with the remaining flour mixture and yogurt, beating until just combined. (Do not overbeat.) Fold in the blueberries by hand, reserving a dozen or so extra berries on the side.
- Sprinkle the reserved blueberries evenly around the bottom of the prepared bundt pan. Then pour batter evenly into the pan on top of them, and spread the top of the batter with a spoon until it is smooth.. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). Invert the cake onto a cooling rack or serving dish, and let it cool completely. Drizzle with the lemon glaze.
- Serve immediately, or store covered for up to 5 days.
- Whisk ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it's too thin, add more powdered sugar. Once you've reached the desired consistency add lemon zest and lemon.