This is my favourite bundt cake.  I got this recipe from the Brown Eyed Baker’s Blog.  Michelle’s recipe’s are always a hit and I never have to worry about them not working especially when I am crunched for time.  So many people have asked me for this recipe so I thought it was about time to share it with you all! 

Whenever I need a sweet and moist cake to bring out for dessert I whip up this super simple bundt cake.  I only get really good reviews from everyone who tries this cake.  I have also made this recipe to make muffins and it worked out really well.  I recently used organic buttermilk for the first time and I found that the flavour was much more intense and fresh tasting so I will definitely use it next time.  Also, if you are using a dark/non-stick pan, you should reduce your oven to 325 degrees F.

I hope you enjoy this recipe and use it the next time you need a really yummy dessert!

Blueberry-Lemon Buttermilk Bundt Cake
Yield: 10-12 servings
Prep time: 20 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 20 minutes

Ingredients:
2 1/2 cups + 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cup granulated sugar
Zest of 1 lemon
1 cup unsalted butter, at room temperature
3 eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 cups blueberries

For the Glaze:
2 cups powdered sugar
2-3 tablespoons milk
1 tablespoon unsalted butter, very soft

Directions:
1.  Preheat oven to 350 degrees F.  Grease and flour a 10-cup bundt pan and set aside.

2. In a medium bowl, whisk together 2 1/2 cups of the all-purpose flour, the baking powder and salt, set aside.

3.  In the bowl of the stand mixer, use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened.  Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes.

4.  Reduce the speed to low and add the eggs one at a time, mixing for a minute after each and scraping down the bowl before adding the next.  Add the vanilla and mix briefly to combine.

5.  With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by 1/2 the buttermilk, another 1/3 of the flour mixing, the remaining buttermilk and remaining flour.

6.  In a large bowl, combine the blueberries and the remaining 2 tablespoons of all-purpose flour, tossing together so they are evenly coated (this prevents the blueberries from sinking to the bottom of your cake).  Use a rubber spatula to gently fold the blueberries into the cake batter.  Spread the cake batter in the prepared pan and smooth the top.  Bake for 55 to 60 minutes, until the cake tester comes out clean.  Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.

7.  Once the cake is cool, whisk together the powdered sugar, milk and butter until smooth.  The icing should be quite thick.  To make the glaze thinner you can add more milk, a teaspoon at a time, until you get it to the consistency you want.  Use an offset spatula to spread the glaze on top of the cake, giving it a little nudge down every so often.  The cake can be stored, covered, at room temperature for up to 4 days.

With Love,
Daily Tiramisu