It's spring, which means spring fruit! I love when the berries go on sale at the grocery store, because this is my time of year. I'm a berry fanatic.
So when Bounty asked me to come up with a recipe to incorporate all the new spring fruit, I knew just what I wanted to bake -- a zesty blueberry lemon bundt cake. I wanted to use delicious, sweet blueberries, and to add some tang... lots of lemon.
What's great about this cake is the depth of flavor. It's got sweet notes from the blueberries and glaze, and sour notes from the lemon. One of the most incredible things about this cake is the texture. It's super crazy moist. It melts in your mouth.
I love baking with Bounty because I never worry about the mess I'm going to make. Here's what some of my mess looked like yesterday.
What makes Bounty so great is its absorbency. So you don't need to use as many sheets, which means the roll lasts longer. (We use a lot of Bounty at our house because we use it for everything -- cleaning, cooking, gardening, crafting, and cleaning up all the messes my daughter makes!)
Zesty Blueberry Lemon Bundt Cake Recipe
Bake time: 45-50 minutes
For the cake
For the glaze
- 2 sticks (1 cup) butter
- 1 1/3 cups granulated sugar
- 2 eggs
- 3 yolks
- Zest of two medium lemons, or one large lemon (about 2-3 tablespoons loosely packed)
- 4 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Preheat the oven to 350F.
Flour a 10 inch bundt pan by greasing with butter. Add a few tablespoons of flour, and shake until coated. Turn the pan upside down and tap to remove excess flour.
Add the flour, baking powder, baking soda, and salt to a mixing bowl. Stir and set aside.
Add room temperature butter, granulated sugar, eggs, vanilla, lemon zest, and lemon juice to a large mixing bowl. Beat on high with an electric mixer for 1-2 minutes.
Add the dry ingredients in 2 batches. Mix on low until just it just comes together.
It will be a relatively thick batter, so use spatula to help transfer the batter into the prepared pan. Smooth the top of the batter.
Bake for 45-50 minutes. The top should start to brown and crack.
Let it cool for 10 minutes, then turn the pan over to remove the cake.
In a small bowl, add the powdered sugar, lemon juice, and milk. Mix until smooth. Drizzle over cake.
Let the cake cool and the glaze dry for about 30 minutes.
Here's the batter in the bundt pan.
I applied the glaze in layers, letting it ooze down the sides. I liked licking it off the cutting board. :)
I decorated the top of the cake with blueberries and lemon zest.
This is the perfect dessert to serve at your Easter brunch.
And here's the inside. I loved how it turned out!
...And so did my family! I baked it yesterday, and there are only two slices left. I'm hiding one for myself. :)
See how moist and blueberry-y it is?
Thanks Bounty, for always having my back to quickly pick up the mess when I'm baking.
If you love Bounty, click here to get great Bounty coupons and offers.
This post was sponsored by Bounty but all opinions and ideas are mine. And yes, we use Bounty in our house everyday! #QuickerPickerUpper
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